Rava Dosa Recipe | Crispy Instant Rava Dosa

Rava Dosa is a crispy South Indian-style dosa. It is made with rava, rice flour, maida, salt, green chilli, curry leaves and water. Unlike dosa this recipe does not need soaking, grinding or fermentation. You just mix the batter quickly. Then you rest it for a minutes. After that you pour it on a tawa to make a crisp Rava Dosa.

This Rava Dosa recipe is perfect when you want dosa but do not have fermented batter at home. The batter is very thin and watery. That is what makes Rava Dosa special. When you pour the batter from a height on a hot tawa it spreads naturally.

Why Rava Dosa is Different

Rava Dosa is really different from the dosa. The main difference is the batter consistency and the way you cook it. Regular dosa batter is very thick. You spread it with a ladle.. Rava Dosa batter is thin and you pour it straight on the tawa. You do not need to spread Rava Dosa batter like you do with a dosa.

To make Rava Dosa you pour the batter from the outside towards the centre of the tawa. Let it cook on its own. The special mix of Rava Dosa ingredients is what makes it taste so good. Rava gives Rava Dosa its body, rice flour makes Rava Dosa crispy and maida helps hold the Rava Dosa batter together. When you add chilli and curry leaves to Rava Dosa it gives Rava Dosa a fresh flavour. The salt, in Rava Dosa balances all the flavours of Rava Dosa. Rava, also known as semolina, is commonly used in many Indian breakfast recipes.

The Secret to a Crispy Texture

The batter is the key to making dosa. It needs to be thin, like buttermilk. If its thick your dosa won’t be crispy. It won’t spread well on the tawa. After you let the rava rest it absorbs water so always check the batter before you make dosa. If it gets thick add some water and mix well.

The temperature of the tawa is also very important. The tawa needs to be hot before you pour the batter. If its not hot enough your dosa might be soft and sticky. If its too hot the batter might not cook evenly. A tawa thats high hot works best. It helps you get crispy edges and a golden base, on your dosa.

Flavour of Rava Dosa

Rava Dosa has a nice flavour that is not too strong. It is a bit savoury and tastes like it has been roasted. The curry leaves make it smell fresh. The green chilli gives it a bit of a spicy kick. The Rava Dosa is not spicy all so it is great with things, like chutney or sambar or potato bhaji.

You can also put some things in the Rava Dosa batter to make it taste even better. For example you can add some chopped onion or some coriander leaves or cumin seeds or crushed black pepper. Some people like to make Onion Rava Dosa, which’s also very tasty. The Onion Rava Dosa is best when it is cooked until it is golden brown and really crisp.

Best Time to Serve Rava Dosa

I like to have my Rava Dosa hot. You can have Rava Dosa with coconut chutney or green chutney or tomato chutney. Rava Dosa is also great, with sambar or potato masala. Sometimes I have Rava Dosa with curd or pickle when I want a quick meal. Rava Dosa tastes good with all of these.