Rava Dosa Recipe - Multigrain
Print Recipe
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.