Monday, November 1, 2010

Rava Dosa


1/2 cup rava
1/2 cup rice flour
1/8 cup maida
1 tsp cumin
1 green chili finely chopped
4 tbsp finely chopped onion
Salt to taste


Mix all the ingredients together and make a runny batter(buttermilk consistency). Set aside for 10mins before making dosas.

Batter consistency and tava temperature play an important part in the final outcome. For Rava dosas batter should be runny like buttermilk and tava temperature should be high, so leave the gas on a setting close to high.(somewhere between high and medium-high)

Wait until the tava gets hot, spread a few drops of oil on it and rub it all around the tava using the cut top end of a onion that you usually would discard. Take a ladle of batter and spread it on the tava in a circular motion. If you see it accumulating on one side then tilt tava slightly in the other direction so that the excess batter spreads on other side of the tava. Wait until you start seeing a change in the texture, you will also see the corner of the dosa turning golden brown, this means its time to flip it over and cook the other side.

I served it with potato sabzi and coconut chutney, like masala dosa :)


  1. Dosa looks quite inviting, good it turned out a whole dosa instead of scrambled one.Did you use any precautions, methods to turn out well shaped crisp dosas?

  2. Rajani, I updated the post with detailed explanation on the dosa making process. Let me know if this answers your questions. And do give it a try :)

  3. It has come out perfect and crispy. Keep rocking