"Indulge in Instant Crispy Bliss: Quick and Easy Rava Dosa Recipe"

"Crispy Rava Dosa Recipe - Recreating the Authentic Flavours"

How to make Crispy Rava Dosa in Restaurant Style

    Rava Dosa is a popular South Indian delicacy known for its thin, crispy texture and delightful taste. After enjoying this dish at Anandha Bhavan in Singapore, and it is my regular go-to order at Osman Restaurant in JB, Malaysia, I set out on a mission to replicate the perfect Restaurant-style crispy Rava Dosa at home. This easy, no-fail recipe gives you the perfect golden, lacy dosa—without any soaking or fermentation! After countless trials (and many not-so-crispy dosas later!), I finally cracked the secret to crispy perfection. The key? A thin, watery batter!

    This quick and easy Rava Dosa recipe delivers the same restaurant-style crispiness, all without soaking, grinding, or fermentation. Whether you prefer the classic plain Rava Dosa, Onion Rava Dosa, or a spiced version, this guide will help you nail the perfect dosa every time!

A Brief History of Rava Dosa

    While dosas come in many forms, including quick-fix options like Maida Dosai and Gothumai Dosai, Rava Dosa is believed to have originated as a solution during times of rice scarcity. Some suggest that, much like Rava Idli, which was created by MTR Hotels during the Bengal famine, Rava Dosa emerged as a practical invention when rice was limited. The adaptability and creativity in response to ingredient shortages have often led to the development of unique and flavourful dishes like this one.

    Though the exact origins of authentic Rava Dosa are not well-documented, it is widely believed to have originated in Karnataka, particularly among the Tulu Brahmins of the Mangalore-Udupi region. This crispy dosa variation gained popularity within Karnataka and eventually spread to other South Indian states, where it became an integral part of the regional cuisine. Today, it remains a cherished dish across India.

Crispy Rava Dosa with Spicy Chutney – A South Indian Delight!

Why You’ll Love This Rava Dosa Recipe

• Instant & No Fermentation – Saves time! 
• Crispy, Lacy Texture – Just like in South Indian restaurants. 
• Customizable – Add onions, carrots, green chillies, or spices! 
• Perfect for Breakfast or Dinner – Light yet satisfying.

Rava Dosai Recipe Overview

• Cuisine - South Indian
• Course - Main Course
• Difficulty - Medium
• Serves - 3–4 Persons
• Author - SM   

For more culinary inspiration & a variety of South Indian Dosa Recipes, Click Here!

PRAWN GHEE ROAST

HOW TO COOK MANGALORE STYLE PRAWN GHEE ROAST

PRAWN GHEE ROAST

INGREDIENTS:

To Marinate the Prawns:

For the Masala Paste:

For Prawn Ghee Roast :

For Garnishing:

METHOD :

For the Masala Paste:

• Dry Roast the spices mentioned under For the Masala Paste one by one.
• First dry roast the Dry Red chillies on a low flame until it fluffs up, remove and keep it aside.
• Next, dry roast the Coriander Seeds on a low flame until it turns fragrant.
• Add Fenugreek Seeds and Cumin Seeds and dry roast it on a low flame until the spices splutter.
• Dry roast all the ingredients on a very low flame. Care should be taken not to burn the ingredients.
• Switch off the flame and allow the ingredients to cool.
• Heat 1 Tbspns of Oil in a pan, saute Onions on a medium flame until it turns into light brown in colour.
• Add Garlic cloves and saute it along with onions on a low flame for few minutes.
• Switch off the flame and allow it to cool.
• Combine all the ingredients and grind it into a fine paste and keep it aside.

To Marinate the Prawns:

• Clean, wash & de-vein the Prawns.
• Marinate the Prawns with the ingredients mentioned under 'To marinate.'
• Leave it aside for about 8-10 hours/overnight in the refrigerator.

For Prawn Ghee Roast:

• Heat the remaining Oil and 2 Tbspns of Ghee in a pan.
• Shallow fry the marinated Prawns on a low flame until cooked.
• Remove the Prawns and keep it aside.
• In the same Oil & Ghee, saute the ground paste on a low flame until the raw flavour goes and until oil separates from the masala.
• Add Tamarind paste and give a quick stir.
• Pour in the marinade(if any left) along with a dash of salt and cook for another few minutes on a low flame.
• Add shallow fried Prawns to the Masala and fry on a low flame until the masala is well coated to each Prawn.
• Drizzle the remaining Ghee and roast the Prawns on a very low flame for few more minutes or until you get the desired consistency.
• Switch off the flame and garnish the Prawn Ghee Roast with finely chopped Coriander Leaves.
• Serve Prawn Ghee Roast hot along with a Lemon wedge.
• Prawn Ghee Roast goes well with both Roti & Rice.
  
