Rava Dosa / Semolina Crepe

Rava dosa – a thin, crispy and delectable crepe made from rava/sooji and rice flour. This is an instant dosa and can be made within few minutes. Rava aka sooji or semolina has a distinct taste and gives a crunchy bite to this dosa. This instant rava dosa is made by mixing the rava/sooji, rice flour and maida/all purpose flour with water and yoghurt to make a thin dosa batter. This thin batter is then poured over a hot tawa/griddle, drizzled with oil to get a thin, crispy golden brown crepe. The addition of sautéed onions, ginger, herbs and other seasoning gives an extra crunch and flavour to this dosa. Serve this rava dosa with piping hot sambar or chutney.


Rava / Sooji / Semolina1 cup
Rice flour1 cup
Maida / All purpose flour1/4 cup
Yoghurt1/4 cup
Coriander leaves -finely chopped (optional)handful
Saltto taste
Oilto drizzle on top of dosa

For seasoning:

Oil1 to 2 teaspoon
Mustard seeds1 teaspoon
Peppercorns (whole or crushed)1 teaspoon
Cumin seeds / Jeera1 teaspoon
Green chilli1
Ginger (minced)1 to 2 teaspoon
Onion (finely chopped)1 medium size
Curry leaves1 sprig



  • For the batter – Take a medium size mixing bowl. To this add 1 cup rava, 1 cup rice flour and 1/4 cup maida. Add 1/4 th cup yoghurt and salt. Mix well. Now add 4 1/2 to 5 cups of water to this and whisk to get a smooth and uniform batter. There should not be any lumps. The consistency of the batter should be watery and much thinner than the regular dosa batter. Add finely chopped coriander leaves to this and mix well. Rest this batter for about 20 minutes.
  • For seasoning – Take a pan, add 1 to 2 teaspoon of oil. When the oil is warm enough, add 1 teaspoon mustard seeds. Allow the mustard seeds to crackle. Add 1 teaspoon whole or crushed peppercorns andd 1 teaspoon jeera. Sauté for few seconds. Add 1 finely chopped green chilli, 1 to 2 teaspoon minced ginger and 1/2 teaspoon hing. Sauté for few seconds. Now add the finely chopped onion and saute until the onions are transparent. Do not cook the onions until it is brown. Switch off the stove and add this tempering to the batter.
  • The batter might have have thickened after resting it for few minutes. Before making the dosa, again mix the batter with a ladle to get a uniform pouring consistency. Add 1/2 to 1 cup more water to get a thinner consistency. This step is a must because resting the batter allows the rava/riceflour to settle down at the bottom. So to get a uniform consistency, mix the batter well and dilute it with water (if needed). Do this mixing every time you make a new dosa. 
  • To make rava dosa – Place a dosa tawa on the stove, keep the stove on medium to medium-high. Grease the tawa with a teaspoon of oil. For the dosa to be crispy, the tawa should be hot. Once the tawa is warm enough, pour the batter from a height randomly on the edges first and then move to the centre. There will be holes here and there. If there are big gaps, pour the batter lightly to fill the gaps. Drizzle a teaspoon or more of oil or ghee. Close with a lid.
  • Check every now and then. Once you see brown crispy edges, fold it and serve it with chutney and sambar. 


  • To get a crisp rava dosa, the batter should be thin and of free flowing consistency. Before pouring the batter, see that the tawa is warm enough. The heat should be maintained at medium to high while making the dosa.
  • For variation – add grated carrot or chopped tomatoes or finely chopped cashews nuts.


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