Crispy Rava Dosa

Crispy Rava Dosa

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A no fermentation, instant dosa made with semolina and rice flour, known for its lacy, paper thin crispness. Quick to whip up and endlessly customisable with cumin, curry leaves, and green chillies folded into the batter itself, this one's ideal for lazy mornings or last-minute guests. Cooked on the Cumin Co. No 11 Enamel Cast Iron Dosa Tawa, it turns out golden and delicately crisp every time.

The cookware that makes it

Moringa (Green) Moringa (Green)
No. 11 Enamel Cast Iron Dosa Tawa (28cm)
₹3,499 ₹4,399
all all
The Pivot: BPA-Free Spatulas - Set of 3 (Set of 3)
₹899 ₹1,099
Okhli (Gray) Okhli (Gray)
Mini Cocottes
₹1,699 ₹2,199

Time

Prep
5 min
Cook
15 min
Total
40 min (inculse soaking time)

Ingredients

1 serving
  • 0.5

    cup semolina (rava/sooji)
  • 0.25

    cup rice flour
  • 2.0

    tbsp all purpose flour (maida)
  • 1.0

    cup buttermilk
  • 0.75

    cup water (adjust as needed)
  • 1.0

    small onion, finely chopped
  • 1.0

    green chilli, finely chopped
  • 0.5

    inch ginger, grated
  • 1.0

    sprig curry leaves, chopped
  • 0.5

    tsp cumin (jeera) seeds
  • 0.5

    tsp black pepper, crushed
  • 2.0

    tbsp fresh coriander, chopped

  • Salt, to taste

  • Oil, for cooking

Method

  1. In a Mixing Bowl, whisk together semolina, rice flour, and all purpose flour.

  2. Add buttermilk and water gradually, whisking to avoid lumps. The batter should be thin and watery, almost like buttermilk itself.

  3. Stir in onion, green chilli, ginger, curry leaves, cumin seeds, pepper, coriander, and salt. Mix well.

  4. Rest the batter for 20 minutes, allowing the semolina to absorb the liquid and swell slightly.

  5. Just before cooking, give the batter a final stir and loosen with a splash of water if it has thickened.

  6. Heat the Cumin Co. No 11 Enamel Cast Iron Dosa Tawa over medium high heat until a drop of water sizzles on contact.

  7. Lower the heat slightly, then pour the batter from a height in a circular motion, letting it fall in thin lacy strands rather than spreading it with a ladle.

  8. Drizzle a little oil around the edges and let it cook undisturbed until golden and crisp, with visible holes throughout.

  9. Once the edges lift on their own, fold the dosa in half and transfer to a plate.

Serving suggestions

Serve immediately with coconut chutney and sambar, plated with chutneys served separately in Cumin Co. Ceramic Mini Cocottes to keep the dosa crisp for longer.

Cumin Co. Expert Tip

Pour the batter from about 6 inches above the tawa, not directly onto it — the height creates the thin, lacy strands that give rava dosa its signature texture. Pouring too close makes it clump into a thick, uneven layer instead.

Cleaning & care guide

Wipe the tawa with a dry cloth right after cooking, while it's still warm — rava batter hardens fast and is much easier to remove before it fully cools.