Crispy Rava Dosa: Thin, crispy South Indian dosa made with semolina and rice flour.
Crispy Rava Dosa is a popular South Indian breakfast dish that’s loved for its golden, paper-thin texture and irresistible crunch. Made with a quick and simple batter of semolina, rice flour, and spices, this dosa is perfect for those who want a flavorful yet easy-to-make meal. Its light, crispy texture pairs beautifully with coconut chutney, sambar, or spicy tomato chutney. Whether you're a beginner or a seasoned cook, this foolproof recipe ensures perfect Rava Dosas every time!
Table of Contents
What is Crispy Rava Dosa?
Crispy Rava Dosa is a thin, lace-like Indian crepe made with semolina (rava), rice flour, and spices. Unlike traditional dosa, this batter doesn’t require fermentation, making it a quick option for a delicious breakfast or snack.
Main Ingredient of Crispy Rava Dosa:
- Semolina (rava)
- Rice flour
- Spices and herbs (onion, green chilies, curry leaves, etc.)
What Is So Special About Crispy Rava Dosa?
The magic of Rava Dosa lies in its unique batter consistency, which creates a net-like texture with crispy edges. It's a no-fermentation recipe, making it a quick fix for dosa cravings. The combination of fresh herbs, spices, and the golden, crispy finish makes it stand out as a comforting and flavorful dish.
Quick and Easy Crispy Rava Dosa Recipe
With minimal prep time and pantry-friendly ingredients, Crispy Rava Dosa is an excellent choice for busy mornings or when you're in the mood for something savory and crunchy.
How to Make Crispy Rava Dosa
- In a bowl, mix semolina, rice flour, curd, and water to form a thin, smooth batter. Add finely chopped onions, green chilies, grated ginger, coriander, curry leaves, turmeric, salt, and pepper. Let the batter rest for 25 minutes.
- Heat a non-stick pan or tawa over medium heat. Once hot, pour the batter from a height to create a lacy pattern. Reduce the heat to low.
- When the batter solidifies, drizzle ghee around the edges and in the small holes formed on the dosa.
- Cook until the center turns golden brown, which takes about 7-10 minutes.
- Fold and serve hot with coconut chutney or sambar for a delicious meal.
More Delicious Recipes
1. Kele Ki Roti
2. Chicken Stew
Expert Tips
- Ensure the batter is thin and watery for the characteristic lacy texture. Add more water if needed.
- Always use a hot pan to pour the batter, but reduce the heat immediately after pouring for even cooking.
- Avoid spreading the batter with a ladle like traditional dosas; just pour and let it flow naturally.
- Stir the batter before each dosa as the semolina tends to settle at the bottom.
- Add chopped cashews or grated coconut for an extra crunch.
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