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    Home

    Rava Dosa Recipe

    Last Updated On: Apr 14, 2025 by Aarthi

    386
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    Jump to Recipe Jump to Video Print Recipe

    Rava Dosa Recipe with step by step pictures. This crispy dosa made with rava , plain flour and rice flour and tempering spices like ginger, pepper, cumin. Serve with coconut chutney and you have a delicious breakfast.

    Rava Dosa

    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".

    Jump to:
    • About Rava Dosa
    • Watch Rava Dosa Video
    • Ingredients for Rava Dosa
    • How to Make Rava Dosa (Stepwise Pictures)
    • 📖 Recipe Card

    About Rava Dosa

    This version of dosa is modified from a hotel called arya bhavan here. It turns out so crispy and thin and tasty.  The measurement 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 quantity 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.

    Watch Rava Dosa Video

    YouTube video

    Ingredients for Rava Dosa

    • Rava / Sooji / Semolina 
    • Rice Flour / Arisi Mavu 
    • Maida / All Purpose Flour
    • Salt
    • Water
    • Oil for frying dosa
    • Mustard Seeds / kaduku
    • Whole Pepper
    • Green Chilli
    • Curry leaves 
    • Ginger
    • Onion
    • Coriander Leaves / Cilantro

    Rava Dosa in 3 Easy Steps

    Make Rava Dosa Batter

    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.

    Tempering Spices

    Now make seasoning. Heat oil , add mustard, cumin and pepper and sauté for a min. Add in ginger, curry leaves, green chilli, onion and mix well. Saute for a min. Add this to the batter. Add coriander leaves too and mix well.

    Cooking Crispy Rava Dosa

    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.

    How to Make Rava Dosa (Stepwise Pictures)

    1)Take all purpose flour, rava, salt & rice flour in a bowl

    2)Mix it well so it is evenely combined.

    3)Pour in water and mix well. The batter has to be liquidy. Allow it to rest for 15 mins.

    4)Now make tempering by heating oil. Add in mustard, pepper and cumin seeds.

    5)Add in ginger and green chillies. Add curry leaves.

    6)add in onions

    7)Saute for a min.

    8)Now check out the batter…all nicely soaked up. The consistency should be very watery.

    9)Add in the fried onions in.

    10)Add in coriander leaves.

    11)Mix well. The batter is ready.

    12)Pour the batter from a height over hot pan. So you get lots of holes on the dosa. drizzle oil all over the dosa and cook on medium high heat until crispy.

    13)Flip over and cook until golden.

    14)Remove and serve.

    📖 Recipe Card

    Rava Dosa Recipe | Instant Crispy Rava Dosa Recipe

    Rava Dosa Recipe with step by step pictures. This crispy dosa made with rava , plain flour and rice flour and tempering spices like ginger, pepper, cumin. Serve with coconut chutney and you have a delicious breakfast.
    4.37 from 11 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 servings
    Calories: 391kcal

    Equipment

    • Dosa Pan

    Ingredients

    • 1 cup Rava / Sooji / Semolina
    • 1 cup Rice Flour / Arisi Mavu
    • ½ cup Maida / All Purpose Flour
    • Salt to taste
    • Water as needed
    • Oil for frying dosa

    For Tempering

    • 1 tsp Oil
    • 1 tsp Mustard Seeds / kaduku
    • 1 tsp Cumin Seeds / Jeerakam
    • 2 tsp Whole Black Pepper
    • 3 no Green Chilli chopped finely
    • 1 sprig Curry leaves
    • 1 tbsp Ginger peeled & minced
    • 1 large Onion peeled & finely chopped
    • 3 tbsp Coriander Leaves

    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

    Video

    YouTube video

    Nutrition

    Serving: 1servings | Calories: 391kcal | Carbohydrates: 80g | Protein: 10g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 6mg | Potassium: 232mg | Fiber: 4g | Sugar: 2g | Vitamin A: 59IU | Vitamin C: 13mg | Calcium: 41mg | Iron: 3mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Pragyan

      at

      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! 🙂

      Reply
    2. Rajani S

      at

      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.

