Instant Rava Dosa

Instant Rava Dosa recipe

Instant rava dosa is suitable for any occasion. With only 30 minutes and a few simple ingredients, you can have this delicious dosa for lunch, dinner, or the morning.

Rava dosa is a simple and popular South Indian dosa variation. Crepes are made from semolina (rava), rice flour, all-purpose flour, and seasonings that are crispily netted, and thin. Unlike the classic Dosa Recipe, these are exceedingly simple to make and involve no grinding or fermentation.

Sooji, rice flour, and water or buttermilk are combined to make a thin batter. The batter is seasoned with onions, green chilies, and additional herbs and spices. The batter is then put over a hot tawa (griddle) to achieve the desired effect on the dosa.

The dosa is cooked until golden crisp before being served hot. The batter must be thin to achieve excellent crisp instant rava dosa with a netted structure. So, keep in mind that the batter should be thin and easy to flow.

With this post on the rava dosa recipe, I invite you to check out my other south Indian dosa recipe collection. It includes recipes such as Cheese Dosa Recipe, Rice Flour Dosa recipe

Ingredients for Instant rava dosa

  • 1 Cup rava/Suji/Semolina
  • 3/4 cup rice flour
  • 1/4 cup all-purpose
  • 1 tablespoon curd
  • 1 tbsp fresh coconut (pieces)
  • 1 tsp jeera
  • 2-3 green chili, sliced
  • ½ teaspoon finely chopped ginger
  • 1 tablespoon chopped curry leaves or 8 to 10 curry leaves, chopped
  • 1 to 2 tablespoons chopped coriander leaves (cilantro) – optional
  • ½ teaspoon crushed black pepper
  • Salt (as per taste)
  • 2 1/2 cup water
  • 1 tbsp oil
  • 1 tbsp ghee/clarified butter

Instructions for Instant rava dosa

  1. In a large mixing basin, combine the rava, rice flour, and all-purpose flour, also add 1 tbsp curd, and water. Combine thoroughly. Set aside for 30 minutes.
  2. Add the chopped onions, green chilies, and ginger.
  3. Crushed black pepper, cumin seeds, minced curry leaves, and salt to taste.
  4. add 2½ cup water and prepare a watery consistency batter.
  5. Whisk till smooth without any lumps. The batter has to be flowing and thin
  6. Before preparing the dosa, mix the batter very well.
  7. Heat a big nonstick skillet over medium heat, then add some clarified butter to the surface and wait for it to get heated.
  8. Pour the dosa batter into a ladle. Begin at the edges and work your way to the center.
  9. If there are any large or little gaps, lightly cover them with the batter.
    Cook the rava dosa over medium-low to medium heat.
  10. When the top side appears to be done, drizzle 1 teaspoon of oil over the top and sides.
  11. Reduce the heat to low and continue to cook the dosa until golden and crisp. The edges will also separate from the pan.
  12. Repeat the same process with the rest of the Rava Dosa batter.
  13. Fold and then serve rava dosa hot with coconut chutney and sambar.

Tips and Variations

  • Rava dosa takes longer to prepare than normal dosa. If the tawa becomes too hot, lower the heat.
  • if you are vegan then skip adding curd. however, adding curd gives a nice flavor
  • Rest the batter for 20 to 30 minutes.
  • Always use a heavy or thick-bottomed tawa or pan to prevent the rava dosa from sticking to the pan. A cast iron pan is another option.
  • After making some rava dosa, if the batter looks slightly thick, then you can add some more water.


What exactly is rava dosa? What foods complement rava dosa?

Rava dosa is a traditional crepe recipe from South India prepared with semolina, rice flour, and maida. They don’t need to be ground or fermented, thus they produce an immediate dosa. It is offered with coconut chutney, spicy chutney, sagu, or sambar for breakfast or evening snacks.

What happened to my rava dosa?

When pouring the batter into the tawa, ensure that it is thin and flowing. The dosa may shatter if it is too thin. So, add rice flour, maida, and rava in the proportions specified and correct the consistency before pouring the batter into the pan.

Serving suggestions

Serve rava dosa with coconut chutney or dosa podi or any chutney of your choice. They also taste good with peanut chutney or tomato chutney or ginger chutney or onion chutney.
For best taste and texture I recommend to serve these as soon as they are made. This recipe can be easily scaled to make a small or a big batch.
Store any leftover batter for a couple of hours in the refrigerator.


Calories 189kcal
Fat 14g
Carbohydrates 12g
Protein 3g
Vitamin A

Instant Rava Dosa

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