Instant Rava Dosa Recipe – Onion Rava Dosa | Suji Dosa | Crispy Rava Dosa Hotel Style – Crispy & crunchy Hotel Style Instant Rava Dosa Recipe with step-wise pictures & video. With this fail proof recipe, you will realise that making Onion Rava Dosa at home is that simple!
What is Rava Dosa?
Rava Dosa is a savoury crepe made with unroasted Rava (Suji) aka semolina. This is an instant dosa version that does not require fermentation like the traditional Dosa. Among the various ways to make rava dosa, this onion rava dosa is very popular. It’s crispy, flaky & thin dosa with a porous texture. But, to attain the perfect crisp & texture, there are some important tips & tricks you need to follow, which I will be discussing in detail below.
What are the ingredients of Instant Rava Dosa?
The main ingredients for making this dosa are Semolina (Rava/Suji), Rice Flour and Maida (All Purpose Flour). There are many ways to make this dosa varying the proportions of these main ingredients & the seasonings. Today, I’m sharing one such way that works best for me. You can make the dosa plain or add seasonings like ginger, curry leaves, coriander, cumin seeds etc. you can also add various vegetables to make it even more healthy.
How to prepare Instant Rava Dosa Recipe?
Making the batter for this dosa is super easy, you only have to mix everything together and then let it rest for 20 minutes and then make the dosa. The secret for making a crisp and thin rava dosa lies in making its batter. The batter is really thin and has to be poured on the hot tawa with a ladle all around. That’s what gives the dosa a lacy & crispy texture. Apply oil or ghee around the sides and middle of the dosa….generous amount of ghee or oil makes the dosa crispy.
Cook the dosa on low to medium heat. It will take around 8-12 minutes to cook the dosa after pouring the batter. The batter has a lot of water and it will take some time to evaporate, so there is no need to worry that dosa will burn. Once golden spots are visible start lifting the dosa from the edges of the pan with a flat spatula. Do noot flip, just fold & remove.
Steps to follow for
Instant Rava Dosa Recipe:
Rava Dosa Batter Preparation:
- In a large mixing bowl add rava (Save 2 tbsp to be added later), rice flour, maida, required salt, a little sugar, cumin seeds, crushed black peppercorns, broken cashews, finely chopped green chillies, curry leaves and coriander. Mix well to get a lump free batter.
- Add water and mix well. The batter should be thin and runny. Let it rest for 20 mins.
Let’s stat making Rava dosa:
- Just before making the dosas, add remaining 2 tbsp of rava and 1 cup water to the batter. Mix well.
- Meanwhile heat the iron or cast iron pan for making dosa. Once hot, set it on medium heat. Drizzle few drops oil and sprinkle few finely chopped onions on the tawa.
- Mix the batter thoroughly and take a small glass for bowl of the rava dosa batter.
- Pour it from a height starting from the edge of the pan towards the centre in circular motion, filling any large gaps. This has to be done quickly and do not pour lot of batter at one place…It should be lacy & porous.
- Drizzle oil/ghee (I prefer oil) all over the dosa, filling all the holes.
- Cook the dosa on low to medium heat until the bottom looks golden brown & the dosa leaves the sides of the pan. It will take around 8-12 minutes.
- Gently lift the dosa from the edges and fold it in half. Remove from heat. Do not flip.
- As you make dosas, the batter thickens. So, add extra water to the batter and mix it well before making each dosa.
- Repeat the same process for rest of the batter to make rava dosa.
Serving Rava Dosa?
Rava Dosa tastes best when served hot. Today i’m serving with Coconut Chutney, Ginger Chutney, Idli Podi & Potato Masala on the side. But, you can also serve with just any one of these! Tomato Chutney & Onion Chutney also goes well with this dosa….If fact you can also have it with sugar, which is also my favourite way to eat this when I don’t have time to make a side dish 😉
Frequently Asked Questions:
How to get a crispy Rava Dosa?
If you are looking to make restaurant style crisp rava dosa then here are the things that you need to follow!
Use a Iron/Cast Iron Tawa/Pan to make the dosa: The primary reason to attain crispiness in dosa is using cast iron tawa or iron tawa. You can also use non-stick pan for the crispy dosa, but the dosa should be roasted in low heat to get that crisp…patience is the key!
Cook on low heat: Rava dosa needs to be cooked on low heat for it to turn out crisp. It will take time, so please have patience. First, heat the pan on medium heat. Once it’s nicely heated, lower the heat to low, pour the batter and let the dosa cook until you see it turning golden brown. This takes anywhere between 8 to 12 minutes on low too medium heat, be patient. Once the batter is poured, quickly turn the flame to low and roast the dosa till it leaves the pan & you see it’s nicely browned from the sides and also the centre. Do not try to flip or remove the dosa from the pan! Whenever you order rava dosa at a restaurant, they always tell you that it will take more time than the regular dosa! I’m sure now you can relate to this!
Rava Dosa Batter Consistency:
Batter should be very thin: Batter consistency is also very important for crispy dosa. The batter should be thin & runny just like for Neer Dosa. Resting the batter for about 20 minutes also helps in getting a crispy dosa. You have to pour the thin batter all around the tawa, starting from the edges and then moving towards the centre. Stir the batter every time you make the dosa since rava settles down at the bottom. Also the batter becomes thick as you continue to make dosa, especially for large quantities and you might need to add more water as needed.
