Rava Dosa - A Photo Tutorial
Its raining dosas in the food blogosphere, thanks to Srivalli’s Dosa Mela. Not to be left behind, I’m joining in to have some fun with this entry - instant, golden, crispy, Rava Dosa, my most favorite breakfast/tiffin item (other than Masala Dosa, of course):). My whole family are fans of dosas, all varieties. We used to have Punjabi neighbours who LOVED rava dosas like they could eat it for breakast, lunch and dinner. They would send home hot Aloo Parathas or Chole Bhature for breakfast, whenever they craved for Amma’s rava dosas. Their dinner, including ours, was Rava Dosa, courtesy Amma.:)
I have had innumerable emails from my visitors and readers on one question - How to make rava dosa? Here’s what goes into the making of rawa dosa:
1/2 cup rice flour
1/2 cup maida (all-purpose flour)
1 1/2 tsps cumin seeds
1 tsp grated ginger
coriander leaves - 2 tbsps (optional)
curry leaves - few (optional)
finely chopped green chillies - 1 or 2
salt to taste
water - 6 cups (approx)
oil as required
Combine all the above ingredients except oil and let the rava dosa batter sit for half an hour to an hour. It might thicken after a while as rava absorbs the water. At the time of making dosas add more water such that it is of pouring consistency (like thick buttermilk). Pre-heat an iron tawa on high for a minute. Do the water test (sprinkle few drops of water over the hot tawa such that it sizzles) and reduce heat. Pour a ladle full of dosa batter from the outward base of the tawa in a circular motion (as shown in the picture below). Fill the gap in the middle with dosa batter. Don’t drop batter like a thick lump but pour all over, evenly, filling the gaps. Pour 1-2 tsps of oil like drops along the edge of the dosa and the gaps in the middle.
Increase heat to medium flame and let the dosa cook for around 3 mts. At this point increase flame to high and let the dosa roast for a half a minute or so. If you want a slightly softer dosa, remove the dosa at this point.
But for a crisper dosa, let the dosa roast further on high for another one mt or till it reaches a nice golden brown stage like shown in the image below. Serve hot with chutney or sambar.
It takes practice to prepare rava dosas. You need to keep in mind a few things while making dosas.
~ Prepare the batter at least an hour or half an hour before you actually want to eat the dosas.
~ There is no need of fermentation for ravva dosa batter unlike masala dosa batter. Its instant.
~ The batter should not be thick but of pouring consistency like a thick buttermilk consistency.
~ Letting the batter sit in the refrigerator for a few hours also helps in attaining crisp dosas not that you cannot prepare crisp dosas with batter sitting for just an hour. Infact the dosas you see in this post were prepared from dosa batter that was mixed just an hour before preparation.
~ Infact the most important factor in the making of ravva dosa is adjusting the heat control. An iron tawa requires higher heat as compared to non-stick pan. I have used an iron tawa and so adjust heat according to the pan you use to prepare dosas. You need to be around the stove while preparing these dosas.
~ There are many variations in preparing rava dosa. You could add grated carrot and coconut to the batter along with rest of ingredients. Or add some sliced onions while the dosa is cooking. Broken cashewnut pieces can also be added to the dosa batter.
~ At the time of preparing rava dosa, use the ladle to stir the dosa batter well, as the flours tend to sink to the bottom of the vessel like a thick residue. So combine well each time you pour the dosa batter over the tawa.
~ You can flip the dosa and cook the other side as well but I don’t usually flip the dosa. I let it cook on one side only.
~ A cast-iron tawa is best or a non-stick pan (used exclusively for dosas) can be used to prepare rawa dosas.
~ Don’t skimp on the oil to save a few calories, as it helps the rawa dossa get crisp. (don’t ever think of calories when you want to relish rava dosa):)
~ The batter can be stored in the refrigerator for 2-3 days after which it will turn sour (i.e the dosas prepared from batter more than 3-4 days old).
