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rava dosai with sambar, chutneys
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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.
Prep Time10 mins
Cook Time30 mins
Soaking time3 hrs
Course: Breakfast
Cuisine: Indian
Servings: 10


  • Cast iron tawa


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


  • 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.



  • You can reduce maida as ¼ cup in this recipe.
  • 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.
  • 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.