      Reply
    3. Fathima

      at

      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

      Reply
    4. Srivalli

      at

      Looks very nice and crisp!..good to have run this BM ..

      Reply
    5. Deeksha

      at

      Dosa looks really very tasty. Liked the way you have prepared. Yum Yum.

      Reply
    6. Maayeka

      at

      Awesome!!very crisp and thin dosa.with perfect tutorial..great..
      Anjana

      Reply
    7. faseela

      at

      wow....yummy n crispy dosha....

      Reply
    8. uma shankar

      at

      perfectly done rawa dosa

      Reply
    9. S.Menaga

      at

      Yummy dosa looks so crispy!!

      Reply
    10. Tina

      at

      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!

      Reply
    11. Hema

      at

      When I order dosa, mostly it is rava dosa, very nicely done Aarthi..

      Reply
    12. Kanan

      at

      wow. It looks so great. Love it.

      Reply
    13. Premalatha Aravindhan

      at

      wow perfect dosai Arthi,makes me hungry now...

      Reply
    14. Parita

      at

      wow i am so gonna try this coming weekend!

      Reply
    15. Anu

      at

      Crispy and yum rava dosa

      Reply
    16. Jerritta

      at

      Hey, I just love your blog.. Is it possible to add wheat instead of maida in this recipe.. Have yu tried?

      Reply
    17. veena krishnakumar

      at

      Loved rava dosa. Quite a regular at my place:-)

      Reply
    18. LinsFood

      at

      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?!

      Reply
    19. Swathi Iyer

      at

      Rava dosa looks delicious, my proportions is different, I use 1 cup rava, 3/4 cup rice and 1/4 cup maida.

      Reply
    20. Teena Mary

      at

      ahh..perfect crispy looking dosa!! Loved the recipe 🙂

      Reply
    21. Suja Manoj

      at

      Restaurant style,crispy and delicious.

      Reply
    22. maha

      at

      this looks so tempting n just awesome!u done it perfectly..nice.
      Maha

      Reply
    23. Anonymous

      at

      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.

      Reply
    24. Sree Valli

      at

      Wow.. That's tempting..

      Reply
    25. Harini-Jaya Rupanagudi

      at

      Can't refuse a rava dosa anytime!!

      Reply
    26. Aarthi

      at

      @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

      Reply
    27. Chef Mireille

      at

      your step by step instructions via photos are mind blowing..no one can get anything wrong when they try it themselves!

      Reply
    28. Shilpakiran

      at

      love ur blog trust me.. and so crisp rawa dosa ..yummmmmmmmmm

      Reply
    29. beena

      at

      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.

      Reply
    30. beena

      at

      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.

      Reply
    31. Deeps @ Naughty Curry

      at

      looks super crispy & golden, just like the restaurant ones

      Reply
    32. ♥LOVE2COOK MALAYSIA♥

      at

      My mum's fav too..Im so used to ghee dosa. You made it sooooo delish 🙂

      Reply
    33. Priya dharshini

      at

      Absolute array of dosais...rava dosai luks very perfect and bet it tastes delicious too..

      Reply
    34. Suma Gandlur

      at

      Who can refuse these super crispy, yummy dosas? 🙂

      Reply
    35. the mad

      at

      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.

      Reply
    36. Poornima Nair

      at

      This would be perfect for breakfast right now. Wonderful crispy dosas!!

      Reply
    37. The Pumpkin Farm

      at

      i will try to make this in the evening...this is sooo cool Aarthi

      Reply
    38. PJ

      at

      This is our family fav. Looks very crispy...

      Reply
    39. PJ

      at

      This is our family fav. Looks very crispy...

