Rava Dosa Recipe | Instant Sooji Dosa | Crispy Ravva Dosa
Rava Dosa Recipe was one thing I have been postponing from long time, it is so easy to make but yet I didn’t post sooner. Rava Dosa is a popular breakfast dish in India, you can call them as savory crispy crepes.
You can make this Rava Dosa recipe in less than 30 mins as it doesn’t need any soaking or fermentation and it is always a hit with Kids and Adults.! Who can resist this crispy breakfast? :). Rava dosa is also called as sooji dosa, suji dosa, ravva dosa, semolina dosa etc.
This Rava Dosa Recipe can be modified in so many ways, you can add grated vegetables like carrots, paneer, beans etc. You can substitute all purpose flour(maida) with Whole wheat flour but the cooking time will increase. You can make delicious potato filling or cheesy paneer filling to make it Rava Masala Dosa. So the options are endless and its up to your creativity.
If you have time then you can rest the batter for 6-8 hours, this will add nice fermented flavor taste to the dish but the instant version is also equally tasty. You can serve this Rava dosa with chutneys, podi, pickle, jaggery and sambar. I have included few side dishes below please check them out.
Serve Ravva Dosa with
Love DOSAS? Here are few Healthy Dosa Recipes
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Rava Dosa Recipe | Instant Sooji Dosa | Crispy Ravva Dosa
- 1 cup Sooji/Semolina/Rava
- 1 cup Rice flour
- 1/2 cup All purpose flour ((can reduce to 1/4th cup if health conscious))
- 3-4 Green chilies – finely chopped (Adjust to taste)
- 2 tbsps Cumin seeds
- 1 med Onion – finely chopped ((optional))
- 10 Curry leaves – chopped
- 4-5 fat pinches of Hing (asafoetida)
- 1/4 cup Cilantro/Coriander leaves (- finely chopped)
- 1/2 cup Curd/Yogurt
- Salt (to taste)
- Water enough to make thin batter
- few tbsps Oil (to roast dosas)
Making Dosa Batter
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Mix all the ingredients except oil using a whisk to make thin batter without lumps
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Batter should be thin and flowing. You will need approx 3 cups of water but add as needed.
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Rest the batter for minimum of 15 mins. If you have time rest for 30 mins to an hour.
Making Dosas
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Heat a dosa pan or crepe pan on medium-high heat.
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Once pan is hot add some oil
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Pour the batter from 2-3 inches height, there will be lot of holes, you can fill big holes/gaps with some more batter.
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Reduce the flame to low-medium. Add a tsp of oil around the edges and cook the dosa until bottom is golden and crispy.
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You can flip the dosa and cook on the other side but not required.
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Serve hot with chutney/sambar etc.
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Every time you make dosa make sure you stir the batter from bottom as the flours tend to settle down at the bottom after couple of minutes.
- This batter stays good in refrigerator for upto a week, makes convenient for everyday breakfast.
- Always serve the dosas hot.
- Yogurt is optional, you can skip it. You can also add buttermilk instead of yogurt.
- You can make several variations to this basic version, like by adding potato masala to the dosa, it becomes rava masala dosa.