Rava Dosa Crisp Rava Dosa

Rava dosa recipe | instant rava dosa

A popular South Indian crisp recipe made from semolina and plain flour. Semolina dosa batter is thinned compared to traditional rice dosa batter which produces crisp and flaky dosa. The trick is to fry dosa in a low-burning. Added 1tbsp fresh curd, which aids the coloring.

Best char for crisp recipe without onion & garlic:

Rest batter of for a minimum of 20 minutes. Resting is best for a crunchy and crispy suji ka-osa dish.

The important trick when achieving a crispy outcome is the tawa must be very hot.

Rava Dosa | Suji Ka Dosa

Cuisine Course Diet Difficulty Level

South Indian Breakfast Vegetarian Easy

instant crisp rava dosa

Cook Rava Dosa

Prep Time Cook Time soaking time Total Time

5 mins 25 mins 30 mins 30 mins

Ingredients

1 cup unroasted fine rava (suji or fine semolina) 1 cup rice flour ½ cup all-purpose flour ½ to 1 teaspoon finely chopped green chillies or serrano peppers or 1 to 2 green chillies 1 teaspoon finely chopped ginger or 1 inch ginger 1 tablespoon chopped curry leaves or 8 to 10 curry leaves, chopped 1 to 2 tablespoons chopped coriander leaves (cilantro) – optional 1 teaspoon crushed black pepper 1 teaspoon cumin seeds 2 teaspoon curd 800 to 1000 ml water or add as required salt as required

oil or ghee or butter for cooking, as required

Making Batter

Take unroasted fine rava, rice flour and maida in a bowl.
Add the chopped green chilies and ginger.
Also add crushed black pepper, cumin seeds, chopped curry leaves and salt as required.
Add water. Depending on the quality of rava and rice flour, you can add less or more water – I added 1 ltr of water.
Whisk till smooth without any lumps. The batter has to be flowing and thin.
If the batter looks thick or has a medium consistency, then add more water. If the batter looks very thin and runny, then add some rice flour.
Cover and let the suji dosa batter rest for 20 to 30 minutes. Once the batter rests, you will see that the rava and the flours have settled down and the water will be floating on top.

Making Rava Dosa

Before preparing dosa, mix the batter very well. Mix some water and oil or ghee or butter and Spread some of it on the tawa. Do make sure that the tawa is hot.
With a ladle pour the dosa batter. Start from the edges move towards the center.
If there are big gaps, then fill them lightly with the batter.
If there are small gaps then let it be.
On a medium-low to medium flame, cook the suji ka dosa.
When the top side looks cooked, then sprinkle ½ to 1 teaspoon oil on the top and sides.
Spread oil all over the dosa with a spoon.
Rava dosa takes a little longer time to cook than regular dosa.
Cook till the base is golden and crisp. The edges will also separate from the pan.
The more you cook the rava dosa and the more golden it becomes, the more crisp it will be. Don't Flip.
Fold and then serve suji ka dosa hot with coconut chutney and sambar.
The flours settles down at the bottom of the batter. So you have to stir and mix the batter very well every time you make dosa. In case the batter becomes thick after making a few dosa, then add some water and stir again.
Serve rava dosa with coconut chutney or dosa podi or any chutney of your choice. They also taste good with peanut chutney or tomato chutney or ginger chutney.
For best taste and texture I recommend to serve these as soon as they are made. This recipe can be easily scaled to make a small or a big batch.
Store any leftover batter for a couple of hours in the refrigerator.