Rava Dosa Recipe | Instant Crispy Suji Ka Dosa

Rava Dosa Recipe | Instant Rava Dosa | Suji Ka Dosa | Crispy Rava Dosa with detailed photo and video recipe. A popular South Indian crepe recipe made with semolina, rice flour, and plain flour. The batter of semolina dosa is thin as compared to traditional rice-based dosa batter which yields crisp and flaky dosa. It can be ideally served for any occasion, but generally served for morning breakfast with spicy kara chutney and veg kurma.

Rava Dosa Recipe | Instant Rava Dosa | Suji Ka Dosa | Crispy Rava Dosa with step-by-step photo and video recipe. Dosa recipes are a staple breakfast for many South Indians. There are myriad ways to make these crepes and can be made with different ingredients and seasonings including different types of dry spices and vegetables. One such crispy and flaky dosa recipe is onion rava dosa or suji dosa known for its thin and porous texture.

I had shared this recipe long back and as a matter of fact, the rava dose video was one of my initial posts. But I was frequently getting a lot of queries regarding the crispiness and how to achieve it in nonstick tawa. In my previous post, I had used my cast iron tawa which was the primary reason for a crisp dosa. In this post, I have showcased the same recipe with non-stick and achieved the crisp and crunchy suji ka dosa. The trick is to roast the dosa on a low flame. In addition, I have added 1 tbsp of sour curd which helps to attain the golden crisp color of the dosa. Further to these, even though the recipe is known as instant, resting the dosa batter for a minimum of 20 minutes yields the best result for a crisp onion rava dose.

Furthermore, I would like to add a few more tips and suggestions to make a perfect crisp instant suji dosa. Firstly, I would heavily recommend using medium or also known as Bombay semolina for this recipe. Do not try with bansi or thick rava or even with fine rava as it may yield soft dosa. Secondly, the consistency of the dosa batter is very critical for this recipe. It has to be watery similar to neer dose and you should be able to pour water on top of the dosa tawa. Finally, the important trick for the crispy result is, the tawa has to be very hot when you pour the dosa batter. Once the batter is poured, quickly turn the heat to low and roast it till it starts leaving the pan. In addition, you may like nonstick tawa as compared to the cast iron dosa pan for this Suji Ka Dosa

Finally, I request you to check my other South Indian Dosa Recipe Collection with this post on the rava dosa recipe. it includes recipes like masala dose, neer dose, oats dosa, Mysore masala dose, set dose, poha dosa, curd dosa, and kal dosa recipe. in addition to these do visit my other related recipes collection,

• Idli Recipes collection
• Chutney Recipes collection
• Rice Recipes collection

About Insatnt Rava Dosa:

It is a popular South Indian breakfast instant dosa recipe prepared with basic ingredients like semolina, rice flour, and plain flour. Rava Dosa is a favorite dosa, particularly in metro cities like Bangalore and Chennai, and is served with spicy red and white coconut chutney. Unlike the traditional dosa recipe that is made with soaking and grounding, this dosa batter is made instantly by mixing water with all dry ingredients.

It is a popular choice, particularly in metro cities for its unique characteristics. Firstly, it is super crisp and carries a thin flaky texture and gives an enjoyable experience when served with spicy chutney or flavored kurma recipes. There are many variations to this simple instant dosa recipe, but the texture and taste almost remain the same. Even though this recipe is easy and simple, it needs some simple mandatory tips to be followed for the best results.

Why does this Recipe Work?

There are several key factors that are highlights of this recipe, but the most important factors are

1. Super Crispy Texture – The traditional dosa varies with texture but the suji ka dosa has a crisp flaky texture which makes it unique and special compared to all other dosa.
2. Instant Preparation – This rava dose does not require any planning, soaking, or grounding. The dosa batter is prepared instantly by mixing water directly with dry flour and ingredients.
3. Versatility – The batter can easily experiment with myriad types of toppings, finely chopped vegetables, and herbs. Each new additional ingredient adds a new flavor and a unique taste to it.
4. Suitable for any Dietary requirements – As the ingredients used in this instant Rava Dosa are basic and can easily match any dietary requirements. There are no dairy products and hence vegan safe and also for vegetarians.
5. Instant Rava Dosa Mix – The recipe can also be extended and prepared as an instant mix for future use. Avoid adding vegetables and herbs to the instant mix as it may not be suitable for longer shelf life.

Video Recipe:

Recipe Card for Instant Rava Dosa Recipe:

How to make Suji Ka Dosa with step-by-step photos:

1. Firstly, in a large mixing bowl take ½ cup rava, ½ cup rice flour, and ¼ cup maida.
   
2. Also add 1 tbsp curd, 1 tsp salt and 2½ cup water.
   
3. Whisk and mix well making sure there are no lumps.
   
4. Further add 1 chili, 1-inch ginger, ½ tsp pepper, 1 tsp cumin, a few curry leaves, 2 tbsp coriander, and 1 onion.
   
5. Add 1½ cup water and prepare a watery consistency batter.
   
6. Rest the batter for 20 minutes making sure the rava has absorbed water.
   
7. Mix well making sure the batter is thin and watery consistent.
   
8. Now carefully pour the dosa batter over very hot tawa. Do not fill the holes, as the texture of the dosa will spoil.
   
9. Also spread a tsp of oil uniformly.
   
10. Lower the flame and cook until the dosa turns golden and crisp.
    
11. Finally, fold the dosa and serve dosa immediately with tomato chutney or coconut chutney.
    

Notes:

• Firstly, prepare a flowing consistency batter else the dosa will not be crisp.
• Also, if you are vegan then skip adding curd. however, adding curd gives a nice flavor.
• Additionally, you can add dry coconut pieces and cashew pieces into the batter.
• Finally, the rava dosa recipe tastes great when served hot and crispy.

