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    Home » Recipes » Bachelor Cooking

    Rava dosa recipe, How to make rava dosa (Soaking method)

    March 24, 2016 by Raks Anand 14 Comments / Jump to Recipe

    Rava dosa made by soaking rava (Semolina), rice flour and all purpose flour (maida). Quick video, step by step photos.

    rava dosai with sambar, chutneys
    Jump to:
    • 🥘 Ingredients
    • 📝 Variations
    • 🥣 Storage
    • 💭 Top tip
    • 💬 Related posts
    • Recipe card
    • 📸 Stepwise photos

    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 overnight. When my Co-sis told her neighbor aunty makes this version, it sound interesting where it involved giving the batter a grind. So I tried and turned out really tasty.

    🥘 Ingredients

    Rava - Semolina, sooji, cream of wheat however you call it is available in many varieties like Bombay rava, ceroti rava, roasted, double roasted. I use un roasted rava and it gives best flavor.

    📝 Variations

    Instead of maida, you can use atta (wheat flour). You can also make with or without onion. You can also temper the batter with mustard urad dal, curry leaves followed by chilli and onion. Saute and add to batter for another flavor.

    🥣 Storage

    You can store the leftover batter in fridge for a day or two. Before using, strain the water above and mix fresh water, a handful of rava and a little salt to make it fresh.

    💭 Top tip

    • To make perfect rava dosa, use cast iron pan.
    • Be generous with oil or ghee at least for first few dosas.
    • For crispy and perfect golden results, cook it medium flame for long time. If you cook in high flame it may get dark fast but wont be crispy.

    💬 Related posts

    • Instant onion rava dosa
    • Tiffin sambar
    • Coconut chutney
    • Instant oats dosa

    Recipe card

    rava dosai with sambar, chutneys
    Print Pin
    4.5 from 2 votes

    Rava dosa recipe

    Rava dosa made by soaking rava (Semolina), rice flour and all purpose flour (maida). Packed with flavors, crisp, lacy dosa. Video, stepwise photos.
    Course Breakfast
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 30 minutes
    Soaking time 3 hours
    Servings 10

    Equipments (Amazon Affiliate links)

    • Cast iron tawa
    Cup measurements

    Ingredients

    • ½ cup Rava Semolina
    • ½ cup Rice flour
    • ½ cup Maida All purpose flour
    • 2 teaspoon Black pepper
    • 2 teaspoon Cumin seeds
    • 2 Onion
    • 2 Green chilli
    • 1 teaspoon Ginger finely chopped
    • 1 Pinch Asafoetida
    • Salt - As needed
    • 1 Sprig Curry leaves
    • Oil/ ghee – As needed
    Prevent your screen from going dark

    Instructions

    • 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). You can grind the rava when it is dry and then proceed with soaking. But I opted to blend the batter.
    • 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.

    Video

    Notes

    • You can reduce maida as ¼ cup in this recipe.
    • Add a tablespoon 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.
    • This can be made without onion too.
    • Make sure to cook the rava dosa in Medium fame, so that it cooks slowly and turns crispy.
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    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    📸 Stepwise photos

    1. In a mixing bowl, place rava, rice flour, maida and mix well with water ( 2 cups approx). Keep aside for 3 hours covered.

    mix with whisk, add water

    2. After three hours, blend the batter in a mixer. (I used my hand blender)

    after soaking, blend

    3. 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.

    mix pepper, cumin, salt, onion

    4. Adjust the water quantity, approximately 2 more cups.

    mixed, consistency

    5. 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.

    pour batter

    6. Cook in medium flame until golden crisp. No need to flip.

    golden crisp dosa

    Serve hot with sambar and coconut chutney the best accompaniment.

    rava dosa recipe soaking method
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    Reader Interactions

    Comments

    1. Medini ツ

      March 24, 2016 at 8:29 am

      If you dry fry rava, maida and rice flour before mixing in water dosa turns out to be super crisp... Slurrppp

      Reply
    2. afreen fazil

      March 25, 2016 at 11:17 am

      Can we cook without soaking it for 3 hours

      Reply
    3. afreen fazil

      March 25, 2016 at 11:17 am

      Can we cook without soaking it for 3 hours

      Reply
    4. Raks anand

      March 29, 2016 at 1:56 pm

      Yes, I have posted one instant version, please check in recipe index page.

      Reply
    5. Dharani

      April 01, 2016 at 10:28 am

      I 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?

      Reply
    6. Dharani

      April 01, 2016 at 12:37 pm

      I 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?

      Reply
    7. Raks anand

      April 01, 2016 at 12:45 pm

      Water quantity more or your tawa is way too hot!

      Reply
    8. Unknown

      May 23, 2016 at 8:50 am

      can I soak it overnight.???

      Reply
    9. Raks anand

      May 23, 2016 at 9:03 am

      Yes, but slightly it gets fermented.

      Reply
    10. Gomathi

      March 31, 2017 at 6:59 am

      Looks perfect raks!!Never seen such a crispy home-made rava dosa like this!

      Reply
    11. AKHILA SHETTY

      July 05, 2017 at 8:08 am

      can we put black pepper powder instead of crushing roughly

      Reply
    12. Raks anand

      July 05, 2017 at 9:02 am

      Both lends different flavour. For me pepper powder is too strong. SO may be if you want you can add, but add carefully.

      Reply
    13. Malar

      June 04, 2021 at 3:58 pm

      Finally made the rava dosa yesterday. It's my 1st time. Everyone loved it. Thanks alot Rajes.

      I had made abit too much of the batter. Currently have kept the excess in the fridge. Pls do advise as to how long I can keep it in the fridge. Thank you.

      Reply
      • Raks Anand

        June 04, 2021 at 4:27 pm

        Thanks for your feedback. You can keep for couple of days. Just drain the water that is there on top clear, and use fresh water plus a hand full of rava, salt accordingly to make it fresh.

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

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    Summer recipes

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