Instant Rava Dosa Recipe | Onion Rava Dosa Recipe (Step-by-step recipe + video)

Since I came to live in Bangalore, one of my favourite dosas is Rava Dosa -- crispy, fluffy, delicious -- what's not to like! Till now I have been using the mixes in the market to make rava dosa at home, when recently a helpful Kannadiga friend gave me this recipe.

It really is so simple that I wondered why I was not making it this way all this while. So easy that even a novice to cooking will get this done perfectly. So, let's straightaway get to the crispy instant rava dosa recipe:

Crispy Instant Rava Dosa Recipe

Rachna Parmar

This instant onion rava dosa recipe is easy to make and requires no fermentation at all. You can have a healthy breakfast within 15 minutes using this easy recipe.

5 from 3 votes

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Prep Time 5 mins

Total Time 5 mins

Course Breakfast | Snack

Cuisine Karnataka | South Indian

Servings 8 dosas

Calories 187 kcal

dosas

Ingredients

 

1x2x3x

• 1 cup rava also known as semolina or coarsely ground wheat
• 1 cup rice flour
• ½ cup maida refined wheat flour
• ½ tsp. cumin seeds
• 1 onion finely chopped
• 1-2 green chillies finely chopped
• 1 tbsp. cilantro finely chopped
• 1 sprig curry leaves finely chopped
• 1 tsp. ginger finely chopped
• 1 tbsp. dill finely chopped optional
• 1 tbsp. roasted chana dal split bengal gram

Instructions

 

• Mix the rava, rice flour and maida together along with salt and cumin seeds. Add about 3 cups water to make a runny batter. Keep it aside for 5 minutes. 
• Now chop onion, green chillies, coriander, curry leaves, ginger and dill if you have it. I use my Prestige hand chopper to expedite this process. 
• Add all these to the batter and mix. Add in the roasted chana dal as well.
• The mix will get thicker after keeping for 10. Add some more water to make it of a runny consistency like coconut milk.
• Now heat a tava (flat griddle or skillet generally round) till hot. Put a few drops of oil and spread evenly. Take the runny batter in a ladle and start spreading the batter from the outer surface of the tava. Tilt the pan to make the batter spread. Now pour in some more in the middle and spread it out similarly till the entire tava is covered by the batter. You will see large bubbles form immediately.
• Let it cook for a couple of minutes till crispy golden brown. Now flip and cook some more. If you want to, add some more oil after flipping. Your rava dosa is ready to be eaten. 
• It is crispy and delicious. Serve it with a chutney or a potato sagu (a thin vegetable curry made with potatoes, tomatoes, ground coconut and spices) as it is popularly done in the darshinis here. 

Video

Notes

• This recipe needs no fermentation hence you can quickly make your rava dosa if you have all the ingredients at home.
• This instant rava dosa is as delicious as you get in restaurants.
• I have served it with a potato curry which is tasty and goes really well with the dosas.
• You can omit onion if you don't like it but the crispy bits really do add to the flavour.
• Chop everything finely before adding to the batter. 
• You can store this batter in the fridge for a day but don't add onion and other fresh spices if you want to store.

Nutrition

Calories: 187kcalCarbohydrates: 39gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 22mgPotassium: 111mgFiber: 2gSugar: 1gVitamin A: 277IUVitamin C: 9mgCalcium: 15mgIron: 2mg

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Step-by-step Pictures for Instant Rava Dosa Recipe

Makes about 8 dosas

Preparation time: 15 minutes

Recipe:

Mix 1 cup rava or semolina, 1 cup rice flour and ½ cup refined or all-purpose flour or maida together along with salt and cumin seeds.

Now chop your onion, green chillies, coriander, curry leaves, ginger and dill if you have it. You can use a hand chopped like I do. This nifty hand chopper works really well and I have been using it for 5 years now.

Add about 3 cups water to make a runny batter. Keep it aside for 10 minutes.

Add the chopped veggies to the batter and mix. Add in the roasted chana dal as well.

The mix will get thicker after keeping for 10 minutes. Add some more water to make it of a runny consistency like coconut milk.

Now heat a tava (flat griddle or skillet generally round) till hot. Put a few drops of oil and spread evenly. Take the runny batter in a ladle and start spreading the batter from the outer surface of the tava. Tilt the pan to make the batter spread. Now pour in some more in the middle and spread it out similarly till the entire tava is covered by the batter. You will see large bubbles form immediately.

Let it cook for a couple of minutes till crispy golden brown. Now flip and cook some more. If you want to add some more oil after flipping. Your rava dosa is ready to be eaten. It is crispy and delicious. Serve it with a chutney or a potato sagu (a thin vegetable curry made with potatoes, tomatoes, ground coconut and spices) as it is popularly done in the darshinis here.

Today I served it with a tangy and spicy green tomato chutney that is super simple to make and tasty too. Do try it as a side for any dish or use it as a dip.

Hope you liked this instant rava dosa recipe that you can make in under 15 minutes. It tastes really good in lunchbox as well. If you liked this recipe, I request you to give it a * star rating either in your comment or on the recipe itself. Thanks.

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