Rava Dosai, a thin, crispy and delicious dosa that can be prepared instantly unlike regular dosa it doesn't need any fermentation. It's one of our favorite weekend dinner recipe and make them at least twice in a month.

More than me, ST is an expert in making rava dosai at our home. In the initial days of marriage, it was my job to prepare the batter and his job was to make the dosa. But now a days, he himself refer my page and make it from the scratch. It's one of the fool proof recipe for rava dosa and it works perfectly for every SINGLE time.

Unlike many Indian recipe, eyeball measurement doesn't work for this recipe, the quantity of ingredients & standing time of the batter is very crucial for getting that crispy dosa. So do follow the exact measurement given below while making this dosa.

You can serve this dosa with sambar or with any of your favorite chutney.Ok. Now let see the procedure. If you're beginner in making this rava dosa, check out this quick IG video on how to pour the batter for rava dosa, it helps.

If you're looking for rava dosa recipe with left over dosa batter, check out this super easy rava dosa recipe with dosa batter

Lacy Rava Dosai / Dosa

First, to get that classic lacy texture in rava dosai, the batter should be thin and poured around the dosa pan instead of spreading the dosa batter. Second, the ratio of rava , rice flour and all purpose flour is important, therefore follow the recipe ditto.

Crispy Rava Dosa

Again, the ratio of the ingredients is crucial to get the crispy texture. For more crispiness add a tsp of unsoaked rava in the batter right before making the dosa, it gives super crispy dosa.

Perfect Texture

The given measurement works well for years, so i highly recommend it to follow as it is !! But you face any problem in getting perfect texture of the dosa(it happens because of the quality of the ingredients), here are few insights, it will guide you to make crispy rava dosa.

In the recipe, the rice flour is for crispy texture and all purpose flour is for elasticity in the dosa. If the dosa breaks and you can't get out of dosa pan as whole, then it needs more elasticity so add a little more all purpose flour. If the dosa sticks to the pan then add more rice flour. After a first few dosas, you get a . knack of the batter and texture of the dosa.

Rava Dosa | Crispy Rava Dosai

Preparation Time : 30 mins | Cooking Time : 20 mins | Makes : 8 to 9 dosa
Recipe Category: Dosa | Recipe Cuisine: Indian

Ingredients
Semolina/Rava - 1/2 cup
Rice Flour - 1/2 cup heaped
All Purpose flour/Maida - 1/4 cup
Cumin seed - 1/2 tsp
Green Chili - 1/2 tsp chopped
Ginger grated - 1 tsp
Peppercorns - 1/2 tsp
Curd - 2 tbsp
Water - 2 1/4 - 2 1/2 cup (approx)
Salt - to taste
Curry leaves - 1 strand
Coconut bits - few
Coriander leaves - few
Onions - 1 big
Oil for making dosa

Procedure

Take semolina, rice flour & maida in a bowl.Then add cumin, chili,ginger,peppercorns, salt & stir it well

Then add curd & water and mix it well. The batter should be like buttermilk.I added 2 1/4 cup of water to get the correct consistency. Start with 21/4 cup,if needed add the extra 1/4 cup of water.

Finally add the coconut bits & curry leaves and mix well. Keep the batter aside for 30-40 mins.Standing time of batter is important,so keep it aside for atleast 30 mins.

After 40 mins, add the coriander leaves & mix the batter well since all the ingredients settles at bottom. Cut the onions into small pieces & keep it ready.

Heat the dosa pan, grease it with oil, sprinkle the onions in the pan, then take ladle full of batter & pour it.Start from edges of the pan & move towards the center of the pan.The dosa pan should be very hot, then only the dosa have pores, while pouring the batter. To see the video on how to pour the batter, check out this IG highlight

Drizzle oil around the dosa and keep the flame in medium & allow to cook.It takes around couple of mins to cook. Once you see the brown spots all around the dosa, gently flip and cook it other side a min. Fold and remove it on the plate.

Tasty Crispy Rava dosa is ready. Serve it with sambar, chutney and/or podi. We had it with coconut chutney.

For more chutney or side dish recipe, check out here and for more breakfast recipe, check here

Notes:

Standing time is very important to get the perfect dosa.
Coconut bits is optional, but i like the crunchiness & sweetness from the coconut in between the dosa, so added it. Even some restaurants add coconut bits for richness.
Dosa pan should be hot while pouring the batter.
It takes longer time to cook than the usual dosa.
Every time before pouring the batter, mix the batter well. Rava & flour had the tendency to settle at the bottom.
Be generous with oil for crispy dosa.
Serve it hot for crispy dosa.