Instant Rava Dosa is a quick and easy dosa recipe. Unlike traditional dosas made from fermented batter, this dosa is ready in just 30 minutes using simple ingredients. By mixing rava (semolina) and besan (gram flour) with slightly sour buttermilk or curd, you can enjoy a deliciously crispy dosa. It’s easy to make and pairs wonderfully with chutney and sambar for breakfast, lunch, or dinner. I’m also sharing a kids’ favorite—Schezwan Cheese Dosa. Do try it out and enjoy with your friends and family!
Key tips for making Instant Rava Dosa:
- Instant preparation: This version uses fine rava and besan. Rava gives the dosa its crispiness, while besan helps bind the batter and adds flavor. The proportion of rava to besan should be 3:1. I also add buttermilk to lend a slight sourness to the batter, but you can substitute it with curd. If using curd, use half the quantity of rava.
- Batter consistency: The dosa batter should be medium-thick with a ribbon-like pouring consistency. Initially, make the batter thick so the rava has time to puff up properly. Then, add water to achieve the right consistency. Baking soda is used for quick fermentation, though you can also use Eno.
- Cooking the dosa: I recommend using a non-stick tawa to roast the dosa until crispy. While a cast iron pan works too, non-stick is easier. Roast the dosa on low to medium heat to achieve a golden, crisp texture.
- Serving: Lastly, serve the crispy instant dosa hot, accompanied by spicy chutney for the best experience.
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Recipe video
Instant rava dosa recipe | sooji ka dosa | instant dosa
Ingredients
For instant dosa batter
- 1 cup Rava - fine variety
- 1 cup besan
- Salt to taste
- 1 tsp sugar
- 3 cup buttermilk - or 1.5 cup sour curd
- 1 cup water or as required to adjust consistency
- ½ tsp baking dosa
- Oil or butter to roast dosa
For masala
- Chopped onion
- Chopped capsicum
- Coriander leaves
- ½ tsp red chili powder
- ½ tsp chaat masala
- ¼ tsp black salt
For schezwan cheese dosa
- Schezwan chutney
- Chopped onion
- Chopped capsicum
- Coriander leaves
- Grated cheese - optional
Instructions
For plain crispy dosa:
- In a mixing bowl, add 3 cups of rava, 1 cup of besan, salt, 1 tsp sugar, and mix well.
- Gradually add 3 cups of buttermilk and whisk to make a smooth, medium-thick, pouring-consistency batter.
- Cover and let it rest for 15-20 minutes to allow the rava to puff up.
- After resting, add 1 cup of water (or as required) to adjust the batter to a medium-thick, ribbon-like pouring consistency.
- Now add ½ tsp of baking soda and a little water. Mix well.
- Heat a tawa, sprinkle some water on it, wipe it with a cloth to cool it down slightly.
- Pour 1.5 ladles of batter onto the tawa and spread it evenly.
- Apply oil, and if needed, remove some excess batter for a crispier dosa texture.
- Add some butter to the dosa and roast it over medium heat until crispy.
- The crispy paper dosa is ready to be served hot.
For masala dosa:
- Heat a tawa and pour a ladleful of batter. Spread it in a circular motion to make a thin dosa.
- Once the surface of the dosa dries, spread some butter on it.
- Sprinkle chopped onions, capsicum, and coriander leaves over the dosa.
- In a bowl, mix red chili powder, chaat masala, and black salt, and sprinkle this masala over the dosa.
- When the dosa becomes crispy, fold it and serve hot with chutney.
For Schezwan dosa:
- Heat a tawa and pour a ladleful of batter. Spread it in a circular motion to make a thin dosa.
- Once the surface of the dosa dries, spread some butter on it.
- Spread 1 tsp of Schezwan chutney over the dosa.
- Sprinkle chopped onions, capsicum, and coriander leaves.
- Grate 1 cube of cheese on top.
- When the dosa becomes crispy, fold it and serve hot with chutney.
Notes
- Use fine-quality rava (semolina).
- Sugar helps achieve the golden-brown color of the dosa.
- Initially, make the batter thick so the rava can absorb the buttermilk and puff up.
- Rava adds crispiness, while besan (gram flour) provides binding and flavor to the dosa.
- The proportion of rava to besan should be 3:1.
- The dosa batter should have a medium-thick, ribbon-like pouring consistency.
- Allow the dosa tawa (griddle) to cool slightly before spreading the batter.
- Remove any excess batter to make a market-style, crispy paper dosa.
- Cook the dosa on medium heat and taste great when serve hot with chutney.
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