Rava Dosa (Semolina Pancakes)

Rava Dosa
Rava Dosa with Senga Pindi Pachadi

There is Rava Dosa, and then there is Rava Dosa; the way my father makes it. Daddy’s Rava Dosas are stuff legends are made of. The day Daddy decides to make Rava Dosas, he will typically get up and makes the batter even before he has his tea! Then he lets it “sit” for at least an hour.

While the batter rests, Daddy has his tea and then makes a special chutney/accompaniment with besan and tamarind juice. Once all the preparations are ready, he starts with making the dosas. During the time he makes the dosas, all of us—without an exception—are banned from the kitchen. Only when Daddy calls us to take our dosas, do we venture in again.

For my dad, each dosa is a work of art and takes about 7 to 10 minutes to make. Each dosa is perfect; golden brown and crisp. While the waiting is painful, each morsel that we eat after that is just heaven. 🙂

Daddy cooks by estimation (like all good cooks do) and he was amused that I wanted defined measures. So, I watched as he made the batter and estimated the quantities he uses. I guess I was in his way because as soon as the batter was made, I was firmly but politely told to scuttle. 🙁

Sreela, Rama, and Arnab; the things I have to do for you guys!


  1. Rava/Suji – 1 Cup
  2. Maida/Refined Flour – 1/2 Cup
  3. Rice Flour – 1 Cup
  4. Curd – 3/4 Cup (Preferably Sour)
  5. Green Chillies – 3 or 4
  6. Jeera/Cumin Seeds – 1 tsp
  7. Curry Leaves – 5-6
  8. Salt to Taste
  9. Water
  10. Oil for making dosas

Method to Make Rava Dosa

To make the Rava Dosa batter:

  1. Cut the Green Chillies into small pieces.
  2. Pound Green Chilly pieces and Jeera into a coarse powder.
  3. Sieve together Rava, Maida, Rice Flour, and Salt.
  4. Add the Green Chilly-Cumin Seeds paste to it.
  5. Whisk the Curd till it is smooth and add it to the flour mix.
  6. Add water and stir well till it is of flowing consistency, a la buttermilk.
  7. Let the batter rest for about an hour.

To make the Rava Dosa:

  1. Heat a flat griddle/tava till it is hot.
  2. Add a teaspoon of oil and with a spatula (attlakaada) spread it evenly.
  3. Starting from the outer edges and moving towards the centre, slowly pour a large ladle full of Rava Dosa batter on to the tava.
  4. Drizzle about  1 tsp of oil along the edges.
  5. Cook over medium heat for about 5 mins.
  6. With the spatula, loosen the edges of the dosa. Systematically and slowly work your way to the centre.
  7. Flip the dosa over.
  8. Drizzle about  1 tsp of oil along the edges.
  9. Cook over medium heat for about 5 mins.
  10. Serve hot with chutney powder.


  • Ensure there are no lumps in the Dosa batter. If there are any, break them with hand.
  • You should not use the regular concave tava/griddle for this dosa. The batter will simply pool to the centre. 🙁
  • Use an iron tava/griddle, if possible. Non-stick does not give you the same result.
  • If you do not have sour curd, you could add soda bi-carb. But I have not found the consistency of the dosa to change with soda.
  • You could use much less oil, but then the dosa would not be crisp.
  • Add finely chopped coconut, if you like.
  • If you like Onion Rava Dosa, fry finely chopped onions till they are transparent and add to the batter.

A fair warning: You may not realise it as you are eating the dosas, but a Rava Dosa tends to be heavy. I normally stop at 2 dosas. Eating just one is not satisfying!


I would love to hear your thoughts and suggestions. Do leave me a comment.