Instant Crispy Rava Dosa
A quick and easy South Indian style crispy rava dosa made with rava (sooji), rice flour, and maida. This instant dosa needs no fermentation, comes out thin, golden, and super crispy — perfect for breakfast, dinner, or an evening snack with chutney and sambar.
🌿 Ingredients (for Thin & Crispy Rava Dosa):
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Rava / Sooji / Semolina – 1 cup
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Rice Flour – ½ cup
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Maida (All-purpose flour) – ¼ cup
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Curd – 2 tbsp
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Green Chili – 2 (finely chopped)
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Ginger – 1 tsp (finely chopped)
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Cumin Seeds – 1 tsp
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Black Pepper – ½ tsp (coarsely crushed)
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Curry Leaves – few, finely chopped
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Coriander Leaves – 2 tbsp, freshly chopped
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Onion – 2 tsp (finely chopped, optional)
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Salt – to taste
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Water – 4 to 5 cups
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Oil / Ghee – for roasting
🥘 Preparation – Step by Step:
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Make the Batter:
In a mixing bowl, add rava, rice flour, maida, curd, and salt. Pour 4–5 cups of water gradually and make a thin, watery batter. -
Rest Batter:
Let it rest for 15 minutes so rava softens and flavors blend. -
Add Seasoning:
After resting, add green chili, ginger, cumin, pepper, curry leaves, coriander, and onion. Stir well. -
Heat the Tawa:
Heat dosa tawa until hot. Sprinkle water to check — it should sizzle. -
Pour the Batter:
Mix the batter well and pour from the edges in a circular motion. Do not spread; let it form a lacy pattern. -
Cook Until Crispy:
Drizzle oil or ghee, cook on medium flame until golden brown and crisp. No need to flip. -
Serve Hot:
Best served immediately with coconut chutney, kara chutney, or sambar.
📦 Storage & Uses:
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Batter Storage: Since rava dosa batter is watery, it tends to separate. If storing, keep in an airtight container in the refrigerator for up to 1 day. Always stir well before making dosas.
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Instant Use: For best results, prepare fresh batter and use immediately for super crispy dosas.
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Meal Ideas: Can be served as a quick breakfast, light dinner, or tiffin snack. It pairs beautifully with chutneys, sambar, and even kurma.
