Rava Dosa Recipe, How to Make Rava Dosa Without Maida

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 believing that you can make rava dosa 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”.

Rava Dosa Without Maida

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.

Rava Dosa Recipe Video – No Maida

Print Pin
5 from 1 vote

Rava Dosa Recipe with a Twist | Multigrain

Here's how to make a perfect rava dosa without maida. This multigrain recipe uses no refined flour but includes some other healthy flours.
Course Main Dish, Snacks
Servings 2 people


  • 1/2 cup rava/sooji semolina
  • 1/4th cup besan chickpea flour
  • 1/4th cup rice flour
  • 1/4th cup bajra flour pearl millet
  • 1 finely chopped green chili
  • 1/2 tbsp cumin seeds jeera
  • 2-3 pcs curry leaves chopped
  • chopped coriander as required
  • 1-2 tsp oil
  • water as required for very runny consistency
  • salt to taste


  • Take all ingredients in a large mixing bowl.
  • 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.)
  • Heat a non-stick pan (tava), and then grease it properly with oil.
  • Pour the batter onto a pan starting from the outer edge, moving inwards. (Make sure the pan is heated properly before pouring the batter.)
  • 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.
  • Remove the dosa from the pan after it starts turning reddish in colour.
  • Serve hot with a chutney of your choice.


This post was last modified on July 10, 2019 5:32 am

Mukta Tikekar @mooktah

MumMumTime - Owner, Blogger & Writer.

Recent Posts

20 Easy Homemade Baby Food Recipes for 6 to 12 Month Old Babies

Introducing solids to your baby at 6 months is a milestone not only for babies but for mothers as well.… Read More

3 months ago

Chinese Style Mushroom Chilli Stir Fry, Schezwan Chilli Mushroom Recipe

This Chinese style mushroom chilli stir fry recipe is by my husband Kalpesh. He loves cooking and experimenting with his… Read More

4 months ago

Cold Coffee Recipe, Coffee Shop Style

A low-fat, low-sugar cold coffee recipe to satisfy your taste buds. Try this easy, coffee-shop style Frappe recipe that uses… Read More

9 months ago

Kaju Katri Recipe, Perfect for Festive Celebrations

Kaju katri or kaju katli, recipe with detailed step-by-step video. This popular Indian sweet is ideal for any celebration and… Read More

2 years ago

Honey Glazed Potato Wedges Recipe, Honey Chilli Potato

Potato wedges recipe cooked in little oil, and coated with honey and chili flakes. Something kids and grownups alike will… Read More

2 years ago

How to Make Kesar Pista Kulfi, Using a Matka

Kesar pista kulfi recipe. Indian ice cream set in earthen pots, made without khoya, using easily available ingredients like milk… Read More

2 years ago