South Indian special — Rava Dosia RECIPE

Rava dosa is a favourite recipe in our house. I make this once every two weeks. There are different versions in the measurements of riceflour, sooji and maida and I have tried many. Somehow I am comfortable with this version as it is quick and easy to make. It tastes delicious with sambar and chutney.

Rava Dosa


  • 2 cups semolina (sooji, rava)
  • 1/2 cup rice (chawal) flour
  • 1/2 cup buttermilk
  • 1/4 tsp asafoetida
  • salt (namak) to taste
  • 1 inch ginger (adrak)
  • 4 green chillies
  • 10-12 curry leaves (kari patta)
  • 1/4 cup coconut (narial) (scraped)
  • 12 cashewnuts
  • 2 tblsp
  • peppercorns
  • 1 tsp cumin seeds
  • 2 tblsp vegetable fat (ghee)
  • refined oil (tel) to fry


  • Blend rava, rice flour and buttermilk to make a thin batter, add asafoetida
    and required salt. Stand the batter for at least 6 hours.
  • Wash and finely chop the ginger, green chillies and curry leaves. Chop the
    coconut and cashew nut into very small bits.
  • Crush the peppercorns and cumin seeds. Heat the ghee and roast peppercorn
    and cumin seeds in it and add to the batter.
  • Mix the chopped greens, coconut and cashew into the batter. Stir well.
  • Grease a non-stick tawa, smear little oil. Pour a ladle full of the batter
    and spread by swirling the tava.
  • Pour a tablespoon oil around and on the dosa.
  • Cook till it is crisp and golden in color. Remove and serve hot.

shivaji……….. 😛

One thought on “South Indian special — Rava Dosia RECIPE

  1. Pingback: Indian cuisines on my Blog | Shivaji varma's Blog

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