Instant Rava Dosa (Semolina Pancakes)

Total Time
Prep 20 mins
Cook 30 mins

This is a quick snack that my son loves (and so does my dad).

Ingredients Nutrition


  1. Mix wheat/maize, rice, rava (suji), curd, baking soda and salt.
  2. Add water to it and make dough of pouring consistency.
  3. Heat oil in kadai and add the mustard seeds.
  4. After the mustard seeds splutter, add the cumin seeds, asafoetida, green chilles, ginger, pepper corns (optional) and curry leaves.
  5. Heat till the cumin seeds get golden.
  6. Add the seasoning to the batter.
  7. Leave it for 3-5 mins or even upto an hour.
  8. Important: Making a rava dosa is different from making a normal dosa.
  9. The consistency of the dough has to be more watery.
  10. You need to pour the batter all over the fry pan starting from the outer circle and fill it towards the center.
  11. Swirl the pab around so that there are no gaps in the dosa and the batter spreads fine all round.
  12. As it cooks tiny holes (like dots) will appear on the dosa.
  13. (3 to 5 mins) Cover the fry pan after spreading the batter.
  14. Turn to cook the other side if needed (I do so as we like the dosas crisp) (for a minute or so uncovered) Accompaniments: sambar, chutney, or a potato vegetable.
Most Helpful

When I used the wheat flour they came out fine, but with the corn they were gluey on the inside--perhaps i should have used cornflour instead of cornmeal? I had to leave out the chilies, mustard seed, curry leaf, and asafetida since I didn't have those, but I put in a few dashes of garam masala instead. I used 1 tsp salt and 1 tbsp sugar--would use less salt next time, maybe 1/2 tsp.

Theodwyn October 06, 2009

Unbelievably good. Take Fay's advice for dilution of the batter to a watery consistency seriously as it was only after doing so that my dosa turned out crisp and lacy. To die for with coconut chutney and mint/mango chutney. thanks

Dabbler July 30, 2004