Rava Dosa’s are one of my favorite South Indian dishes. Rava dosa’s are very thin semolina crepes with a slightly crispy, yet soft texture that you can eat as a savory crepe stuffed with spiced potatoes or just simply by itself with a coconut chutney and lentil soup called “sambar.”
In a nutshell, Rava dosa’s are a savory version of a crepe and very common in South Indian cuisine. Typically, they are eaten for breakfast in many South Indian homes because they are filling and easy to roll up with different types of savory stuffings and/or chutney/sauces – making it a really delicious type of “portable meal.”
But dosa’s in general can be eaten at anytime of the day and I highly recommend you give this recipe a try if you’re in the mood for something different!
RAVA DOSA (Semolina & Rice Flour Crepes)
- ½ cup of semolina
- ½ cup of rice flour
- ¼ cup of all-purpose flour
- 2 Tbsp. of plain yogurt (not Greek)
- 1.5 tsp. salt
- 3 cups of water + 1 cup
- 2 tsp. ground cumin powder (or 1 tsp. whole cumin seeds)
- ¼ cup of oil for cooking
- Dosa Add-ins (*optional)
- 1 Tbsp. grated ginger
- ½ tsp. red chili flakes
- 2 Tbsp. finely chopped cilantro or parsley
- ¼ cup finely chopped onions
- ¼ cup finely chopped spinach (if using frozen, make sure to remove any liquids)
- 1/2 cup of shredded cheddar
Note: The more add-in options you include into rava dosa batter, the more water you will need to add into the batter to maintain very watery consistency for the rava to become thin when cooked.
- In a large mixing bowl, add in semolina, rice flour, and salt. Mix with spoon just to blend everything together.
- Add in yogurt, ground cumin and 3 cups of water. Mix completely till batter is smooth and all lumps are removed.
- Add in optional mix-in items, extra 1 cup water & mix. (If no add-ins, move to Step 4.)
- Cover mixing bowl and allow batter to rest at room temperature for 30 minutes – this gives the semolina time to absorb most of the water and become creamier.
- After time, use a spoon/spatula and mix the batter again to make sure all the ingredients are fully incorporated together. The batter should be very thin and watery. If not, gradually add in ¼ cup of water to make it thinner. Set Aside.
- Heat a skillet on high and with a tablespoon, pour a few spoonsful of oil directly on the hot skillet & then ½ cup of the rava dosa batter directly on top. Use the top of a ladle to smooth out the batter very quickly in a round circular motion, starting from the middle and working your way to the outer edges.
- Lower heat a bit and then pour a few spoons of oil around the edges of the cooking rava dosa and allow to cook for about 1-2 minutes on each side, or until golden brown and crispy.
- Once rava dosa looks cooked and a bit crispy, remove from heat immediately and either serve immediately or place on plate and cover with a napkin as you make the rest of the rava dosas.
- Enjoy with a tomato or coconut chutney.
NOTE: When cooking rava dosa, the dosa will have many holes in it, which is normal and occurs because of the thinness of the batter.
You will love trying these Rava Dosa crepes. They are really tasty and absolutely satisfying!
Here are the recipe links for Masala Dosa Potato Stuffing and/or Tomato Chutney that you can make along with this recipe:
Let me know what think about this recipe! Comment below and tag me on IG @cmspiceculture with your rava dosa pics after you try out my recipe!