View my step-by-step video







Who doesn’t love a dosa. It’s India’s super crepe – typically made from lentils, this is fermented overnight, ground and cooked till crispy sorta like a crepe. A Rava Dosa or a Semolina dosa is India’s version to a dosa quick fix without the soaking and fermentation period. Granted this dosa is not gluten free like the original, it’s speed from prep to table make it very popular. I love that I can wake up one morning, decide that we’re going to have dosas and get this on the table asap.

I also love the look of the Rava Dosa, unline a regular dosa, the batter is thin and is just dropped onto a hot surface, giving it a lace like effect. These dosas get super crisp and is a great breakfast food with some potato bhaji or curry or some chutney.

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Rava Dosa – Crispy Semolina Savory Crepe


  • ½ cup of Rava or Semolina
  • ½ cup Rice Flour
  • ¼ cup all purpose Flour
  • 2 tsps salt and more to taste
  • ½ tsp Ajwain or Carom seeds
  • ½ tsp Cumin seeds
  • ½ tsp Chilli powder
  • ½ tsp Turmeric
  • 2 tbsps grated Ginger
  • ¼ cup fresh chopped Coriander
  • 3-4 cups Water or more if required
  • Melted Butter or Oil as required


  1. Mix the semolina, rice flour and salt together and add one cup of water first just so the semolina gets a little extra soaking time
  2. Add all the other ingredients and mix well, the batter should be the consistency of buttermilk
  3. You also need to constantly stir the batter
  4. Make sure your pan is super hot and drop in the batter with a ladle(see video)
  5. When cooked and crispy on one side either add a little melted butter or oil, remove or flip over to cook on the other side(optional)
  6. Serve hot and crispy