Rava Dosa
Recipe GLPR02d49d91bed874
Crispy and savory South Indian crepes made from semolina and rice flour, seasoned with toasted spices, cashews, and coconut. These thin, golden pancakes feature a delicate texture and aromatic tempering of ginger, green chilies, and warm spices. Light, gluten-free, and naturally dairy-free, rava dosa pairs perfectly with sambar or chutney for breakfast or a light meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1½ teaspoons Black peppercorns
8 Cashew nuts
½ teaspoon Cumin seeds
4 Curry leaves
3 tablespoons Desiccated coconut
1 teaspoon Ginger paste
4 Green chilies, finely chopped
3 teaspoons Vegetable oil
¾ cup Rice flour
to taste Salt
¾ cup Semolina (coarse rava)
4 cups Water
Directions
Coarsely crush the black peppercorns and cumin seeds together using a mortar and pestle or spice grinder; set aside. In a separate dry skillet over medium heat, toast the cashew nuts and desiccated coconut, stirring frequently for 3–4 minutes until fragrant and lightly golden. Do not burn.
Allow the toasted cashews and coconut to cool completely, then grind them together in a spice grinder into a fine powder. Set aside.
In a large mixing bowl, combine the semolina and rice flour. Stir well to blend evenly.
Add the ground cashew–coconut powder and salt to the flour mixture. Mix thoroughly to distribute the flavoring evenly.
Gradually pour in 1 cup of water while stirring continuously to avoid lumps. Mix until smooth.
Continue adding water 1 cup at a time, mixing well after each addition, until the batter reaches a very thin consistency similar to buttermilk. All 4 cups of water should be incorporated. The batter should be pourable and smooth.
Prepare the tempering: Heat the oil in a small skillet over medium heat. Once shimmering, add the ginger paste and chopped green chilies. Sauté for about 30 seconds until fragrant. Turn off the heat.
Immediately add the crushed black peppercorn–cumin mixture and curry leaves to the warm oil. Stir quickly to combine.
Pour the entire tempering into the dosa batter and mix thoroughly. Cover the bowl and let it rest for at least 30 minutes at room temperature to allow flavors to meld.
Heat a cast iron tawa or non-stick skillet over medium heat. Lightly brush or wipe the surface with a little oil.
Stir the batter well—semolina tends to settle at the bottom—then pour one ladle of batter onto the center of the hot pan. Using the bottom of the ladle or your palm, swirl and spread the batter outward to form a thin, even circular crepe about 6–7 inches in diameter. Fill any sparse spots with small amounts of extra batter.
Cook the first side for 2–3 minutes until the bottom is golden brown and crispy, and the crepe begins to release from the sides of the pan. For a cast iron pan, you may gently slip and fold. For non-stick, carefully flip the dosa.
Cook the second side for 1–2 minutes until it is also light golden and crispy. If using non-stick, you can flip again briefly to ensure even cooking.
Transfer the finished dosa to a serving plate. Repeat the process with the remaining batter, always stirring well before each ladle to redistribute the semolina. Serve hot and crispy, optionally with sambar or coconut chutney.
