Rava Dosa (Crêpe Express à la Semoule)
Le dosa sans fermentation : une crêpe ajourée et croustillante de semoule et farine de riz, au cumin, poivre et feuilles de curry.
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Commencer ma semaine gratuiteContinuer avec l'accès gratuitMix a thin batter
Whisk the semolina, rice flour, flour and salt with the water to a very thin, watery batter — much thinner than regular dosa batter. Stir in the cumin, pepper, ginger, chilies, curry leaves and onion. Rest for 20 minutes.
Heat the pan well
Heat a cast-iron or non-stick pan until very hot, then reduce to medium-high. The pan must be hot for the lacy holes to form.
Pour, don't spread
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Cook until crisp
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Mix a thin batter
Whisk the semolina, rice flour, flour and salt with the water to a very thin, watery batter — much thinner than regular dosa batter. Stir in the cumin, pepper, ginger, chilies, curry leaves and onion. Rest for 20 minutes.
Heat the pan well
Heat a cast-iron or non-stick pan until very hot, then reduce to medium-high. The pan must be hot for the lacy holes to form.
Pour, don't spread
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook until crisp
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Rava dosa is a newer member of the dosa family, popularised by South Indian restaurants in the 20th century. Using semolina and rice flour instead of fermented batter meant cooks could make it to order at any time of day.
Its lacy, net-like texture has made it a favourite in 'darshinis', the fast South Indian eateries of Bengaluru.
⭐ Why It's Famous
All the crunch of dosa without the overnight fermentation — perfect for a weekend breakfast decided that morning.
💡 Fun Fact
The batter has to be almost as thin as water — that's what creates the lace-like holes as it hits the hot pan.
Karnataka & Tamil Nadu
12.97°N, 77.59°E
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