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This is my mother’s favorite dosa and mine too. If we go to any restaurant, the first thing we order is Ghee Roast, Paper Roast or Rawa Dosa. We used to make fun of amma for this, but she never cares about anything other than digging in straight away. We make rawa dosa at home often, My version is so quick and instant, that is how I like my food, “FAST & INSTANT”.
This version of dosa is modified from a hotel called arya bhavan here. It turns out so crispy and thin and tasty. The meaurement I have given is perfect for a crispy dosa..But if you want a soft dosa, you can increase the amount of maida in this..But I recommend this quiantity because traditionally rava dosa’s are meant to be crispy..You can serve this with coconut chutney and sambar..They taste great even with tomato chutney..There is another version of rava dosa where they stuff masala inside the dosa..Will post that recipe soon..
This is my last recipe for this weeks BM, will see you all in another week soon..I hope you will love it for sure …I am sending this recipe to Blogging Marathan Day 7 under the theme Seven Days of Dosa Recipes.
Servings: 4 servings
Ingredients
- Rava / Sooji / Semolina – 1 cup
- Rice Flour / Arisi Mavu – 1 cup
- Maida / All Purpose Flour – 1/2 cup
- Salt to taste
- Water as needed
- Oil for frying dosa
FOR SEASONING:
- Oil- 1 tsp
- Mustard Seeds / kaduku – 1 tsp
- Cumin Seeds / Jeerakam – 1 tsp
- Whole Pepper – 2 tsp
- Green Chilli – 3 chopped finely
- Curry leaves – 1 sprig
- Ginger – 1 tblspn minced
- Onion – 1 medium size finely chopped
- Coriander Leaves / Cilantro – a big handful finely chopped
Instructions
- Add maida, rice flour, rava, salt in a mixing bowl. Add water and make into a very thin batter.Set it aside for 15 mins.
- Now make seasoning. Heat oil , add mustard, cumin and pepper and sauté for a min.
- Add in ginger, curry leaves, green chilli, onion and mixwell. Saute for a min.
- Add this to the batter. Add coriander leaves too and mix well.
- Heat a non stick tawa and pour couple of ladleful of batter from a height so that it forms small holes in this. Don’t Spread the batter..Just pour it thinly here and there.
- Drizzle some oil and let it cook for couple of minutes or till it turn golden. Flip over and cook for a min.
- Remove and Serve.
Notes
1)Make the batter very thin so that while you make the dosa it forms thinly.
2)You can sprinkle the batter on the tawa using your hands so that it forms holes evenly.
3)Pour the batter from a height so that holes will form on the dosa..Don’t spread the dosa.
4)Mix well before making each dosa..Adjust the consistency of the batter by adding more water if it gets thick as it stands by.Thinner the Batter crispier the dosa..
5)Add more rice flour or maida if the dosa sticks to the pan.
2)You can sprinkle the batter on the tawa using your hands so that it forms holes evenly.
3)Pour the batter from a height so that holes will form on the dosa..Don’t spread the dosa.
4)Mix well before making each dosa..Adjust the consistency of the batter by adding more water if it gets thick as it stands by.Thinner the Batter crispier the dosa..
5)Add more rice flour or maida if the dosa sticks to the pan.
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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Pictorial:
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| Take all your ingrediants |
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| Take all purpose flour, rava & rice flour in a bowl |
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| Mix well |
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| Pour in water and mix well |
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| all mixed up and allow it to rest for 15 mins. |
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| Now make seasoning by heating oil.. Add in mustard, pepper and cumin seeds |
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| add in ginger, curry leaves and green chilli |
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| add in onions |
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| and mix well..Seasoning done |
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| Now check out the batter…all nicely soaked up |
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| The consistency should be very watery |
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| add the seasoning in |
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| along with a bunch of coriander leaves |
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| mix well…The batter is done.. |
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| Make thin dosa out of it |
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| drizzle some oil |
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| and cook till the bottom turn golden |
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flip over and cook
 Serve
 Enjoy crispy dosa |
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You are making my mouth water – First had it in my hostel in Chennai. Did not like it much for some reason – tried it again after a few months and loved it so much so that would wake up in time for breakfast even though it was only served on Saturdays! 🙂
Believe me, if I was taking out those dosas, half of it would still be sticking to the tawa. so I usually make smaller dosas. Its an amazing skill to turn it over without breaking it.
Great yummy dosa.
Dosa id my fav. I am drooling…
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Looks crispy and delicious. I also order rawa dosa often at restaurants, maybe because we get it hot from the tawa in the hotel, whereas, at home we have to make two or three for ourselves and eat it not so crisp afterwards. or eat standing at the stove with dosas hot from the tawa. :). Aah for the days when me and my sisters used to take turns making dosas for each other, hot hot from the tawa. Now I am waiting for my daughter to grow up :0
Looks very nice and crisp!..good to have run this BM ..
Dosa looks really very tasty. Liked the way you have prepared. Yum Yum.
Awesome!!very crisp and thin dosa.with perfect tutorial..great..
Anjana
wow….yummy n crispy dosha….
perfectly done rawa dosa
Yummy dosa looks so crispy!!
I have just been eyeing some crepe recipes and now I see this. I really like this savory version-there is so much flavor packed in there! Well done and have a great day!
When I order dosa, mostly it is rava dosa, very nicely done Aarthi..
wow. It looks so great. Love it.
wow perfect dosai Arthi,makes me hungry now…
wow i am so gonna try this coming weekend!
Crispy and yum rava dosa
Hey, I just love your blog.. Is it possible to add wheat instead of maida in this recipe.. Have yu tried?
