Rava Dosa recipe is a crispy, thin South Indian pancake made with semolina, rice flour, and all-purpose flour. This Rava Dosa Recipe is perfect for a quick breakfast or snack, requiring no fermentation. Known for its lace-like appearance and crunchy edges, this dosa pairs wonderfully with coconut chutney or sambar. Rava Dosa is easy to prepare and customizable with ingredients like green chilies, onions, or curry leaves, making it a versatile dish for any occasion.

Why is it Called “Rava Dosa”?
The name Rava Dosa comes from the use of semolina, known as Rava in Hindi, as the key ingredient. Unlike traditional dosas made from fermented rice and lentil batter, Rava Dosa uses instant ingredients, allowing it to be made quickly. It originated in South India, becoming popular for its crispy texture and ease of preparation. This dosa’s distinctive, lace-like pattern sets it apart, making it a favorite at restaurants and homes alike.
How Should Rava Dosa Taste?
A perfectly made Rava Dosa is crispy, light, and slightly salty with a hint of spice. The outer layer should be golden brown and crunchy, while the inside remains airy. The addition of onions or green chilies adds bursts of flavor, complementing the dosa’s mild saltiness. Rava Dosa is best enjoyed hot with coconut chutney, sambar, or a side of spicy potato masala, offering a delicious combination of textures and tastes in every bite.

How to Make it Super Yummy or Perfect?
To make the perfect Rava Dosa, follow these essential tips:
- Prepare a Thin Batter: The batter should be watery to achieve the signature lace-like texture.
- Use a Hot Pan: Pour the batter on a hot pan for even cooking.
- Don’t Spread the Batter: Allow the batter to spread naturally for crispy edges.
- Add Spices: Use cumin seeds, black pepper, and green chilies for added flavor.
- Serve Immediately: Rava Dosa tastes best when served hot and fresh off the pan.
Read More: Delicious Pesarattu Recipe: A Healthy Green Gram Pancake.

Rava Dosa Recipe
Equipment
- Mixing bowl
- Whisk
- Non-stick tawa or pan
- Ladle
- Spatula
Ingredients
- 1/2 cup semolina (rava)
- 1/2 cup rice flour
- 1/4 cup all-purpose flour
- 1 tsp cumin seeds
- 2 green chilies (finely chopped)
- 1/4 cup onions (finely chopped)
- 1/4 tsp black pepper
- 1/2 tsp salt
- 2 1/2 cups water
- Oil (for cooking)
Instructions
Prepare the Batter:
- In a mixing bowl, combine semolina, rice flour, and all-purpose flour.
- Add cumin seeds, green chilies, onions, black pepper, and salt.
- Slowly add water while whisking to form a thin, watery batter.
Heat the Pan:
- Heat a non-stick tawa or pan on medium-high heat and grease it lightly with oil.
Cook the Rava Dosa:
- Pour a ladleful of batter from a height onto the hot pan.
- Let the batter spread naturally into a lace-like pattern.
- Drizzle a little oil around the edges and cook for 2-3 minutes until golden brown.
Flip and Cook:
- Flip the dosa and cook the other side for 1-2 minutes.
- Remove from the pan and repeat with the remaining batter.
Serve Hot:
- Serve the Rava Dosa with coconut chutney, sambar, or potato masala.
Notes
- Storage: Rava Dosa batter can be stored in the refrigerator for up to 2 days.
- Add-ons: You can add grated carrots or chopped coriander for extra flavor.
- Serve Fresh: Rava Dosa is best enjoyed immediately for the crispiest texture.
Conclusion
This Rava Dosa Recipe is a must-try for anyone who loves quick and crispy South Indian breakfasts. With its easy preparation and delightful crunch, it’s a versatile dish that can be enjoyed at any time. Whether you’re looking for a quick snack or a filling breakfast, Rava Dosa delivers on flavor and texture. Serve it with coconut chutney or sambar, and enjoy a delicious, authentic South Indian meal at home!