Faqs

what is rava dosa? what goes well with rava dosa?

rava dosa is a popular crepe south indian recipe made of semolina, rice flour, and maida. they do not require any grinding or fermentation and hence makes an instant dosa. the batter of rava dosa is thin compared to regular urad dal dosa batter which yields crispy and flaky dosa. it is served for morning breakfast or evening snacks with coconut chutney, spicy chutney, veg kurma, sagu, or sambar.

how to get a crispy rava dosa?

the primary reason to attain crispiness in dosa is using cast iron tawa. using non-stick tawa also gives the crispy dosa, only if the dosa is roasted in low flame. resting the dosa batter for about 20 minutes also helps in getting a crispy dosa. always use a medium rava or bombay rava and do not use bansi rava or any other variants of rava. the batter should be runny or watery just like neer dosa which helps to get crispy dosa. finally, the tawa should be super hot while pouring the batter into the tawa. once the batter is poured, quickly turn the flame to low and roast the dosa till it leaves the pan.

what are the ingredients of rava dosa and how to prepare rava dosa?

rava dosa is usually prepared with semolina, rice flour, maida, spices, and fresh herbs. firstly, take a bowl and add rava, rice flour, and maida to it. rava and rice flour should be in the same proportions and maida should be half of the rava and rice flour. add salt, 1tbsp of curd, and water to it. also add chopped chilli, curry leaves, ginger, pepper, cumin seeds, and chopped coriander leaves. add more water to prepare a flowing consistency batter. rest the batter for 20 minutes. sp that the rava absorbs water. pour the batter into the hot tawa and roast in low flame, until the dosa leaves the tawa or turns golden brown and crisp.

what are the other variants to prepare tasty rava dosa?

adding chopped onions to the rava dosa batter makes onion rava dosa and adding aloo bhaji while roasting the dosa yields rava masala dosa just like traditional masala dosa. adding dry fruits to the dosa makes it a dry fruit rava dosa. the addition of finely chopped or grated veggies makes vegetable rava dosa. also, chopped cashew nuts and coconut pieces can be added to the batter which makes the dosa more tasty and crunchy in every bite. adding curd to the dosa gives the golden color and a good flavor to the dosa.

why does rava dosa stick to the tawa?

always use a heavy bottom pan or well-seasoned cast-iron tawa to make rava dosa. iron skillet pan is the best to prepare dosas. seasoned tawa is the one which is used earlier to prepare dosa. grease the pan well and rub it with a slice of onion before pouring each dosa. also do not use the same tawa in which you prepare roti or chapati. maintain the tawa separately for both. in case if the dosa sticks to the non-stick tawa, pour a small amount of batter into it and prepare a small size dosa, after 2-3 dosas, the dosas won’t stick to the pan as the tawa would be hot.

why is my rava dosa soft and not crispy?

use only bombay rava or fine rava. the batter should be thin and watery in consistency and not thick or even medium. medium consistency batter also yields soft dosa. add water to the dosa batter to adjust the consistency. adding more curd to the batter may yield soft dosas. the tawa should be very hot and make the flame low soon after the batter is poured into the tawa. every time while pouring the batter on tawa, mix well as the rava and other flours settle down. use a heavy bottom pan or cast iron tawa to prepare dosa so that dosa does not stick to the tawa and helps to get crispy dosa. also, serve dosa hot. else when they cool down, they turn soft.

should we flip over the dosa and roast on both sides in rava dosa?

flipping of dosa is not required while roasting the rava dosa. when the dosa is cooked well, fold and remove the dosa from the tawa. all the dosa needn’t be cooked on both sides. if the dosas are getting brown at the bottom and still moist on the top side, then you may need to flip over the dosa and roast on the other side till it turns crisp. so as soon as the dosa is poured into the tawa, adjust the flame to low. cover and roast until the edges leave the tawa. do not forcibly remove the dosa from the pan. a cooked dosa leaves the tawa which indicates the cooking is done.

how to pour the rava dosa batter into the tawa?

the batter should be mainly thin or watery like flowing consistency. then only it’s possible to pour the batter. unlike traditional dosa, here the batter is poured on the tawa and the batter is not spread. pour it all over the tawa beginning from the edges and towards the center and do not pour the batter in one place. fill the gaps by pouring the batter into them. cover and roast in low flame until it leaves the pan.

what does my rava dosa break?

when you pour the batter into the tawa make sure the batter is thin and flowing consistency. if it’s too very thin, the dosa might break. so add rice flour, maida, and rava according to its proportion and adjust the consistency, pour the batter into the pan.

how to season the dosa tawa?

dosa tawa can be seasoned in the following ways: rub the tawa with gingelly oil and soak it in washed rice water for a week. rub the tawa with half onion before spreading the dosas. heat the tawa, sprinkle salt, switch off the flame, wipe with cloth and grease oil after it cools. clean the tawa with hot water and rub it with oil. keep in the oven for one-hour upside down. also do not wash the tawa when it is too hot and do not put cold liquids on the cast iron tawa. avoid hard soaps, detergents, and steel scrubbers.