Loved rava dosa. Quite a regular at my place:-)
This is my favourite dosa EVER! Someone else posted one recently and I completely forgot to bookmark it, I'm so glad you're sharing this, I'm definitely keeping this! Maybe for breakfast this Sunday?!
Rava dosa looks delicious, my proportions is different, I use 1 cup rava, 3/4 cup rice and 1/4 cup maida.
ahh..perfect crispy looking dosa!! Loved the recipe 🙂
Restaurant style,crispy and delicious.
this looks so tempting n just awesome!u done it perfectly..nice.
Maha
Hi……its very yummy rawa dosa….superb….your step by step process is very helpful to all thanks for sharing…i love your site very much….your all recipes are too good and delicious i checked every recipe you post….keep going.
Wow.. That's tempting..
Can't refuse a rava dosa anytime!!
@Jerrittai have not tried adding wheat flour instead of maida..But i am sure that it will work out fine..You can try that and tell me how it cameout
your step by step instructions via photos are mind blowing..no one can get anything wrong when they try it themselves!
love ur blog trust me.. and so crisp rawa dosa ..yummmmmmmmmm
Hey i love this… i loved the technique that u shared of making the batter very thin & pouring it on tava… i didnt knw this & it really helped me once while i was making a mixed atta dosa… I was just thinking of what to make for my darling baby & here i saw ur dosa … i think i must try this…:) thanks for this recipe.
Hey i love this… i loved the technique that u shared of making the batter very thin & pouring it on tava… i didnt knw this & it really helped me once while i was making a mixed atta dosa… I was just thinking of what to make for my darling baby & here i saw ur dosa … i think i must try this…:) thanks for this recipe.
looks fab.. am sure most be so happy for u 🙂
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looks super crispy & golden, just like the restaurant ones
My mum's fav too..Im so used to ghee dosa. You made it sooooo delish 🙂
Absolute array of dosais…rava dosai luks very perfect and bet it tastes delicious too..
Who can refuse these super crispy, yummy dosas? 🙂
This dosa is my savior when it come to making breakfast in a jiffy. I generally use buttermilk so your version will definite addition as theer are many times i do not have curds to spare. Thanks.
This would be perfect for breakfast right now. Wonderful crispy dosas!!
i will try to make this in the evening…this is sooo cool Aarthi
Awesome….
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This is our family fav. Looks very crispy…
This is our family fav. Looks very crispy…
This is really lovely…..need to try…
http://lazy2cook.blogspot.com/
We have tried the Rava Dosa no lesser than five times till date – and each time, it comes out amazing
Great recipe – many Thanks
Hi
I made dosa two times with this recipe and it was really good.
Everybody liked it so much.
Thank you
wonderful presentation
wonderful presentation
Sure gonna try it if rice flour is nt available anything else can used ??
Tried this Dosa, turned out great.
Like the fact that it can be made instantly. Thank you.
@SheelaRice flour gives the crispyness to the dosa. You can use couple of ladleful of dosa batter.
I like your all recipes. I tried some of these recipes. It is so simple to make and yummy.. I love your blog…
Love your blog.
Very good recipe. Made rava dosa for the first time today. Came out very well. Thanks for the recipe with all the pics and details. Very helpful.
Tried it!!!awesome!!!!
Hi.arthi I am a fan of ur cooking.can u plz share recipe of simple wheat cookies to hav wid tea.
what type of Rava do we use for this Arthi? Bombay rava or the idli rava?
@Unknownit is bombay rava
Hi can we store the batter in refrigerator for 2 to 3 days.
@Sameeha Basithyes u can
Can I skip maida ?? Any alternative ??
Hi Aarthi, I am from Sri Lanka. I love all your recipes. Excellent job. Pls clear me whether we should roast the rava before making the batter.
@Regiuse wheat flour
@Julieno need to roast rava
My dosa didnt turn out to be very crispy nd with many holes…though i followed all d instructions…kept d batter very thin…poured it from height…still…😟😟
@Anonymousit may be because u added too much maida. Add more rice flour and sooji
Hi… aarthi… I'm newly married ..your wed page is helping me a lot…Thank u so much..
And I prepared rava dosa yesterday as per ur instructions..taste is too good.but I didn't get crispy dosa.. can I keep extra batter in fridge ?? Can I use after 2 or 3 days ?
@vaishnaviAdd more rava and rice flour, yes u can keep it in fridge
It looks yumm.il surely try it
Whats the difference between bombay rava n idli rava??
I tried this today n i found it bit brittle to my family taste. Im approx with the rava:maidha:rice flour ratio. Wich brings the gardess/brittleness to the dhosa? Rava? Rice flour? Or maidha?
Its defntly crispy by the way 🙂
@aarthi dhanrajit is because of too much rice flour
@aarthi dhanrajbombay rava is made with wheat, idli rava is made with rice
Can we use Idli rava in all places instead of bombay rava? Our usual rava we getting is wheat only i think
@aarthi dhanrajidli rava is completely different.
In the picture, the rice flour is half cup but in the ingredient list it is the maida that is 1/2 cup. Kindly advise.
@Poornima Nairfollow the written recipe..it must be a typo in the image
Rice flour you used is raw or fried
Rice flour used is pachai arisi or normal one?
Water flows from the tongue.
Hey Aarthi cud you also share the recipe for the chutney which is ahown in the picture. Thats one of my fav.. And wud love to make it at home.
it is fine to use only rice flour and rava because maida v dont use at home
Should we use a roasted rava/rice flour or normal ones will do?
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