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!

 



 

 

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

 

  1. 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.
  2. 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.
  3. When the batter solidifies, drizzle ghee around the edges and in the small holes formed on the dosa.
  4. Cook until the center turns golden brown, which takes about 7-10 minutes.
  5. Fold and serve hot with coconut chutney or sambar for a delicious meal.

 

 

More Delicious Recipes

 

1. Kele Ki Roti

2. Macher Matha Die Moong Dal

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.

 

 

Recipe Card

star

Leave a comment

Please note, comments must be approved before they are published