Vegetarian Rava Dosa, good recipe

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Rava Dosa

This is one of the most popular breakfasts in South Indian houses. There are dozens of variations of a classic dish because everyone loves this crunchy meal. This recipe is an instant one, which doesn’t require a lot of time and planning to put together. Some recipes use soaked dal but this is a bit too much in the morning. Add vegetables and spices of your choice and you’re done.

Vegetarian Rava Dosa recipe

This is a great vegetarian dish for all mornings. All you need is 30 minutes of time and simple ingredients, and you have Rava Dosa on your plate. You can meal prep the recipe and have a filling meal in the morning.

Course Breakfast
Cuisine Indian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 10
Calories 83 kcal


  • 60 ml rice flour
  • 250 ml Rava
  • 60 ml all purpose flour
  • 15 ml Jeera
  • 15 ml coconut
  • 2 green chili
  • 0.5 onion
  • 4 ml salt
  • 60 ml Dhaniya
  • 500 ml water
  • 15 ml oil
  • 15 ml butter


  1. Dice all vegetables and put them in a bowl. Add other ingredients and mix well. Leave it on a counter for 30 minutes. Add chilies, onions and salt, mix again until everything is evenly distributed. Take a big pan, heat it on a medium heat and add butter. It should melt.

  2. Pour the batter and fill the holes with it. Pout the oil on the outside of your dosa. When you see that the edges change the color, you should take a spatula and make sure that nothing sticks to the bottom of the pan. Cook the dosa for a minute or two. When it's done, take a spatula and remove the dosa from a pan. Put it on a plate.

  3. Repeat the same process with the rest of the batter. Serve warm with any sauce you like. We recommend Red Chutney.

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