Name: Instant rava dosa
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 cup of rava or semolina; ½ cup of rice flour; 1 small onion (finely chopped); 2 tbsp of coriander leaves (finely chopped, cilantro); 1 tsp of grated ginger; ½ tsp of black pepper powder; 3-4 tsp of ghee or oil (for cooking); 1 green chilli (chopped fine)

This is the recipe for Instant Rava dosa, the one which tastes awesome and gets ready very quickly. You know that, dont you? :- )

Instant dosa recipes are super handy on a busy weeknight when the last thing I want to do is cook dinner. I love the fact that I can take the batter straight from the fridge and the dinner is ready in less than 15 minutes. Click for some other dishes that you can make in under 20 minutes.

Rava dosa is something that doesn’t show up as often as this no fermentation wheat dosa in my menu but it’s as handy and easy to make since there’s no need for soaking (not for long anyway), grinding, and fermenting. You can choose to make crispy rava dosa or more softer ones too, according to your preference.

I prefer the rava dosa which has onions and some spices in them, so here i have added onions, ginger, green chili, and some spices to the batter. This makes the dosa crispier and tastier, and you dont need any chutney to serve it with. At least I love to eat it just on its own like that, especially for breakfast. Skip onion if you want to keep it a no onion garlic dish.

The batter- for rava dosa should be thin and easy to flow to achieve the netted texture. Also, allow some soaking time for rava to let it soften and swelled up a bit. 15-20 minutes should be enough, but if you dont have that much time you can make it immediately after whisking the batter. The only difference is that the dosas will be a bit soft and not crispy.

Serve this Uttapam with-> Coconut chutney | Raw mango chutney | Tangy coriander chutney| Sweet and sour tomato chutney

If while making the dosa it gets too sticky and refuses to leave the tawa in one piece, add more rice flour to your batter. Since the quality of sooji/rava and rice flour is different from brand to brand and also the type and region of crop used. So you try with this proportion mentioned in the recipe and then you may change it as per your preference.

You can serve Rava dosa with chutney or Sambar

One important thing to remember-> While preparing the rava dosa, the flours tend to settle down at the bottom of the batter. So you have to stir and mix the batter very well every time you make dosa. In case the batter becomes thick after making a few dosas, then add some water and stir again. Making rava dosa takes some practice especially pouring the dosa. After the first few dosas, it gets better so keep trying.

Lets learn how to make these crispy Instant rava dosas. It is a Vegan + low calorie dish.

Do write to me if you try this recipe and it comes out to be good. Even if not, I would love to hear from you. Connect with me on Facebook, Instagram and Twitter to see more of these recipes and inside fun.

Instant rava dosa

Super easy and tasty South Indian crepes made of semolina and rice flour (rava dosa)

Course Breakfast

Cuisine South Indian

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Author Nupur @ The Veggie Indian

Ingredients

1 cup of rava or semolina
½ cup of rice flour
1 small onion finely chopped
2 tbsp of coriander leaves finely chopped, cilantro
1 tsp of grated ginger
½ tsp of black pepper powder
3-4 tsp of ghee or oil for cooking
1 green chilli chopped fine

Instructions

Mix all the ingredients except ghee/oil and add enough water to make a thin batter. Set aside for about 15 mins to 1 hour depending on how much time you have in hand and how crispy and lacy you want the dosas.
After the batter has soaked for a bit, adjust the amount of water if the batter is not runny enough. The consistency should be thinner than the regular dosa batter.
Heat a tawa and drop 1-2 drops of ghee/oil in centre and spread it lightly on tawa. Take one large ladleful (about ? cup or so) of batter. Pour in a circle over the hot griddle making sure you fill the gaps. You dont need to move the ladle in spirals to make concentric circles like in regular dosa.
Drizzle some more oil or ghee on the dosa as it cooks. Flip over when one side is slightly browned. The edges will start to rise from the tawa when first side is cooked. Due to the large amount of water in the batter, rava dosa will take way longer to cook than regular dosas. Keep flame to medium-low. To make the rava dosa crispy, maintain flame low and let the dosa cook longer, taking your time to flip it. Patience is the key here! I usually keep two tawa side by side when I make rava dosa.
That’s it! Repeat with the rest of the batter and serve hot with coconut chutney or onion tomato chutney. Or, here are more chutney recipes for you to pick out what works best for you.

Recipe Notes

You can omit the pepper, onions, ginger, etc according to your preference
You may add 3-4 finely chopped cashew nuts to the batter for some texture in your dosa

Similar South Indian recipes for breakfast:

Chana dal dosa