A video on making of the rawa dosa using the sprinkling method to spread out the dosa.
My entry to Srivalli’s Dosa Mela.
By sailu • Apr 9th, 2008 • Category: All Recipes, Breakfast Recipes, Flour Recipes, Savories, Snacks & Tiffins, South Indian Recipes
Oh yes i like this rava dosa, never made them, but sure i will try.
I like that i don’t have to grind the rice and urid dal.
Love the pictures of making the dosa.
Sailu!! Those Dosas are just like my Mom’s!! She used to make the crispiest one you can ever have!! I tried n tried but never like my mom’s!
Yours also reminded me of her’s !!
Gorgeous dosas!!!
the dosa’s looks so crispy…. never tried rava dosa’s, am surely going to try these…
The Dosas look perfect ..will surely going to try this ..Also the home made Tomato chutney looks delicious ..if u can please share its recipe
Those dosas look yummy.. I’ll definitely try these this weekend.
Your rava idlis are a staple in my house.
Thanks for the step-by-step instructions.
Hi I have never tried rava dosa, The step by step instruction is great.Bookmarked!!!!!!!!!
yummm!!!! My mom makes amazing rava dosas…. yours looks so crisp and perfect!!!
Wonderful crispy dosas, love rava dosa and it is perfect.
Sailu, thanks, that looks so lovely! Can you tell me whether to use coarse or fine rawa for this? The two types are quite distinct in their uses.
Coarse rava, ET.
Perfect rava dosas!!
So glad that you joined the party…Rava Dosa is my all time fav too…those pictures look great..thanks for the detailed post!
nice-looking rava dosa there! I find it so difficutlt o get the right heat on an iron tava…non-stick tava is what I use..
Besan chutney is something that i am yet to try!
Wow, thats one comprehensive post on rava dosa. Cool picture tutorial.
wonderful rawa dosas, Sailu! Nothing can beat a crisp dosa.
Tutorial is so helpful and the end result is just awesome!! They look perfectly crispy!
Sailu garu , chala baga rasara. The tips will surely help me to make better dosas!! Love the pictures as usual.
hey sailu…dosas look yummy…:)
The photos are inducing hunger into my tummy Sailu. Lovely. adurs!!
Siri
This looks so tempting….Looks yummy! Turned out so good and perfect…
Great step by step instructions….I had a tough time figuring out how to make these till I saw one cook in a buffet dipping a steel katori into the batter and then pouring from it , instead of using a spoon. That really works for me!
Miri
Sailu, thats a good looking dosa.. step by step pictures makes it more easy for the viewers.
Wow sailu the dosas look gr8 and authentic too….bookmarked it.I made your tomato chutney and coriander curd chutney for my dosa entry..posted on my blog yesterday..the chutneys were gr8.thanx:)
Looks crisp, brown and perfect!!!
Perfect, crisp rava dosas. Loved your tutorial. You have detailed all the points, which is important while making rava dosas. Great job. Very useful for a novice.
Hey Rava dosa luks perfect and i like the saambar
Sailu,
Thank you very much for your Rava Dosa recipe. It’s a big hit with me!!! I used to make it before too, but wanted to give it a try, and know what, I made better dosas.
Though I fried the dosa for 3-4 mins, it wasn’t as crisp as it looks in the pictures you posted. Do I have to let it fry for some more time. Please let me know.
Also, could you please post Mysore Bajji recipe for me sometime? I’m craving for it since a long time and I don’t get to et it here.
Thanks once again! You’re the best!
I’m glad the tips helped, Susmitha. Yes, do let it roast for a while longer for a crisper dosa. The time is approx and it depends on the pan and heat control. I will try to blog your request sometime.:)
Hai Sailu, the taste of rava dosa is tremendous!!!!!!! My family enjoyed the taste. Thank you for you ever. Take care……
Sailu, please give me the basan chutney recipe.