  

NOTES:

• Big Sized Prawns taste best in the recipe.
• Can prepare the same recipe with Chicken. Cook accordingly.
• Dry roasting the spices brings out the essential oil & makes it aromatic and flavorful. 
• I have sauteed an Onion until brown and ground it along with the Spices & garlic.
• Can substitute Onions with Browned Onion Paste or fried Onions.
• Freshly ground Masala Paste gives an authentic taste to this Mangalorean style Prawn Ghee Roast.
• Cooking the Prawns in ample of Ghee gives the authentic taste to the dish.  The name of the dish suggests so. 
• Cooking the recipe with Oil may not bring out the best of its flavours.
• Shallow frying the marinated Prawns will help to bring out the flavours and also makes the Prawns Juicy & succulent.
• Alternatively, if you add the marinated prawns into the sauteed masala, it tends to ooze out water which will totally alter the taste and texture of this Prawn Ghee Roast.

HOW TO MAKE KEERAI VADAI

INGREDIENTS :

METHOD :

• Wash and Soak the Bengal Gram Dhal for 2 Hours.
• Drain the Bengal Gram Dhal after two hours and grind it along with Dry Chillies, Salt and Asafoetida.
• Grind it into a coarse mixture.
• Add a few teaspoons of water, if needed.
• Clean, wash and drain the Keerai/Spinach in a colander.
• Finely chop the Keerai/Spinach and keep it aside.
• To the ground mixture, add finely chopped Onions, Green Chillies, Ginger and Fennel Seeds.
• Finally, add chopped Keerai/Spinach, Curry Leaves and Coriander Leaves.
• Heat Oil in a pan.
• Take lemon sized Keerai Vadai mix and flatten them with your hands.
• Drop the shaped Keerai Vadai mix into the hot oil and deep fry until it turns into golden brown in colour.
• Drain the Keerai Vadai on paper towels.
• Serve Keerai Vadai hot with Coconut Chutney or any other chutney of your choice.
• Keerai Vadai goes well along with hot-hot Coffee or Tea. 

NOTES :

• Adjust the amount of Spiciness according to your preference.
• Soak the Dhal just for two hours.
• Soaking for a long time will make the Vadai absorb a lot of oil.
• Drain the dhals and grind them into a coarse mixture, to yield crispy texture.
• I have used Siru Keerai in this Keerai Vadai recipe.
• Can also use Arai Keerai, Drumstick Leaves, Amaranth Leaves etc., 

JACKFRUIT AND RICE PAYASAM - PONSA GHARAI

HOW TO COOK JACKFRUIT AND RICE PAYASAM

- PONSA GHARAI

JACKFRUIT AND RICE PAYASAM - PONSA GHARAI

INGREDIENTS :

To Garnish :

METHOD:

• Wash and Soak the Basmati Rice for about 20–30 Minutes.
• Once soaked, drain the rice and allow it to dry on a clean kitchen towel for 20–30 Minutes.
• Dry grind the Rice coarsely in a mixer.  It should not be ground into fine powder.
• Melt Jaggery in 1/2 Cup of Water, strain for any impurities and keep it aside.
• Remove the seeds from the Jackfruit Pods and cut the Jackfruit pods into thin slices. 
• Grind Cardamoms with few teaspoons of Sugar into a fine powder and keep it aside.
• Heat Ghee in a Pan, roast Cashew nuts and sliced Almonds until they turn into golden brown.
• Cook coarsely ground Rice in 1/2 Cup of Water & 1 Cup of Thin Coconut Milk.
• Cook the rice on a low flame, stirring occasionally.
• Make sure the flame is low, and the rice doesn't stick to the bottom and burn.
• Once the rice turns soft, add Jackfruit slices to the cooked rice and cook until the jackfruit turns soft.
• Add the Cardamom powder and give a quick stir.
• Pour in the melted Jaggery to the above and allow it to boil for a few minutes on a very low flame.
• Finally, pour in the Thick Coconut Milk to the Jack Fruit & Rice Payasam and mix well.
• Cook this on a low flame for a few minutes, stirring occasionally.
• Garnish the Jackfruit & Rice Payasam with Cashew Nuts and Almonds roasted in Ghee.
• Serve the Jack Fruit & Rice Payasam hot or cold.

NOTES :

• Can use Basmati Rice/Raw Rice for the recipe.
• Some recipes do not powder the Rice and some recipes use Rice Flour, use as preferred.
• The soaked rice should not be allowed to dry totally. Allow it to dry only for about 20–30 minutes.
• Grind the Rice Coarsely.
• Can substitute Rice with White Rava/Semolina.  Dry roast the Semolina before adding it into the Payasam.
• Can substitute the Coconut Milk with Milk and Jaggery with Sugar/Rock Sugar.
• Adjust the consistency of the Payasam to suit your preference.
• Jackfruit imparts a natural sweetness into the Payasam, adjust the amount of Jaggery/Sugar to suit your sweet tooth.
• Once you add the Coconut Milk, start cooking on a very low flame and stir occasionally, otherwise, it may curdle.
• Make sure the flame is low, and the rice doesn't stick to the bottom and burn, which will spoil the taste of the Payasam.