Home-Made Quick-Fix Rava Dosa Recipe For Working Moms!

Home-Made Quick-Fix Rava Dosa Recipe For Working Moms!

Rava dosa is a popular South Indian dish made with semolina (rava or sooji), rice flour, and various spices. It is a crispy, thin pancake-like dosa usually served with chutney and sambar.

Here’s a simple recipe for making rava dosa:

rava dosa


1 cup semolina (rava)
1/2 cup rice flour
1/4 cup all-purpose flour (maida)
1/2 teaspoon cumin seeds
1/2 teaspoon black pepper, coarsely ground
One green chili, finely chopped (optional)
One tablespoon ginger, grated
A handful of coriander leaves chopped
One teaspoon salt (adjust to taste)
2 cups water (approximately)
Oil or ghee for cooking


In a large mixing bowl, combine the semolina, rice flour, all-purpose flour, cumin seeds, black pepper, green chili (if using), ginger, coriander leaves, and salt. Mix well.

Gradually add water while stirring continuously to make a smooth and thin batter. The consistency of the batter should be similar to that of buttermilk or crepe batter. Could you set the batter aside for 15-20 minutes to rest? This allows the semolina to absorb the water and thicken the batter slightly.

Heat a non-stick or cast-iron skillet or dosa tawa over medium heat. Once the tawa is hot, drizzle a few drops of oil and spread it evenly using a sliced onion or a paper towel.

Stir the batter well. Take a ladleful of batter and pour it onto the hot tawa in a circular motion, starting from the outer edge and working towards the center. The batter will spread on its own to form a thin dosa. You can leave some gaps in the dosa for a lacy texture.

Drizzle a teaspoon of oil or ghee around the edges and on the top of the dosa. Cook the dosa on medium heat until it turns golden brown and crispy. Flip the dosa and cook for a minute on the other side. Add a few drops of oil or ghee to the edges if needed.

Remove the dosa from the tawa and serve it hot with coconut chutney, tomato chutney, or sambar. Repeat the process with the remaining batter to make more dosas.

Note: Rava dosa is best enjoyed immediately after cooking as it tends to lose its crispiness when it cools down. Adjust the consistency of the batter as needed by adding more water if it becomes too thick.

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