Yes, Punita, I will be blogging senaga (besan) chutney recipe soon. You can look forward to that.
Hi Sailu,
Dosa looks very good. I will try that. When you have some time, could you please blog or give me the recipe for tompato pickle(some waht sweet)
that is served along with breakfasts in restaurants.
Thanks
Hi sailu. Dosa looks wonderful.definetely iam gonna try and share my experience with my friends. Thanks again Sailu.
Lovely pictorial, Sailu! I love rave dosas, becuase they are such a quick eat-no soaking, no grinding and similar great taste
You have set off the cravings now 
hi sailu ..
even my home town is vizag .. i love all ur recipes .. ur rava dosa looks yummyyyyyyyyy .. can u pls tell how to preapre besan chutney
That looks fantastic! And who thinks of calories in the face of a nice treat, anyway?
hi sailu, ur dosa is looking gr8 and very crispy. I am very tempted 2 eat so i’ll try ur version of rava dosa 2day. Thank u for a delicious recipe.
Hi shailu..this looks yummy and nice.. will try one of these days…..
rgds
Hai Sailu…Dosas are just awesome..
In the video…the rava ,rice flour and maida ratios are different from wat you mentioned…please let me know…which one i need to follow…
Thanks
Uma, the video link helps us in learning another method of preparing rava dosa. I have not followed the method or recipe provided by the video.
Look at this -
venkatesh.blogspot.com/2007/07/erra-karam-masala-dosa-andhra-recipe.html
Copied from your site.
Thank you for informing me, Revathi.
Hi Sailu,
Thanks a ton for the recipe and the effort you have taken to explain the recipe so clearly. I love rava dosa but never knew how to make it. Tomorrow the breakfast at our home is gonna be RAVA DOSA !!!
Hey,
It looks so good…less hassle than rice and dal dosa. I will definitely try..thanks for really helpful and nice pics..
Hi Sailu
Thanks a lot for the recipe and the photo tutorial. Tried out the rava dosa and it turned out great. Thanks again.
Sailu,
I make rava dosas frequently during the weekends.
Today I tried your proportions for the ingredients and the dosas were just perfect.I replaced some water with a little buttermilk.
Thank you!
Sailaja
Thanks for the tutorial, surely this will help people like me
hai sailu, Thanks for ur recipes, i am eager to try ur rava dosas but i have a doubt. Is this upma rava or idli rava ?( i know it might be silly question).
thankq S
from S
Sruthi, its upma rava (semolina).
I’m new here. Dropped by yesterday and found this tutorial. I tried your recipe today and the dosa came out GREAT!! Thank you for sharing!
Hi Sailu,
dis website is really gr8 n even i wanna share my oatsb dosa in dosa mela n 1 more thing i wanna b 1 of ur contributer list…….so jus tell me how to proceed………………thanx……..
Hi Sailu,
Great post! I make Rava dosas too but never tried with the thin batter as you have given here. Will surely try this method as well…it looks yummy!
Hello sailajagaru,
mee recipes try chestu vuntanu. Thanks for your wonderful recipes. can u tell me any other option other than biyyapupindi? craving to eat ravva dosas. pls reply
sailajagaru,
can u kindly post me easy way of making mysore pak.
Sailu, I made these tonight and they were really good! I used whole wheat farina with malted barley so they were brown in color. Also, since the rava is not as fine as upma rava, it took slightly longer to cook. But they were delicious and we had them with sambar as I didn’t have time to make any chutneys. Thanks for a great recipe!
Thanks for the great recipe Sailu.
I made several flop attempts before while making ravva dosas and finally by following your recipe, I made yummy ravva dosas successfully.
[…] to recipes found at Sailus Food, our vegetarian dinner tonight consisted of Rava Dosa and Besan Chutney. Both of these items were very easy to make. Although I have eaten rava […]
Thanks for perfect rava dosa recipe…
Very nice…just the way it should be…:)
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