Rava dosa is a crispy, crunchy, and easy-to-make recipe. It is a south Indian breakfast but the demand for this recipe has not remained limited to south India. It is almost a favorite dish of 90% of Indians. But it almost becomes difficult to prepare the dosa just like the Anna prepares it at your favorite South Indian restaurant, at the restaurant you can see a thin instant Rava dosa with perfect crispiness in it.

To eat a delicious Rava dosa you have to go near anna every time, but not anymore, today I will share the Rava Dosa Recipe, so you can easily prepare it at your home and get the same taste as Anna. Rava Dosa is made with cumin, semolina, ginger, green chili, and coriander leaves. It is served with Kara Chutney, Coconut chutney, and sambar.

What is Rava Dosa?

Rava Dosa is a savory crepe prepared with Rava or semolina. The instant version is different from the traditional dosa as it does not require fermentation. It can be prepared instantly.

The instant Rava dosa is prepared with Rawa, rice flour, and other seasonings such as curry leaves, cumin seeds, ginger, etc.

The preparation of the batter is super easy, all you need to do is mix all these ingredients and let it rest for 20 minutes, and then prepare the dosa.

How to Prepare Rava Dosa?

So here I will share the easiest Rava dosa recipe. To make it crispier, thinner, and tastier you need to follow these steps:

• Take ½ cup of Rava in a large bowl
• Add- ½ cup flour, ½ teaspoon salt, Black pepper crushed, and Jeera
• Add 2 to 3 green chili
• Add 6 Finely chopped coriander leaves
• Mix 6 chopped curry leaves 
• Mix 1 medium sized Onion finely chopped
• Add 1 teaspoon grated ginger
• Add 1 tablespoon of curd and 2 ½ cups of water to the bowl and mix properly to make a lumpy batter
• Cover the batter to rest for 20-30 minutes
• Take a hot tawa or pan and heat it on a medium flame
• After the pan turns hot add a few drops of oil to it and grease it properly over the pan
• Stir the batter properly in the hot pan and make it a thin circle, without leaving any gap in between. After pouring the batter reduce the flame to low heat
• Pour a few drops of oil or ghee on the top and edges.
• Toast the Rawa dosa well on the low flame when you observe that the pan easily comes out. It’s the time your dosa is ready and serve it hot with sambar and chutney.

In this way, you can prepare your Rava dosa just like Anna from your favorite South Indian Restaurant.