Finally, the tawa should be super hot while pouring the batter onto the tawa. Do not pour too much better in one place, just spread & move on. Don’t try to fill all the gaps as you pour the batter, you want it to be thin. The video will give you a better insight on what I mean!
Why does Rava Dosa stick to the tawa?
This will depend on your pan. always use a heavy bottom pan or well-seasoned iron or cast-iron tawa to make rava dosa. Before making each dosa, grease the pan well and rub it with a slice of onion. TIP: Never ever use the same pan to make dosa & roti or chapati. Maintain two separate pans.
What are the other variations to prepare Rava Dosa?
Add chopped onions to the rava dosa batter or adding them separately (my preferred way…Check Video) makes Onion Rava dosa. Adding some Potato Masala/Aloo Bhaji while roasting, and you have your Rava Masala Dosa. But, I like to have my masala on the side as I have served. this way the dosa retains it’s crisp & doesn’t become soggy. Add finely chopped or grated veggies to make Vegetable Rava Dosa. You can also add chopped fresh coconut pieces to the batter which gives a crunch in every bite. Do not miss the curd as it gives the golden colour and a slight tang to the dosa.
Why is my Rava Dosa soft and not crispy?
Use only Bombay rava or fine rava. The batter should be thin and watery. Even slightly thick consistency batter yields soft dosa. Also adding too much curd to the batter may yield soft dosas. Follow all the above tips for crispy dosas. Use a heavy bottom pan or cast iron tawa to prepare dosa so that dosa does not stick to the tawa and helps to get crispy dosa. Also, serving this dosa hot is important as they turn soft on cooling down. The tawa should be very hot before pouring batter and reduce heat soon after pouring the batter. every time while pouring the batter on tawa, mix well as the rava and other flours settle down.
What does my Rava Dosa break?
Maintaining the right proportions of rava, rice flour & maida is very important. When you pour the batter into the tawa make sure the batter consistency is thin and flowing consistency. If it’s too thin, the dosa might break.
Instant Rava Dosa Recipe - Onion Rava Dosa | Suji Dosa
Ingredients
To make Rava Dosa Batter
- 1 Cup Rava/Semolina/Suji Unroasted Divided
- 3/4 Cup Rice Flour
- 3/4 Cup Maida
- 1/4 Cup Yoghurt
- 5 Cups Water Divided
- 1 tsp Salt Or as needed
- 1 tsp Sugar
- 1 tsp Cumin Seeds
- 1 tsp Black Peppercorns Crushed
- 2 Green Chillies Finely Chopped
- 1 tsp Finely Chopped Ginger
- Few Curry Leaves Finely Chopped
- Few Cashews Broken into Small Pieces
To make Onion Rava Dosa
- 2 tbsp Rava/Semolina Unroasted
- 1 Cup Water + a little extra as needed
- 1/2 Cup Onions Finely Chopped
- Oil/Ghee As needed to make dosas
Instructions
- In a large mixing bowl add rava (Save 2 tbsp to be added later), rice flour, maida, required salt, a little sugar, cumin seeds, crushed black peppercorns, broken cashews, finely chopped green chillies, curry leaves and coriander. Mix well to get a Lum free batter.
- Add water and mix well. The batter should be thin and runny. Let it rest for 20 mins.
Let's make Rava Dosa:
- Just before making the dosas, add remaining 2 tbsp of rava and 1 cup water to the batter. Mix well.
- Meanwhile heat the iron or cast iron pan for making dosa. Once hot, set it on medium heat. Drizzle few drops oil and Sprinkle few finely chopped onions on the tawa.
- Mix the batter thoroughly and take a small glass for bowl of the rava dosa batter.
- Pour it from a height starting from the circumference (edge) of the pan towards the centre in circular motion, filling any large gaps. This has to be done quickly and do not pour lot of batter at one place…It should be lacy & porous.
- Drizzle oil all over the dosa, filling all the holes.
- Cook the dosa on low to medium heat until the bottom looks golden brown & the dosa leaves the sides of the pan. It takes about 8 to 12 minutes.
- Gently lift the dosa from the edges and fold it in half. Remove from heat. Do not flip.
- As you make dosas, the batter thickens. So, add extra water to the batter to maintain consistency and mix it well before making each dosa.
- Repeat the same process for rest of the batter to make rava dosa.
- Serve hot with any chutney of your choice!
Recipe Video
Notes
- Most important is to prepare a flowing consistency batter for crispy dosa.
- Additionally, you can add fresh coconut pieces into batter.
- The tawa/pan must be very hot before pouring the batter and then the dosa should be cooked on low to medium heat for best results.
- Mix the batter well between each dosa and add extra water to maintain the flowing consistency of the battter.
- Rava Dosa is crispy & tastes great when served hot.
- Skip onions if you want to make no onion version.
- Sprinkle some idli podi/chutney powder on the dosa while it is cooking to make Podi Onion Rava Dosa.
- To make it vegan, skip adding curd & use only oil to make dosa. However, adding curd gives a nice flavour to the dosa.
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Cheers!!
Padma.
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