Rava dosa


Bombay Rava/Sooji -1/2 cup
Rice flour – 1/2 cup
Maida flour or all purpose flour – 1/4 cup
Water ( to mix all of the above) – 3 and half cups (approximately)

Add-ins to the batter

Green chillies- 2 nos – finely chopped.
Ginger – 2 tsp – finely chopped.
Cashew nuts – 1/4 cup
Jeera or cumin seeds – 1tsp
Hing – 1/4 to 1/2 tsp
Onion- 1/4 cup finely chopped
Carrot – 1/4 cup grated
Salt as required.
Ghee/Butter/Oil – as required


Combine the rava/sooji, the rice flour and maida together in a large vessel. Add a little bit of salt and mix the flours well to have them all combined well. Now we need to add the water to the flours stirring well. Though the 3.5 cups of water sounds like a lot, we need this much water at least to achieve the required consistency.

First add half the water reserved- about 1.5 cups of water to the flour mixture and stir well ensuring no lumps are formed. Add all the add-ins mentioned above to the batter. You can add any spices or vegetables that you wish here. Stir well and add the remaining water to the batter and stir well. The consistency of the batter will be very runny , which is desired for this dosa.

Now keep the batter for 30 minutes at least for all the flavors to blend in well. I kept it for almost an hour.

After half an hour, we are ready to make the dosa. Two things to be noted is that, unlike traditional dosas, this dosa does not have a perfect shape and it is not poured and made round like traditional dosa.

I used a hotplate at home, which is rectangular in shape. This will help you to get the perfect shape like in restaurants. If you don’t have a hot plate, using a normal non-stick tawa. Spray olive oil on the plate and wipe clean. Take a handful of batter and just sprinkle on the hotplate roughly and do it multiple times till you get a more or less rectangular shape (If using normal round tawa – try to sprinkle in a more or less round shape so that you can fold it like normal dosa). When you sprinkle the batter on the hotplate or tawa, you will get holes on the plate and that is quite natural and a special to this dosa. Once the dosa is sprinkled, you can add some oil/ghee/butter on the side that is facing up and wait for it to cook well. Once cooked well, fold it like paper and serve.


If you want crispy rava dosa then once you have sprinkled the batter completely on the tawa and it is about a little cooked, scrap off the batter using a spatula from the side that is facing up. Then apply a little oil/ghee/batter and once completely cooked serve.

This came out very well like restaurant style. If you are using hotplate, once the dosa is cooked, first fold about 25% of the dosa inwards. Then fold the remaining part on the opposite side, inwards like paper. Serve it with coriander chutney and tomato-onion chutney and enjoy….

Bon Appetit! 🙂


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