Quick Rava Dosa (Instant Crispy Semolina Dosa)
Thin, lacy South Indian-style dosa with no fermentation. Rest the batter briefly, then pour into a hot pan for crisp edges. Serve with coconut chutney and sambar.
Equipment
- 10–12 inch nonstick or well-seasoned cast iron dosa tawa or skillet
- Ladle with a pouring lip
- Small tadka pan (optional but helpful)
Ingredients
For the batter
- 1 cup fine rava sooji / semolina
- 3/4 cup rice flour
- 2 tablespoons maida ; optional — use extra rice flour for gluten-free all-purpose flour
- 1 teaspoon fine salt or to taste
- 3 cups water at room temperature plus more as needed
- 1/4 teaspoon baking soda optional, for extra lace on some pans
For the tempering
- 2 tablespoons neutral oil or ghee
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black peppercorns optional; lightly crushed
- 1 pinch asafoetida hing; optional
- 1 teaspoon finely grated ginger
- 1 to 2 green chilies deseed for mild; finely chopped
- 8 to 10 fresh curry leaves torn
- 3 tablespoons very finely chopped onion optional
- 2 tablespoons fresh cilantro optional; chopped
For cooking
- Ghee or oil, as needed, for brushing the pan
Instructions
Make and rest the batter
- In a large bowl, whisk together rava, rice flour, maida (if using), and salt.
- Add about 2 1/2 cups water and whisk until smooth. The mixture will be thin. Whisk in the remaining 1/2 cup water. You want a runny, pourable consistency similar to buttermilk. If it feels thick, add water 1 to 2 tablespoons at a time.
- Cover and let rest at room temperature for 20 to 30 minutes. The rava will absorb water; the batter will thicken slightly.
Temper and finish the batter
- After resting, whisk the batter again. If it thickened, add a little water so it pours easily.
- Heat 2 tablespoons oil or ghee in a small tadka pan. Add cumin and peppercorns; let sizzle a few seconds. Add hing, ginger, green chili, and curry leaves. Fry until aromatic, about 20 to 30 seconds. Add onion if using; cook until just softened, about 1 minute.
- Scrape the tempering into the batter. Add cilantro if using. Whisk well. If using baking soda, stir it in just before cooking the first dosa.
Cook the dosas
- Heat a nonstick or cast iron skillet over medium-high until a drop of water skitters. Brush lightly with oil or ghee.
- Stir the batter once (do not over-mix through the whole batch each time). Using a ladle, pour batter from 3 to 4 inches above the pan in a circular motion, filling gaps. You are not spreading like a pancake; the pour creates holes and lace.
- Drizzle a few drops of oil or ghee around the edges. Cook uncovered until the top looks dry and the bottom is golden brown, about 2 to 3 minutes.
- Either flip briefly for extra crispness or fold without flipping if the bottom is deeply golden. Transfer to a plate. For maximum crispness, serve immediately. Repeat, brushing the pan between dosas as needed.
Notes
If dosas stick, the pan was not hot enough or the batter is too thick. Thin with 1 to 2 tablespoons water and wait until the pan is hotter.
If they turn soft, use less water next time or cook a little longer before removing.
Leftover batter keeps in the fridge for up to 1 day; whisk and adjust water before cooking.
For gluten-free dosas, omit maida and use an equal amount of rice flour.
Total time includes a 20 to 30 minute rest for the batter.
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