Instant Rava Dosa

In a large mixing bowl, combine the rava, rice flour, maida, cumin seeds, crushed black pepper, salt, chopped green chillies, ginger, curry leaves, and coriander.

Add the water and whisk thoroughly. The batter MUST be extremely thin, like buttermilk. Let it rest for 15 minutes. (The rava will absorb water, so you may need to add a little more water later).

15 min

Heat a large non-stick or cast-iron tawa on high flame. Grease it lightly with oil. The pan must be smoking hot.

Sprinkle a few chopped onions directly onto the hot tawa.

Rava settles at the bottom, so vigorously stir the watery batter with a ladle every single time before pouring.

Do not pour the batter in the center. Splash/pour the watery batter from the outer edges of the tawa moving inwards. It will instantly sizzle and form a highly porous, lacy pattern.

Fill any large empty gaps with a few drops of batter, but do not overlap heavily.

Lower the heat to medium. Drizzle oil or ghee around the edges. Be patient; Rava Dosa takes longer to cook than regular dosa (about 3-4 minutes).

3–4 min

Cook until the base turns deeply golden and begins to peel away from the tawa. (No need to flip it).

Fold in half and remove from the pan. Serve instantly.