Rava dosa made by soaking rava (Semolina), rice flour and maida. I have posted instant version and always make it that way because I make rava dosa for me alone. And don’t spend much time for it. But for long time wanted to try this soaking method. Even my friend have told it turns out tasty, where her MIL soaks for over night. When my Co-sis told her neighbour aunty makes this version, it sound interesting where it involved giving the batter a grind. So I tried and turned out really tasty.
Check out the full video on How to make rava dosa
Rava dosa recipe
Recipe Cuisine: Indian | Recipe Category: Breakfast
Prep Time: 3 Hr batter resting time | Cook time: 30 mins | Makes: 10
Prep Time: 3 Hr batter resting time | Cook time: 30 mins | Makes: 10
Click here for cup measurements
Ingredients
Semolina / Rava – 1/2 cup
Rice flour – 1/2 cup
All purpose flour / Maida – 1/2 cup
Black pepper – 2 tsp
Cumin seeds – 2 tsp
Onion – 2
Green chilli – 2
Ginger, finely chopped – 1 tsp
Asafoetida – A generous pinch
Salt – As needed
Curry leaves – A sprig
Oil/ ghee – As needed
Rice flour – 1/2 cup
All purpose flour / Maida – 1/2 cup
Black pepper – 2 tsp
Cumin seeds – 2 tsp
Onion – 2
Green chilli – 2
Ginger, finely chopped – 1 tsp
Asafoetida – A generous pinch
Salt – As needed
Curry leaves – A sprig
Oil/ ghee – As needed
Method:
- In a mixing bowl, place rava, rice flour, maida and mix well with water ( 2 cups approx). Keep aside for 3 hours covered.
- After three hours, blend the batter in a mixer. (I used my hand blender)
- Add roughly crushed black pepper, cumin seeds, ginger, finely chopped green chilli, salt, asafoetida and mix well. You can add finely chopped onion to the batter and mix.
- Adjust the water quantity, approximately 2 more cups.
- Heat a dosa tawa and drizzle with oil. Hold the pan in you hands, slightly in slanting way. Pour a ladle full of batter in an arch. Then tilt to make it spread evenly everywhere. Fill any large gaps. Drizzle little more oil or ghee over.
- Cook in medium flame until golden crisp. No need to flip.
Notes
- You can reduce maida as 1/4 cup in this recipe.
- You can add a tbsp of rava while making the dosa for rava to be seen.
- Blending is for getting a homogenous batter. You can skip too.
- Using ghee gives maximum flavour.
- You can sprinkle onion and pour batter over it too instead of adding in the batter itself.
- You can make without onion too.
- Make sure to cook the rava dosa in Medium fame, so that it cooks slowly and turns crispy.
Serve hot with sambar and coconut chutney the best accompaniment. 
Medini ツ
March 24, 2016 at 8:29 amIf you dry fry rava, maida and rice flour before mixing in water dosa turns out to be super crisp… Slurrppp
afreen fazil
March 25, 2016 at 11:17 amCan we cook without soaking it for 3 hours
afreen fazil
March 25, 2016 at 11:17 amCan we cook without soaking it for 3 hours
Raks anand
March 29, 2016 at 1:56 pmYes, I have posted one instant version, please check in recipe index page.
Dharani
April 1, 2016 at 10:28 amI tried it and it was either stuck or burnt.though it tasted gud.i halved the ingredients since it s only for me.what could have been wrong?
Dharani
April 1, 2016 at 12:37 pmI tried yesterday but it was either stuck to tawa or burnt.i halved the ingredients because it's for me alone.though it tasted gud.what did I miss out?
Raks anand
April 1, 2016 at 12:45 pmWater quantity more or your tawa is way too hot!
Unknown
May 23, 2016 at 8:50 amcan I soak it overnight.???
Raks anand
May 23, 2016 at 9:03 amYes, but slightly it gets fermented.
Gomathi
March 31, 2017 at 6:59 amLooks perfect raks!!Never seen such a crispy home-made rava dosa like this!
AKHILA SHETTY
July 5, 2017 at 8:08 amcan we put black pepper powder instead of crushing roughly
Raks anand
July 5, 2017 at 9:02 amBoth lends different flavour. For me pepper powder is too strong. SO may be if you want you can add, but add carefully.