Instant Rava Masala Dosa is a quick and easy South Indian–style dosa recipe made with rava (semolina) batter and served with flavorful potato bhaji. This recipe is perfect for those times when you crave a crispy dosa but don’t have the time to prepare and ferment traditional batter.
Unlike classic dosas that require several hours of fermentation, this instant version can be prepared in just 30 minutes using simple and easily available ingredients. The batter is made by combining rava (semolina), rice flour, and besan (gram flour) with slightly sour buttermilk or curd. This combination gives the dosa a beautifully crisp texture and a delicious taste without any fermentation.
This Instant Rava Masala Dosa tastes delicious with coconut chutney and hot sambar, making it perfect for breakfast, lunch, or dinner. I’m also sharing a kids’ favorite Vegetable Dosa variation. Do try this simple and tasty recipe and enjoy it with your family and friends!
Key tips for making Instant Rava Dosa:
- Instant preparation: This version uses fine rava, rice flour, and besan. Rava gives the dosa its signature crisp texture, rice flour makes it even crispier, and besan adds flavor while helping to bind the batter. I also add buttermilk for a slight sour taste, but you can substitute it with curd.
- Batter consistency: The batter should be medium-thick with a ribbon-like pouring consistency. First, keep the batter slightly thick so the rava can absorb the liquid and swell properly. Then adjust with water to reach the right consistency. Baking soda helps with quick fermentation, though you can also use Eno.
- Cooking the dosa: I recommend using a non-stick tawa to roast the dosa until crisp. A cast iron pan can also be used, but a non-stick tawa makes the process easier. Cook the dosa on low to medium heat to achieve a golden and crispy texture.
- Serving: Serve the crispy instant dosa hot with potato bhaji and sambar for the best taste and experience.
Related Recipe Collections
Recipe video
- Advertisement -
Rava masala dosa recipe | sooji masala dosa | instant rava dosa
Ingredients
For dosa batter
- 1 cup rava
- 2 tbsp rice flour
- 2 tbsp gram flour - besan
- Salt to taste
- ½ tsp sugar
- 2 cup buttermilk
For coconut chutney
- 1 tbsp oil
- 1 tbsp chana dal
- 8-10 curry leaves
- 2 green chili
- 1 inch ginger
- 1 tsp tamarind
- ¼ cup peanuts
- ¼ cup fresh coconut pieces
- ½ cup water or as required
For chutney tempering
- 1 tbsp oil
- ½ tsp mustard seeds
- 1 tsp urad dal
- Some curry leaves
- 2 dry red chilli
For aloo masala
- 2 tbsp oil
- ½ tsp mustard seeds
- Pinch of hing
- ½ tsp urad dal
- ½ tsp chana dal
- 2 tbsp peanuts
- Some curry leaves
- 3 chopped green chilli
- 1 tbsp chopped ginger
- 1 tbsp chopped garlic
- 1 cup sliced onion
- ½ tsp turmeric powder
- ½ cup water
- 3 medium size boiled potatoes
- Salt to taste
- ½ tsp sugar
- 1 tsp lemon juice
- Some coriander leaves
For vegetable dosa
- Chopped onion
- Chopped capsicum
- Some coriander leaves
- 1 tsp kashmiri red chilli powder
- 1 tsp chaat masala
- ½ tsp black salt
Instructions
Making Instant Rava Dosa Batter
- In a mixer jar, add 1 cup rava, 2 tbsp rice flour, 2 tbsp besan, salt, and ½ tsp sugar. Grind it well.
- Then add 2 cups buttermilk and grind again. The dosa batter is ready; transfer it to a bowl.
- Cover and rest the batter for 10–15 minutes.
Making Coconut Chutney
- Heat 1 tbsp oil in a pan and add 1 tbsp chana dal. Sauté until the dal turns slightly brown.
- Add some curry leaves, 2 chopped green chilies, 1-inch ginger, 1 tsp tamarind, and ¼ cup peanuts. Sauté well.
- Then add ¼ cup coconut and sauté for a minute.
- Transfer the chutney mixture to a plate and let it cool.
- Add the cooled mixture to a mixer jar along with ½ cup water and grind it.
- The chutney is ready.
- For tempering, heat 1 tbsp oil in a tadka pan. Add ½ tsp mustard seeds and 1 tsp urad dal; sauté well.
- Then add some curry leaves and 2 dried red chilies. Sauté briefly.
- Add the tempering to the chutney and mix well.
- Hotel-style coconut chutney is ready. Serve with dosa.
Making Aloo Masala
- Heat 2 tbsp oil in a pan. Add ½ tsp mustard seeds, a pinch of hing, ½ tsp urad dal, ½ tsp chana dal, 2 tbsp peanuts, and some curry leaves. Sauté well.
- Add 3 chopped green chilies, 1 tbsp chopped ginger, 1 tbsp chopped garlic, and 1 cup sliced onions. Sauté until the onions turn translucent.
- Add ½ tsp turmeric powder and mix well.
- Add ½ cup water and bring it to a boil.
- Add 2 cups or 3 medium-sized boiled potato pieces, salt, and ½ tsp sugar. Mix well and cook the masala on a low flame for 5 minutes.
- Add 1 tsp lemon juice and some coriander leaves. Mix well.
- Dosa masala is ready.
Making Masala Dosa
- After 10–15 minutes, the batter is properly set. The consistency should be medium-thick.
- Add ¼ tsp baking soda and a little lemon juice. Mix well. The batter will become frothy and is ready to use.
- Heat the tawa and sprinkle some water to reduce its temperature.
- Pour a ladleful of batter and spread it evenly.
- Spread some butter and oil on the dosa.
- Cook on a low to medium flame until crispy.
- Spread the masala on top and fold the dosa.
- Masala dosa is ready. Serve hot with chutney and sambar.
Making Vegetable Dosa
- Heat a tawa and sprinkle some water. Pour a ladleful of batter and spread it in a circular motion to make a thin dosa.
- When the upper surface becomes dry, spread some oil on it.
- Sprinkle chopped onion, capsicum, and coriander leaves on top.
- In a bowl, mix red chili powder, chaat masala, and black salt. Sprinkle this masala over the dosa.
- When the dosa becomes crispy, fold it and serve hot with chutney.
Notes
- Addition of rice flour gives a crispy texture to the dosa.
- Besan enhances the taste and provides binding and crispiness to the dosa.
- If rice flour is not available, then increase the quantity of besan.
- You can use 1 cup of curd instead of buttermilk.
- The consistency of the dosa batter should be medium-thick.
- Increase the tawa temperature before spreading the dosa.
- Cook the dosa on a medium-low flame.
- Advertisement -