Instant Rava Dosa Recipe! This is thin, crispy and super delicious, just like your favorite South Indian restaurant style.
There is no grinding and no fermentation needed (like our traditional dosa), hence the name ‘Instant dosa’.
Quick-to-make, homemade and comforting breakfast/brunch? Especially on the weekends! Crispy rava dosa with a side of coconut chutney makes the perfect breakfast (or brunch) or light meal/dinner.
If you prefer the soft rava dosa then simply cook it for less time and you will get soft yet tasty instant dosa.
Cuisine: South Indian
Meal Type: Breakfast
Dish Type: Solid Food
Preparation Time: 1 Hours
Ingredients of Rava Dosa
For the batter
¾ cup Sooji (rava or semolina)
¾ cup Rice flour
8 Cashew nuts
3 tablespoons Desiccated coconut
4 cups Water
Salt to taste
For tempering to add into batter
1 tablespoon Oil + more for making dosa
1 teaspoon Ginger paste or freshly grated or crushed
2 Green chilies chopped finely
½ teaspoon Cumin seeds roughly crushed
1 ½ teaspoons Black peppercorns roughly crushed
5-6 Curry leaves
How to make Rava Dosa
Step 1: Take cumin seeds and black peppercorns in mortar and pestle. Crush them coarsely. Keep it aside for later use in tempering.
Step 2: Dry roast cashew nuts till light brown in color on medium-low heat.
Step 3: Then turn off the stove and add desiccated coconut. Dry roast till golden brown.
Step 4: Let it cool completely and then grind into spice grinder into a fine powder. Keep it aside
Making the Batter:
Step 1: Take semolina, rice flour and salt in a large bowl. Mix well.
Step 2: Add coconut and cashew powder and mix well.
Step 3: Add 4 cups of water (1 cup at a timand make very very thin and lump-free batter.
Step 4: To make a tadka, heat the oil in a pan on medium heat.
Step 5: Once hot add ginger paste, green chilies, and curry leaves. Sauté for 30 seconds.
Step 6: Switch off the stove and then add crushed cumin and black peppercorns.
Step 7: Immediately add this tempering to the batter. Mix well.
Step 8: Cover it and let the batter rest for minimum 30 minutes. Longer rest will not harm.
Making Rava Dosa Recipe:
Step 1: When you are ready to make dosa, heat cast-iron skillet or nonstick pan on medium heat. Drizzle some oil in the pan.
Step 2: Once hot, stir the dosa batter first and take a ladle full of batter and spread it in a pan.
Step 3: Make a thin layer. It’s very easy. Just pour batter on tawa then swirl the tawa make it even thin layer.
Step 4: There are some spots without batter, add little batter here and there with a ladle.
Step 5: Let it cook on the bottom side. It might take 2-3 minutes. You will see some browning on the bottom and it will leave the sides of the pan. And you will get to know that bottom side is done.
Step 6: Flip it and let it cook on the other side.
Step 7: It will take lesser time than the first side. You can skip this flipping and cooking another side step.
Step 8: Repeat the same process with rest of the batter.
Step by Step Process How to Make Rava Dosa Recipe with Photo:
Step 1: Take cumin seeds and black peppercorns in mortar and pestle. Crush them coarsely. Alternately, you can use spice grinder/coffee grinder. Keep it aside for later use in tempering.
Step 2: Heat the small pan on medium-low heat and add cashew nuts. Dry roast them till cashews are slightly golden brown with stirring constantly.
Step 3: Then turn off the stove and add desiccated coconut. Reminding again, turn off the stove before adding coconut. The remaining heat in the pan is enough to roast the coconut.
Step 4: Roast till coconut is golden brown in color. Remove it from the pan and let it cool down. Then grind into the powder.
Step 5: Take semolina (sooji or rava), rice flour and salt in a large bowl. Mix.
Step 6: Add cashew-coconut powder and mix well.
Step 7: Add 1 cup of water at a time to semolina mixture. By adding little water at a time, it avoids forming lumps while making the batter. Add another 1 cup of water and mix. And so on. The total you will need 4 cups of water. Make very very thin dosa batter. The batter should be very thin like buttermilk consistency.
Step 8: Now to make a tempering, heat the oil in a small tadka pan on medium heat. Once hot add ginger paste, green chilies, and curry leaves. Saute for 30 seconds or till the raw smell of ginger goes away.
Step 9: Turn off the stove and add crushed cumin-pepper, mix with a spoon.
Step 10: Immediately add the tempering to the batter, Mix well. Cover it and let it rest for a minimum of 30 minutes. Longer rest will not harm.
Step 11: When you are ready to make dosa, heat cast-iron pan or nonstick dosa pan on medium heat. Sprinkle some oil on the pan.
Step 12: Once hot, stir the dosa batter first and take a ladle full of batter and pour it in a pan. Make a thin layer. It’s very easy. Just pour batter on tawa then swirl the tawa make it even thin layer. There are some spots without batter, add little batter here and there with a ladle.
Step 13: Let it cook on the bottom side. It might take 2-3 minutes. You will see some browning on the bottom.
Step 14: It will leave the sides of the pan and you will get to know that bottom side is done. You can lift the dosa very easily using a spatula.
Step 15: Fold it in a half and serve immediately.