Multigrain Rava Dosa – No-Maida Rava Dosa Recipe

When we go to a South Indian eating joint, more of often than not I end up ordering rava dosa. When I looked up some rava dosa recipes on the Internet, they had maida in it. I am not rigid about the food we eat outside but at home I prefer to eat healthy stuff. So I am not too keen on using maida while cooking at home. So I never attempted rava dosa believing that it just cannot be made without maida. Then one day my husband, Kalpesh, made this crispy and yummy rava dosa and I was like “wow”. “I haven’t used maida.” he said and I went “Wowwwww!! I want this rava dosa recipe for my blog”.

Few days later, he did even better; he added besan and bajra atta too. The dosa was  still intrinsically crispy like a rava dosa and plus had the goodness of pearl millet which we usually don’t have in our diet. “Next time add ragi also.” I added my two cents. But adding ragi made the dosa slightly bitter, which wasn’t to Kalpesh’s taste so omitted it from his recipe. I loved this quick, easy, and healthy,  maida-free rava dosa recipe. Hope you’ll like it too.

Multigrain Rava Dosa - No-Maida Rava Dosa Recipe
  • Half cup rava/sooji (semolina)

  • 1/4th cup besan (chickpea flour)

  • 1/4th cup rice flour

  • 1/4th cup bajra (Pearl Millet) flour

  • 1 finely chopped green chili

  • Half tbsp cumin seeds (jeera)

  • 2-3 curry leaves (chopped)

  • Chopped coriander as required

  • 1-2 tsp oil

  • Water (as required for a very runny consistency)

  • Salt to taste

  1. Take all ingredients in a large mixing bowl.

  2. Add water to make a very thin batter. (You'll need approximately one cup water. The consistency of the batter must be very runny to get holes in rava dosa.)

  3. Heat a non-stick pan (tava), and then grease it properly with oil.

  4. Pour the batter onto a pan starting from the outer edge, moving inwards. (Make sure the pan is heated properly before pouring the batter.)

  5. Cook on low heat for 3-4 minutes. If you are using a large pan, keep moving the pan intermittently to ensure the dosa cooks evenly from everywhere.

  6. Remove the dosa from the pan after it starts turning reddish in colour.

  7. Serve hot with a chutney of your choice. (Here, I have mixed red chutney with curd.)


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