Rava Dosa/ Sooji Dosa

                          A nice variation to the regular dosa is this “Rava Dosa” which is very thin, lacy and crispy and does not require any soaking or grinding. My husband loves this dosa, he would order it every time we go to an Indian Restaurant, so inorder to impress him I decided to try this at home, I still remember it was just three months after my wedding and my attempt was a disaster 😦 I have this habit where if I go wrong in something I keep trying it again until I get it right. So by making some more improvisations I made rava dosa again this time it was an instant hit and my husband even told me this was better than what he gets in the restaurant so from there on, if we have any guests at home I immediately make this dosa which is different and can be prepared in less than an hour.

                         The main thing you need to keep in mind while making this dosa is that the batter needs to be watery, the batter needs to rest for atleast 20 mins and clean the tawa with a paper towel after every dosa.


All purpose Flour – 1/4 cup

Semolina/ Fine Rava/ Sooji – 1/2 cup

Rice Flour – 1/2 cup

Grated Ginger – ½ tsp

Chopped green Chillies – ½ tsp

Finely chopped onion – To Taste(Optional)

Cumin seeds – ½ tsp

Whole peppercorns/Pepper powder – ½ tsp

Hing Powder – ¼ tsp

Curry leaves – 1 sprig(Leaves chopped finely)

Coriander leaves – To Taste (Finely chopped)

Water – As needed for the batter

Salt – To taste

photo 3


  1. Take a bowl, add in the all purpose flour,semolina, rice flour and mix them well.

  2. Then add the ginger, green chillies, peppercorns, cumin seeds,hing powder and salt to this mixture, add water little by little and make a batter.

  3. Do not add too much of water at first as it would form lumps, make sure to add water in small quantities to make a lump free batter.

  4. Set the batter aside for atleast 20 mins, the batter would become thick, add more water and make it watery.

  5. Finally, add the curry and coriander leaves to the batter, this dosa has to be really thin and crispy so the batter needs to be thin and watery. You can adjust the batter consistency after the first dosa.

  6. Heat a tawa over medium heat, you can use nonstick or cast iron, anything will work for this.

  7. Drizzle few drops of oil and wipe the tawa with a paper towel such that the tawa gets coated with oil evenly.

  8. Once it gets hot, sprinkle some onion on the tawa and then pour a griddle of batter around the tawa (like joining the onions 🙂 )

  9. Since your batter is watery it would spread easily so you don’t have to spread it out.

  10. Drizzle some sesame oil around the dosa, this add a nice flavor and smell to it.

  11. Allow it to cook until the edges turn brown(This would take more time to cook than the normal dosa)

  12. Rava dosa is paper thin so you don’t have to flip it and cook on both sides but if you feel that your dosa is thick and needs to be cooked on both sides, then go for it, flip and cook on both sides until it crisps.

  13. Serve it hot with Coconut Chutney, Sambar and Idli Podi.


Onion Rava Dosa served with Coconut chutney

Onion Rava Dosa served with Coconut chutney




21 thoughts on “Rava Dosa/ Sooji Dosa

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