My 324th recipe, “Instant Rava Dosa Recipe | Onion Rava Dosa” just like how it is served for breakfast/tiffin in South Indian restaurants. Refer to my video recipe here. Dosa is nothing but a savory crispy crepe, a quintessential of a good South Indian Breakfast platter.
While most of the traditional version of dosas need the batter to be fermented, this is an easy recipe to make it instantly. The perfect golden color combined with the amazing aromas of Indian spice definitely makes this a go-to breakfast for many.
If you are a regular in Revi’s Foodography, Yes I am back. After a sabbatical of a few years to care for my new born kids, I had actually re-started my cooking journey back in Jan 2022. Since the trends have changed now, I started focusing more on youtube videos in the last couple months. You can check out my channel here.
However it would really not be fair if I stop showcasing some of my other good vegetarian recipes, primarily from my favorite South Indian cuisine. Hence back here to what I love the most, blogging.
Today’s recipe, Rawa Dosa, is one such favorite for all, which I have been urging to post for a while now. Anyone who had eaten at a restaurant serving South Indian cuisine would definitely had order this crispy dosa atleast once.
However not sure how many of you had tried this back at home. Many might be of the impression that this sooji ka dosa is quite difficult to make at home. You are surely not alone, since I too was of that impression while growing up.
But once I figured out my original recipe to make the perfect rava dosa, there was no turning back. Using rava as the main ingredient, this recipe just needs a handful of other ingredients readily available in your fridge / pantry. Then with a little bit of preparation time, you can make these Hotel style rava dosas easily at home.
Refer to my other dosa recipes here
Instant Rava Dosa Recipe
Instant Rava Dosa Recipe
- 1/2 Cup Rava | Sooji
- 3/4 Cup Rice flour
- 1/4 Cup Maida | All purpose flour
- 1/2 Large Onion (finely chopped)
- 2 Green chillies (finely chopped)
- 2 sprigs Curry leaves (finely chopped)
- 4 sprigs Coriander leaves (finely chopped)
- 1/4 inch Ginger (remove skin and grate)
- 1 1/2 tsp Jeera | Cumin seeds
- 1 1/2 tsp Black peppercorns (crush with a mortar pestle)
- 1/2 Cup Roasted Cashew nuts
- 3 Tbsp Curd | Yogurt
- 1/4 tsp Asafoetida
- Salt as per taste
- Water as needed ( i used about 5-6 Cups)
- Oil as needed
- First take a large mixing bowl and add all the ingredients mentioned except for oil & water.
- Mix it with your hands using a rubbing motion so that the ingredients like onion, curry leaves, etc get an opportunity to release their flavors
- Add plenty of cups of water to make a thin batter ( I used about 4-5 Cups) and rest it for 20mins
- After the batter rests for 20mins, it would have thickened a bit. Add more water ( I added about 1-2 Cups) to make the batter thinner, if needed
- Heat a tawa/pan on hight heat. Once the pan is hot, apply oil. Rub it on evenly using a cut piece of onion.
- Pour the batter onto the pan using a small bowl/mug. You dont have to do the circular motion needed for a traditional dosa, so please Refer to my video / pics below to see how to pour batter. We should ideally get a thin layer.
- Let it cook for 30sec and drizzle oil on top. Continue to cook until golden brown and edges crisp up. Remove from pan.
- Serve hot with sambar / coconut chutney / mint chutney / onion chutney / peanut chutney / tomato chutney / potato masala.
Notes | FAQ
- To get crisp dosas, the consistency of the rava dosa batter is very important. You need a runny batter for the same
- A hot tawa is important to get the crispy texture of the dosa
- Unlike a regular dosa batter, there is no need of fermentation and you can start making dosa after the initial soak time
- Before making each dosa, make sure to mix up the batter nicely, or else the rava will settle down at the bottom of the batter
- You will not get a crispy rava dosa if you leave out the batter for longer time. Plan accordingly so that you will not have a lot of remaining batter left.
- I used a non-stick pan for the recipe, but you should be fine using any hot griddle as dosa pan like cast iron pan / iron skillet / cast iron tawa
- If the tawa gets over heated, then the dosa will start sticking to the tawa. In that case, sprinkle some water to cool down the tawa, clean with a paper towel, apply some oil and then start cooking.
- Some of them prefer to use specific types of fine rava / bombay rava for the recipe, I dont believe it plays an important factor, as long as you use a good quality of rava