Rava Dosa (Suji Ka Dosa)

Instant Rava or Sooji/Suji Dosa Restaurant Style

Rava Dosa, also known as Suji Ka Dosa, is a classic South Indian crepe that's quick and easy to make. This instant, vegan-friendly dish is perfect for breakfast or dinner and pairs wonderfully with various chutneys. Enjoy the crisp, flavorful dosa that brings a taste of South India to your table.

Course Breakfast, Dinner

Cuisine South Indian

Diet Vegetarian

Prep Time 10

Cook Time 10

Additional Time 15

Total Time 35

Servings dosa

Calories 154

Author Sangeetha Vel

Ingredients

1 cup Rava
¾ cup Rice Flour
¾ cup All-Purpose Flour
¼ cup Onion chopped
1 tsp Cumin Seeds
1 tsp Peppercorn
1 tsp Ginger chopped
3 Green Chili chopped
1 sprig Curry Leaves chopped
1 tsp Salt
½ tsp Sugar
5 cups Water
Oil to drizzle

US Customary - Metric

Instructions

Preparing Rava Dosa Batter

In a mixing bowl, combine Rava (semolina), rice flour, all-purpose flour, salt, sugar, chopped onions, curry leaves, chopped green chili, grated ginger, peppercorns, and cumin seeds. Mix everything thoroughly to distribute the ingredients evenly.
Gradually pour in 4 cups of water while whisking continuously. This helps prevent any lumps from forming. Whisk until the mixture is smooth.
Cover the bowl with a lid and let the batter rest for 15 minutes. During this time, the Rava will absorb the water, helping the flavors meld together.
After resting, the batter will have thickened a bit. This is normal and expected.
Stir in an additional 1 cup of water to adjust the consistency. The batter should be thin and flowing, ideal for making perfectly crisp dosas

Preparing Rava Dosa

Start by heating the iron dosa pan over high heat. Season the pan by rubbing it with a slice of onion. Then, slowly pour the Rava dosa batter from the outer edges of the pan, gradually filling in towards the center.
Reduce the heat to medium and cook until the dosa becomes crisp and turns golden brown.
Remove the Rava dosa from the pan, and it's ready to be enjoyed.

Serving

Enjoy the delightful and crispy Rava dosa by pairing it with your preferred chutney, whether it's tomato, coconut, or any other favorite option of yours.

Notes

Here are some of my preparation and cooking techniques to make the perfect Rava Dosa:

Batter Preparation and Techniques:

Consistency of Batter: Your batter should be thin enough to pour easily but not so thin that it breaks the dosa. Add a little water if it’s too thick. Make sure the ingredient proportions are accurate to achieve the right consistency, which is crucial to prevent your Rava Dosa from breaking.
Mix Thoroughly: Give the batter a good stir before you pour each dosa. This helps keep all the flavors mixed well.
Pouring Technique: Start pouring the batter from the edges and then spiral towards the center. This method helps make the dosa crispy with a nice lacey look.

Cooking Process and Equipment:

Heat Management: Heat your pan until it's very hot, then lower to medium. This gets the dosa crispy without burning it.
Single-Side Cooking: You usually need to cook the dosa on one side only. Flip it over only if it's a bit thicker than usual.
Maintaining Heat: Keep the pan hot for each dosa. If the batter starts to thicken as you go, just mix in a little more water.
Seasoning the Griddle: Oil the griddle now and then to keep the dosas from sticking and to make them tastier.
Dedicated Dosa Pan: It’s good to have a pan just for dosas. This keeps other food flavors out and helps the pan stay perfect for dosas.
Choice of Cookware: A heavy pan like cast iron works best because it cooks evenly. A non-stick pan is easier to handle and clean.
Non-Sticky Rava Dosa: To ensure your Rava Dosa doesn't stick, use a well-seasoned cast-iron Tawa or a heavy-bottom non-stick pan. For optimal results, rub the surface with an onion half, then apply oil for seasoning. Check out our seasoning guide for more details on creating a perfect non-sticky surface.

Nutrition

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