Rava Dosa

Rava Dosa

Crisp, lacy crepes from South India made from a thin, pourable batter of semolina and rice flour. Unlike other dosas, no fermentation is required, so they come together in roughly the time it takes to chop onions.

Prep

15 min

Cook

25 min

Total

40 min

Serves

4 (about 8 dosas)

Difficulty

Medium

Recipe ingredients

• •200 g (1 cup + 3 tbsp) fine semolina (rava / sooji), not the coarse variety, or the batter will not spread thin
• •80 g (¾ cup) rice flour, use a fine white rice flour for the lacy holes
• •20 g (2 tbsp) all-purpose flour (maida), helps the batter cling to the pan; optional but traditional
• •10 g (2 tsp) cumin seeds
• •5 g (1 tsp) black peppercorns, coarsely crushed
• •6 g (1 tsp) salt, or to taste
• •700 ml (3 cups) cold water, plus extra as needed; batter should be the consistency of thin buttermilk
• •1 whole (1 medium) red onion, very finely chopped
• •1 whole green chili, finely chopped, adjust to taste
• •15 g (¼ cup) fresh cilantro, finely chopped
• •8 g (1 tbsp) ginger, grated
• •10 g (1 tbsp) ghee or neutral oil, per dosa, use more as needed; ghee gives the best flavor and browning

Steps

1. 1 In a large bowl, whisk the semolina, rice flour, all-purpose flour, cumin, crushed pepper, and salt. Pour in the cold water and whisk until smooth — there should be no lumps. The batter should be thinner than pancake batter, closer to thin buttermilk; loosen with a splash more water if needed.
2. 2 Stir in the chopped onion, green chili, cilantro, and grated ginger. Let the batter rest for 10 minutes so the semolina softens slightly and the grains hydrate. The semolina will settle to the bottom between dosas, so give it a quick whisk before each ladle.
3. 3 Heat a 23–25 cm cast-iron or non-stick tawa over medium heat. To test, flick a few drops of water on the surface — they should sizzle and evaporate in about 2 seconds.
4. 4 Rub the hot tawa with a halved onion dipped in a little oil (traditional method), or brush with oil using a folded paper towel. This seasons the surface and prevents the batter from sticking in patches.
5. 5 Stir the batter (it settles quickly), then pick up roughly 60 ml / ¼ cup and pour onto the center of the tawa. Immediately use the back of a ladle to spread it outward in a circular, swirling motion, working fast to fill the pan in a thin, even layer with lacy holes. Don't try to patch gaps — the holes are the signature.
6. 6 Drizzle 1 tbsp ghee or oil over the surface and around the edges. Cook on medium heat for 2–3 minutes, until the underside is deep golden-brown and crisp and the top looks set and dry with no wet batter remaining. There is no need to flip a rava dosa.
7. 7 Loosen gently with a thin spatula, fold in half (or roll), and slide onto a plate. Repeat with the remaining batter, stirring and re-whisking between each ladle, and re-greasing the tawa. Stack dosas as you go to keep them pliable.
8. 8 Serve immediately with coconut chutney and sambar. Rava dosa does not store well once cooked — the crisp texture fades within minutes, so cook to order.