Rava Dosa
August 6, 2007 by lathanarasimhan
Posting this recipe on popular demand from my fans. My daughter’s friend Sera stayed with us for a few days. She was so impressed by the variety of dosas I make that she conferred a special title on me “Dosa Aunty”.
International standard for 1 cup is equal to 225ml
Cooking time 20 minutes.
Serves 2
Ingredients
- Rava - 1/2 cup
- Rice flour - 1/4 cup
- Maida - 1/4 cup
- Onion - 1 small
- Coriander leaves - 2 twigs
- Curry leaves - 1 twig
- Green chillies - 1 no
- Salt - 1/2 teaspoon
- Water - 3 cups
- Oil for cooking - 6 teaspoons
Method
- Finely chop the onions, green chilli, coriander leaves and curry leaves.
- Mix the rava , flours, salt and chopped ingredients with water in a large bowl.
- Leave to soak for minimum half an hour.
- Heat a non stick dosa tawa in a high flame for 1 minute.
- Smear 1 teaspoon oil on the tawa with a clean white cloth.
- Stir the batter once to mix well. Start spreading the batter as shown in the picture to fill the whole tawa. spread 1 teaspoon oil on the dosa.
- Cook for 1 whole minute and turn and cook for 1 minute again. Lower the flame and turn the dosa once again.
- Remove the dosa on to a plate. By now the tawa will be at right temperature for the next dosa.
- Serve hot with chutneys, mulagai podi or sambhar.
Tips
The secret of making a tasty dosa is adjusting the flame.
Always keep the flame low while pouring the batter except the first dosa.
Rava dosa should be cooked on a high flame.
Stir the batter well before spreading the dosas as the solids always settle at the bottom.
The batter should be thin as rava soaks up lot of water while cooking. The measures I have given are exact so go ahead and prepare these delicious dosas.
The batter can be kept in an airtight container in the fridge for 4 days. The more it soaks the better.
Read the Round up of all Entries Here
Hi latha, first time here! you all have a lovely set of recipes here… great job!
Me too roopa, finding out so many food blogs around . Thanks for the encouragement.
latha.
I love rawa and plain dosas and u’rs look so amazing, just like my mom’s!!
i am going to try u’r version!!thank u
Hi padmaja,
What a great compliment, to be compared to your mother! Thanks.
Good luck for tasty dosas.
latha.
Congrats Latha finally your blog is visible on FBDesam
Nice recipe for Rawa Dosa. Loved the slide with step by step instructions.
Thanks to you archana.Finding my feet in the blogosphere. latha
I wanted to make Rava Dosa with the net like look..ever since I had it in one of the restaurants here. I tried many recipes but couldn’t get the ‘Jali’ (net) Yours looks exactly like the one I had at the restaurant! thanks for the lovely step by step guide too.
Hi maduli,
Nice knowing so many people in blogosphere. Thanks for your compliments.
latha.
hi latha,
Rava dosa recipe is excellent. The tips are really useful for people who struggle to make rava dosa (like me!!!). I can do plain dosas, but when it comes to rava dosa i always have a feeling that it will not come nice. On seeing your slide and recipe i have got a confidence that rava dosa will come well for me also!!!!
luv
vijisriram.
Dear viji, we always learn by practice. The amount of water soaking time and heat of tawa are important. Tell me how your dosas came out.
I never used to get the rava dosa, right.
Your step by step pics are of great help!
I shud try this for my weekend breakfast!
Thanks for sharing!
Thanks for the compliments. Practice makes you perfect. Good luck for a tasty weekend breakfast.
latha
‘Love the step-by-step photo instructions and the recipe.I’ve been trying unsuccessfully to learn to make zucchini galettes, a thin, fried French vegetable ‘dosa.’ I’ll follow your steps.
Waiting for the zucchini galettes recipe emily!
My fav kinda dosa.I do the same way and I love the lacy pattern they get.Sounds and looks so good.Thanks Latha!:))
Thanks asha. Please do read my stories. They are my childhood memories and I am sure you’ll enjoy reading them.
latha.
Lovely pictures. I have never got the perfect shape. Yours looks very professional.
Will try this way sometime.
After 25 years of cooking I have to be professinal Sri.Thanks for the compliments on the snaps. I am a novice with camera.
latha.
I could never get the rava dosa properly. thanks for the slide and the tips. the dosa looks perfect. I have bookmarked this and want to try out for sure.
Yes sharmi, go ahead and try. I am sure you’ll get it right.
latha.
Hooray!!! wonderful recipe! I tried making R. dosa, but it was not as crispy …. i was a bit disappointed, but now i’m looking forward to ur version!! This is GR8!!
Hi manasi,
If you want a crisp dosa just leave the dosa in low flame for 1 minute. Thanks for dropping by.
latha.
Hi latha, I make rava dosa at home but they dont turn out so well…next time i will try your recipe for sure. Thanks for sharing.
Most welcome Neelam! Please ask me if you have any doubts while preparing.
Thanks for dropping by. latha.
Love rava dosas and make it once a week.. I add 1 cup rice flour 1/2 to 3/4 cup rava and 1/4 cup maida.. have posted it in my blog too. looks good . nice blog with nice recipes.
Yes prema there are many proportions in which we can make this dosa. But to get a crisp one more rava is a must.
My mother used to make Gothuma dosa, it used to be so soft. Planning to post that some time.
hilatha
RAVA dosas slide is superb step by step as many find rava dosa just breaks so how to ajust and to feel confedent to go for it .Many would have felt happy that it is so easy .good .
”””vijaya viswanathan
Thank you vijaya!
Hello Lathamma,
Yet another success story for me
(after rava idly y’day). Thanks to the step-by-step pics I cld make them very well without soda and less oil too. We all loved it 
Thanks a lot to you…
Dear Latha ,
Your rava dosa does look very tempting . It was close to lunchtime that I happened to visit your blog & my salivary glands worked overtime looking at the slide show. Have already bookmarked your blog for future visits since I get the feeling that your recipes will turn out as good as they look.
I have been thinking of creating my own food blog for sometime now but kept postponing the same . Guess it is fun & satisfying since one comes in contact with so many interesting people.
Tried this recipe and I should say for a sec I felt like I was cooking for a high end-restaurant.. my family kept asking for more and more. Easy to follow and so tasty.
Thanks for sharing the recipe.
Dear Latha Ma’am,
I am an avid admirer of Rava Dosa and have been keenly looking out for recipes. Whilst net-surfing, I came across your distinct blog site and was quite impressed by each of the preludes to recipes!
However, I must confess that I desperately need your help. I am boggled by the consistency of the batter (how smooth/watery?) You seem to have stated that it needs to be watery and smooth cos during cooking rava tends to absorb water. If i were to make dosa using 2 cups of rava, is it fine if i simply increase the other ingredients by the same number? and how much water do I need to add?
Eagerly waiting to hear from you!
Good day!
Suma
PS: i couldn’t help laughing when i read your blog about Mysore pak! I too am diehard optimist and was challenged to make not Mysore Pak but Bhoondi Laddo! (Believe me, I have no prior experience). Unlike your case, mine turned out a bit soggy ( deduction: syrup was not the right consistency and was slightly more in qty :-))
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