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Rava Dosa

Receip for the crowd pleasing rava dosa with lots of tips and tricks
Prep Time15 mins
Cook Time30 mins
R30 mins
Total Time1 hr 15 mins
Course: Breakfast
Cuisine: Indian
Keyword: best rava dosa, rava dosa,, tasty breakfast
Servings: 10 Dosais


  • Tava
  • Steel Spatula


  • 1/4 cup Rava / Semolina
  • 1/4 cup Curds / Yogurt
  • 1/2 cup Rice flour
  • 1 tsp Jeera / cumin seed
  • 1 tsp Kali mirch / Black pepper, freshly ground
  • 1 tbsp Fresh coriander, finely chopped
  • 1-2 tsp Cashewnuts, broken
  • Salt
  • Water
  • Oil, to cook the dosa


  • In a large vessel, mix the rava and curd to ensure that no dry rava remains. Set aside for 30 minutes, at least
  • At the end of the 30 minutes, the rava would have absorbed most or all the curd and become a thick mix. Add the rice flour, cumin, pepper, cashew and salt.
    Add around 2 cups of water and mix to yield a runny batter. If needed, add some more water to get a runny consistency to the batter
  • Heat a cast iron tava till it is nicely hot. Use a slice of onion or silicon brush to spread some oil on the tava. This step is essential for beginners
    Pour a ladle full of batter first as an outline and then fill inside the outline. If the tava is sufficiently hot and the batter is properly runny then it will immediately form a lace-y pattern on the tava
  • The dosa needs to be like the right half of the dosa in this picture, lacey and beautiful. If you dosa turns out like the left side of the picture then it means that the tava is not hot enough. If your tava is hot enough then try adding a little more water to the batter.
  • After pouring the batter, add a few drops of oil around the dosa and reduce the heat. Once the edges of the dosa turn slightly brown, then use a steel spatula to disengage the dosa from the tava and turn it over
  • The rava dosa will take longer than the regular dosa to get cooked. So wait for a minute or so before trying to take it out. Once the dosa has been turned over, wait for about 20-30 seconds before taking it off the tava to a plate.
    Repeat the same procedure with the rest of the batter
  • Enjoy your rava dosa with chutney sambhar or molagapodi/ idli gunpowder


  1. You can add finely chopped onions to the tava before pouring the batter to make onion rava dosa
  2. You can use ghee / clarified butter instead of oil to make ghee rava dosa
  3. You can make some potato masla and enjoy it as rava masala dosa
  4. Flat based cast iron tavas are best to make rava dosa or any type of dosa. Try and avoid non stick tava for dosas because they become dry.
  5. This recipe can easily be doubled or tripled as needed