Rava Dosa (Crisp Semolina Lace Pancakes)
Thin, lacy, crisp-edged pancakes made with semolina and no fermenting. Ready in under an hour for a South Indian breakfast.
- Time50 min
- LevelMedium
- Costabout £0.79 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the semolina, rice flour, plain flour and salt in a large bowl. Whisk in the water until you have a very thin, watery batter, like single cream. Leave to rest for 20 minutes.
20 min - 2
Stir in the cumin, pepper, chilli, onion, curry leaves, ginger and coriander. The batter must be thin, so add a splash of water if it has thickened.
- 3
Heat a large non stick frying pan or tawa over a medium high heat until a drop of water sizzles at once. Brush lightly with oil.
- 4
Stir the batter, then pour it from a height of about 15 cm in a thin, lacy circle, starting at the edge and working in. Do not spread it. Fill any large gaps with a little more batter.
- 5
Drizzle a teaspoon of oil around the edge and cook for 2 minutes until the underside is golden and the top looks dry. Fold in half and lift out. Stir the batter before each dosa and repeat. Serve straight away with coconut chutney and sambar.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.