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.
Portions
Ingrédients
Nutrition
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Étapes
Mix a thin batter
Whisk the semolina, rice flour, flour and salt with the water until you get a very thin, watery batter, thinner than a normal dosa batter. Stir in the cumin, pepper, ginger, chilies, curry leaves and onion, then let it rest.
- 100g semolina
- 100g rice flour
- 30g all-purpose flour
- 1 tsp salt
- 750ml water
- 1 tsp cumin seeds
- 1 tsp crushed peppercorns
- 1 tbsp ginger
- 2 green chilies
- 10 curry leaves
- 1 small onion
✅ C'est prêt quand : batter is lump-free, thin like light cream, and has rested 20 minutes
Heat the pan well
Heat a 25-26cm (10-inch) cast-iron or non-stick pan on high until very hot, then lower to medium-high. The pan must be hot or the lacy holes won't form.
✅ C'est prêt quand : a few drops of water flicked on the surface sizzle and evaporate instantly
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 until you get a very thin, watery batter, thinner than a normal dosa batter. Stir in the cumin, pepper, ginger, chilies, curry leaves and onion, then let it rest.
- 100g semolina
- 100g rice flour
- 30g all-purpose flour
- 1 tsp salt
- 750ml water
- 1 tsp cumin seeds
- 1 tsp crushed peppercorns
- 1 tbsp ginger
- 2 green chilies
- 10 curry leaves
- 1 small onion
✅ C'est prêt quand : batter is lump-free, thin like light cream, and has rested 20 minutes
Heat the pan well
Heat a 25-26cm (10-inch) cast-iron or non-stick pan on high until very hot, then lower to medium-high. The pan must be hot or the lacy holes won't form.
✅ C'est prêt quand : a few drops of water flicked on the surface sizzle and evaporate instantly
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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