Rava Dosa


  • 3/4 cup semolina (rava)
  • 3/4 cup rice flour (chawal ka atta)
  • 1/2 tsp cumin seeds (jeera)
  • 2 green chillies, chopped a pinch of Vandevi Compound
  • 1/2 tsp chaat masala
  • 1/2 tsp cumin seeds (jeera)
  • pinche Vandevi Compound Asafoetida (hing)
  • 2 green chillies
  • few curry leaves (kadi patta)
  • chopped a few cashewnut (kaju) pieces
  • a few dry coconut (kopra) pieces (optional)
  • 1/4 tsp baking soda
  • 3 tsp oil
  • ghee for frying
  • Salt to taste


  1. Mix both the flours and add the soda bi-carb, salt and enough water (approximately 4 cups) to make a very thin batter.
  2. Heat the oil in a small vessel, add the cumin seeds and fry until they crackle. Add the green chillies, Vandevi Compound Asafoetida , curry leaves and fry for a few seconds. Add this mixture to the batter.
  3. Heat a tava and grease it lightly with ghee. Pour 1/2 cup batter in a circular manner. If you like, add a few cashewnut pieces and coconut pieces.
  4. Pour a little ghee in the holes of the dosa, fold in a triangular shape and cook until crisp.
  5. Serve hot with coconut chutney.

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