      Reply
    40. Anonymous

      at

      We have tried the Rava Dosa no lesser than five times till date - and each time, it comes out amazing

      Great recipe - many Thanks

      Reply
    41. Osh

      at

      Hi
      I made dosa two times with this recipe and it was really good.
      Everybody liked it so much.
      Thank you

      Reply
    42. Ushnish Ghosh

      at

      wonderful presentation

      Reply
    43. Ushnish Ghosh

      at

      wonderful presentation

      Reply
    44. Sheela

      at

      Sure gonna try it if rice flour is nt available anything else can used ??

      Reply
    45. Geena

      at

      Tried this Dosa, turned out great.
      Like the fact that it can be made instantly. Thank you.

      Reply
    46. Aarthi

      at

      @SheelaRice flour gives the crispyness to the dosa. You can use couple of ladleful of dosa batter.

      Reply
    47. Anonymous

      at

      I like your all recipes. I tried some of these recipes. It is so simple to make and yummy.. I love your blog...

      Reply
    48. Nehal Vora

      at

      Love your blog.

      Reply
    49. Anonymous

      at

      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.

      Reply
    50. ivy

      at

      Tried it!!!awesome!!!!

      Reply
    51. amreen fathima

      at

      Hi.arthi I am a fan of ur cooking.can u plz share recipe of simple wheat cookies to hav wid tea.

      Reply
    52. Unknown

      at

      what type of Rava do we use for this Arthi? Bombay rava or the idli rava?

      Reply
    53. Aarthi

      at

      @Unknownit is bombay rava

      Reply
    54. Sameeha Basith

      at

      Hi can we store the batter in refrigerator for 2 to 3 days.

      Reply
    55. Aarthi

      at

      @Sameeha Basithyes u can

      Reply
    56. Regi

      at

      Can I skip maida ?? Any alternative ??

      Reply
    57. Julie

      at

      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.

      Reply
    58. Aarthi

      at

      @Regiuse wheat flour

      Reply
    59. Aarthi

      at

      @Julieno need to roast rava

      Reply
    60. Anonymous

      at

      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...😟😟

      Reply
    61. Aarthi

      at

      @Anonymousit may be because u added too much maida. Add more rice flour and sooji

      Reply
    62. vaishnavi

      at

      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 ?

      Reply
    63. Aarthi

      at

      @vaishnaviAdd more rava and rice flour, yes u can keep it in fridge

      Reply
    64. Anonymous

      at

      It looks yumm.il surely try it

      Reply
    65. aarthi dhanraj

      at

      Whats the difference between bombay rava n idli rava??

      Reply
    66. aarthi dhanraj

      at

      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?

      Reply
    67. aarthi dhanraj

      at

      Its defntly crispy by the way 🙂

      Reply
    68. Aarthi

      at

      @aarthi dhanrajit is because of too much rice flour

      Reply
    69. Aarthi

      at

      @aarthi dhanrajbombay rava is made with wheat, idli rava is made with rice

      Reply
    70. aarthi dhanraj

      at

      Can we use Idli rava in all places instead of bombay rava? Our usual rava we getting is wheat only i think

      Reply
    71. Aarthi

      at

      @aarthi dhanrajidli rava is completely different.

      Reply
    72. Poornima Nair

      at

      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.

      Reply
    73. Aarthi

      at

      @Poornima Nairfollow the written recipe..it must be a typo in the image

      Reply
    74. Anonymous

      at

      Rice flour you used is raw or fried

      Reply
    75. Aarthi

      at

      Rice flour used is pachai arisi or normal one?

      Reply
    76. lotus

      at

      Water flows from the tongue.

      Reply
    77. Pooja Shinde

      at

      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.

      Reply
    78. Anonymous

      at

      it is fine to use only rice flour and rava because maida v dont use at home

      Reply
    79. Arya

      at

      Should we use a roasted rava/rice flour or normal ones will do?

      Reply
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      5 stars
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    86. Divya

      at

      Hi mam water ratio for rava dosa please

      Reply
      • Aarthi

        at

        You have to adjust the water quantity. The batter has to be very thin.

        Reply
    87. Divya

      at

      Hi mam ratio for rava dosa recipe please

      Reply
    4.37 from 11 votes (8 ratings without comment)

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