Rava Dosa / Semolina Dosa

Rava dosa is a tiffin variety that can be prepared instantly. Its a crispy dosa made by soaking rice flour, rava/semolina and maida. Some people add curd. I always prepare by this way. I love onion rava dosa as we get crunchy onions in every bite. The measurement I have given here makes 8 to 9 dosas.




Rava / Semolina – 100 gms

Rice flour – 50 gms

Maida / Allpurposeflour – 50 gms

Pepper cons – 6 to 7 nos (or) Crushed pepper – 1 tsp

Cumin seeds – 1 tsp

Ginger – 1 tsp (grated)

Carrot – 2 tbsp (grated)

Green chilli – 1 no

Curry leaves – 1 sprig (finely chopped)

Coriander leaves – 1 tbsp (Finely chopped)

Salt – to taste

Water – 3 cups (approx)

Oil – as needed


  1. In a mixing bowl, add all the ingredients together except oil.
  2. Soak them for 1 1/2 to 2 hours. Then the batter is ready for making rava dosa.
  3. Heat the dosa pan and drizzle some oil in it.
  4. Everytime before pouring the batter to the pan, mix the batter well.
  5. Now pour the batter form outwards to inwards (reverse of making ordinary dosa). Fill in the gaps in the dosa pan with the batter.
  6. Smear some oil in it.
  7. Cook rava dosa in a medium high flame until golen brown and crispy.
  8. Rava dosa is now ready to be served with hot sambar and coconut chutney.


  • For preparing Onion rava dosa , just add finely chopped onion to the batter.
  • I usually add half  a carrot. It gives a additional flavour and look. (Its optional)
  • I use hindalium dosai pan. Its little bit deeper at the center. So I pour the batter from outwards to inwards and later fill the gaps. By pouring batter in this way, creates holes in the dosa as given in hotels.
  • If using flat dosa pans or non-stck tawa, you can just tilt the dosa pan for spreading the batter all over the pan.
  • Since the batter is watery, we can’t spread it like ordinary dosa.




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