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


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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