5 Tips for making perfect Rava Dosa

5 Tips for making perfect Rava Dosa

Rava dosa is a popular South Indian breakfast dish that typically consists of rice and lentils cooked in a light, fluffy batter. It’s simple to make, and the resulting dosa is incredibly delicious. If you want to master this dish, follow these tips for making the perfect Rava dosa every time. You won’t be disappointed!

Make a dosa batter the night before

Making Rava dosa batter the night before is a great way to ensure that your dosa will come out perfectly crispy and fluffy. All you need is some Rava (a type of rice) and water, and you can make the batter the night before and fry them up in the morning. Remember that not all rava varieties are suitable for making dosa batter, so read the recipe carefully before starting.

Use a non-stick pan

When making perfect Rava Dosa, using a non-stick pan is critical. Not only will this help prevent the dosa from sticking to the pan, but it also means that the dosa will be easier to flip and cook evenly. Plus, it’ll taste better than if you use a traditional pan!

To get started, ensure your pan is well-seasoned with oil before adding the rava. Once hot, add enough water to cover the lava and let it come to a boil. Then reduce the heat and simmer for about 10 minutes, until the rava has cooked down and becomes a thick consistency.

Now it’s time to add your spices. Depending on what kind of dosa you’re making, you may want to add salt, cumin, or chilli powder. Feel free to experiment with combinations until you find what works best. Finally, add your cooked Rava mixture to your prepared pan and spread it out into an even layer. Cook over low heat for about 5 minutes or until the dosa is golden brown on both sides. Serve warm!

Serve with chutney or yoghurt.

The perfect Rava Dosa is made with fluffy, light dosa batter and a crisp, golden-brown outer layer. Here are tips for making the ideal Dosa:

1. Preheat a griddle or nonstick skillet on medium heat.

2. Add a spoonful of Rava (semolina) to the batter and mix well. Add enough water to make a thin batter.

3. Pour small ladles of the batter onto the griddle or skillet and cook until bubbles form on top and edges start to turn crispy, about 2 minutes per side.

4. Serve immediately with chutney or yoghurt on the side.

Eat quickly so that the dosa doesn’t get soggy.

1. Avoid over-mixing the rava and water while cooking the dosa. Overmixing will cause the dosa to become sticky and soggy.

2. Use a nonstick or well-seasoned pan to cook the rava and water.

3. Once the rava is cooked, quickly spread it out on a flat surface and top it with the lentils.

4. Using a spatula, fold the dosa in half so that the lentils are covered in lava.

5. Serve immediately with your favourite toppings or dipping sauces.

Use a dry skillet to prevent sticking.

If you’re looking for a crispy, light dosa, using a dry skillet is key. A greased or oiled skillet will cause the dosa to stick to the pan and become heavy and dense. To prevent sticking, make sure your pan is dry before adding oil or butter. Another tip: use a spatula to help flip the dosa while it’s cooking so that both sides cook evenly.

Don’t overfill the dosa maker.

Overfilling your dosa maker will result in uneven and tough dosas. To make perfect Rava Dosa, use a ratio of 1/4th cup of rava (semolina) to every 3/4 cup of water. Allow the rava to soak for 10 minutes before adding it to the mixture. Once the rava has been added, continue to stir until the mixture becomes smooth and creamy. Finally, add salt and pepper to taste. Let the batter sit for 5-10 minutes so that the flavours can meld. Preheat your oven to 350 degrees Fahrenheit before placing a layer of dosas on a baking sheet. Bake for 15-20 minutes or until golden brown. Serve hot with favourite toppings such as chutney, yoghurt, or coconut milk!


Making perfect Rava Dosa is a challenge for many. Here are some tips to make the perfect dosa every time:

• Heat the rava first. If it is cold, it will not mix well with the other ingredients and will result in a tough dosa.

• Use fresh and hot curd, do not use pre-made curd. It will result in a dry and tough dosa.

• Make sure to whisk all the ingredients together before adding them to the pan. Overworking the rava will result in a lumpy final product.

• Apply pressure while frying the dosa so that they become crispy on both sides.

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