Rava dosa is a quick and popular variation of dosa in South Indian cuisine. They are crispy, filleted and thin pancakes made from semolina (rava or cream of wheat), rice flour, all-purpose flour and spices. These are incredibly easy to prepare and require no crushing or fermentation unlike the traditional Dosa recipe. Whip up a really crispy rava dosa with this vegan recipe – a recipe you’ll make over and over for a quick breakfast or snack.
What is Rava?
Rava means suji or semolina or cream of wheat. Hence this dosa is named after one of its chief ingredients. The type of rava used is the fine type of rava also known as Bombay rava.
Rava is coarsely shelled or finely ground wheat. Depending on the type of dish, the type of rava is used consequently. For example, fine rava is used in making Rava Idli, Upma, sooji halwa, sheera, etc.
The three terms suji, rava, semolina and cream of wheat have the same meaning. In the western and southern parts of India, the word “rava” is used. In northern India, the word “sooji” or “suji” is used. Thus, rava dosa can also be known as “suji ka dosa” or “suji dosa”.
In addition to rava, rice flour and all-purpose flour (maida) are also added to the dough. You can make suji ka dosa plain or spice it up by adding chopped onions, curry leaves, herbs and spices.
Also Read: Dahi Vada Recipe
▢ ½ cup unroasted fine rava (fine semolina or suji)
▢ ½ cup of rice flour
▢ ¼ cup all-purpose flour
▢ ½ to 1 teaspoon finely chopped green peppers or serrano peppers or 1 to 2 green peppers
▢ ⅓ cup finely chopped or 1 medium onion
▢ ½ teaspoon finely chopped ginger or ½ inch of ginger
▢ 1 tablespoon chopped curry leaves or 8-10 chopped curry leaves
▢ 1 to 2 tablespoons chopped cilantro leaves (cilantro) – optional
▢ ½ teaspoon crushed black pepper
▢ ½ teaspoon of cumin seeds
▢ 2.25 to 2.5 cups of water or add as needed
▢ salt as needed
▢ oil or ghee or butter for cooking, as needed
- Take unroasted fine rava, maida and rice flour in a bowl.
- Add the chopped onions, chopped green peppers, ginger.
- Also add crushed black pepper, cumin seeds, chopped curry leaves and salt as needed.
- Add water. Depending on the quality of the rava and rice flour, you can add less or more water – from 2 to 2.5 cups of water. I added 2.25 cups of water.
- Whisk until smooth without lumps. The dough should be fluid and thin.
- If the dough looks thick or has a medium consistency, add more water. If the dough looks very thin and runny, add a little rice flour.
- Cover and let the suji dosa dough rest for 20 to 30 minutes. Once the dough rests, you will see that the rava and flours have settled and the water will float on top.
Make Rava Dosa
- Before preparing the dosa, mix the dough well. Spread a little oil on the tawa. Make sure the tawa is hot.
- With a ladle pour the dosa paste. Start at the edges, move to the center.
- If there are small or large holes, fill them lightly with the dough.
- Over medium-low to medium heat, cook the suji ka dosa.
- When the top looks cooked, sprinkle ½ to 1 teaspoon of oil on top and sides.
- Spread oil all over your back with a spoon.
- Rava dosa takes a little longer to cook than regular dosa.
- Cook until the base is golden and crisp. The edges will also separate from the pan.
- The more you cook the rava dosa and the more golden it becomes, the crispier it will be. Turn and cook the second side for ½ to 1 minute.
- Fold and serve the hot suji ka dosa with coconut chutney and sambar.
- The flours are deposited at the bottom of the dough. So you need to stir and mix the dough well every time you do dosa. In case the dough gets thick after preparing a few dosa, add a little water and stir again.
- Serve the rava dosa with coconut chutney or dosa podi or any other chutney of your choice. They are also good with peanut chutney or tomato or ginger chutney or onion chutney.
- For better taste and texture, I recommend serving them as soon as they’re done. This recipe can be easily scaled to make a small or a large batch.
- Store leftover dough for a few hours in the refrigerator.