Crispy Rava Dosa – Restaurant Style


  • 1 cup rice flour
  • ¼ cup refined flour/maida
  • ½ cup semolina/ suji
  • 1 teaspoon cumin seeds
  • 2 green chillies finely chopped
  • 1-inch ginger finely chopped
  • 1 teaspoon black peppercorns, crushed
  • 1 tablespoon curry leaves finely chopped
  • 1 tablespoon fresh coriander finely chopped
  • 4 cups water
  • salt to taste

Note– Please read the recipe notes at the end.

Main Equipment Used

Steps In Making

  1. In a large bowl add rice flour, refined flour, semolina, cumin seeds, green chillies, ginger, crushed black peppercorns, curry leaves, fresh coriander, salt and around 2 cups of water. Mix well to avoid any lumps. Now add the rest of the water too. Please note rawa dosa batter will have a thin consistency.
  2. Now let the batter rest for 25-30 minutes.
  3. To prepare the rawa dosa, heat a non-stick tawa or a dosa tawa and add some oil or ghee to it.
  4. Now pour two ladles of the rawa dosa batter on the tawa making sure it has spread evenly.
  5. Let it cook on low to medium heat for 3-4 minutes. It will get a nice golden brown colour and a crispy texture.
  6. Serve immediately with the delicious onion tomato chutney.

Recipe Notes

  • Make sure to add enough water, if the batter is thick the dosas will not become crispy.
  • Do not cook on high heat, else it won’t cook properly.

Ingredients For Tomato & Onion Chutney

  • 2 teaspoons refined oil
  • 1 teaspoon cumin seeds/jeera
  • 1 teaspoon urad dal
  • 1 teaspoon coriander/dhaniya seeds
  • 1 pinch asafetida/heeng
  • ¼ cup raw peanuts
  • 1 teaspoon ginger
  • 3-4 cloves garlic
  • 1 onion (medium size) roughly chopped
  • 4 dried chillies
  • 2 tomatoes (medium size) roughly chopped
  • salt to taste
  • ¼ teaspoon jaggery
For tempering/tadka
  • 1 teaspoon oil
  • 1 teaspoon mustard seeds/rai
  • 1 teaspoon urad dal
  • 1 pinch asafoetida/ hing
  • 8-10 curry leaves
  • 2 dried red chillies

Steps In Making Onion Tomato Chutney

  1. Heat oil in a pan and then add cumin seeds, urad dal, coriander seeds and asafetida. When the seeds start to pop add raw peanuts and cook for a couple of minutes.
  2.  Now add ginger, garlic, onions and dried red chillies and sauté for a couple of minutes. The onions will turn translucent.
  3. Further, add the tomatoes and salt and cook for 3-4 minutes or until the tomatoes become soft.
  4. Lastly, add a small piece of jaggery and mix well. Switch off the flame and let it cool down.
  5. Now transfer the mixture to a mixer grinder and grind for a couple of minutes. Don’t turn it into a fine paste, it should have a coarse texture, add some water if needed.
  6. To prepare the tadka, heat oil in a pan and then add mustard seeds, urad dal and asafoetida. Once the mustard seeds splutter add curry leaves and dried red chillies. Cook for another few seconds.
  7. Immediately pour the tadka on the onion and tomato chutney.
  8. Serve with the delicious crispy rawa dosa.

Recipe Notes

  • If you don’t like peanuts then you can replace them with cashews, sesame seeds, or roasted chana dal.
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