Crisp Rawa Dosa/ Plain Dosa made with semolina/ Sooji/ Rawa dosa recipe

Crisp Rawa Dosa recipe is made with 4 main ingredients semolina I.e Rawa or Sooji. Corn flour, and some yogurt, and lots of water. These three are the key ingredients that are used to make perfect Rawa Dosa crisp and easy. These crispy and tasty, thin in texture plain Dosa you may enjoy with sambar, chutneys, or anything that you like.

These are very simple to make. Please follow step by step method to get the exact texture of this crisp plain Dosa. You are going to love these I am pretty sure:)

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Total cook time ~

• Time to prepare the batter for Rawa Dosa ~ 5 minutes
• Wait time ~ 30 to 40 minutes
• Frying time ~ 10 to 15 minutes each Dosa

Short summary to prepare Crisp Rawa Dosa Plain

To start with the recipe we need to prepare the batter or say a thin more of a liquid form mixture to prepare these Rawa dosas. Into a bowl take 1 cup of semolina, 1/2 a cup of yellow corn flour 🌽 , 1/2 a teaspoon of Shahi jeera, 1/2 teaspoon of salt 🧂, and give these dry ingredients a mix. Next, add 2 tablespoons of yogurt into it and mix. Add 3 cups of water gradually and continue mixing and avoid forming any lumps into it. The mixture looks runny at this point. Cover and keep this for 30 or more minutes. You may also refrigerate overnight if using later.

After 30 to 40 minutes uncover and give it a mix before preparing Dosa. If at this point you feel the mixture looks too thick then go ahead and add a little bit more water to make it runny flowing liquid batter.

Drizzle 1 tablespoon of ghee all around the non-stick frying pan 🍳 and heat. Sprinkle some mustard seeds all around the pan as well and let these splutter, and then pour in the liquid Rawa Dosa batter all over the pan using a large spoon or spatula. Let it cook in low to medium flame initially and later continue cooking this until turns crisp at the lowest flame to avoid burning. This process takes a little bit of time but the results are amazing. These come out so thin and crisp that I am so pleased to find this when I first tried it. And also it tastes perfect 🤩 with any type of chutney’s I must say 🙂

Points to remember ~

1. To prepare thin and crisp Rawa dosa the batter needs to be liquidy and easy flowing consistency
2. While preparing these Rawa dosa’s make sure to cook constantly in low flame  for longer period of time in order to get a crispy ones 🙂 It takes a while to prepare each dosas to cook, but the taste and texture are perfect. 
3. I have used yellow cornstarch for this recipe and they turned out really good but you may try using white ones too 🙂
4. Drizzle some extra ghee on to the softer sides / corners of the dosa while cooking these in low flame until they turns out slightly golden in color and crisp.

Step by step method to prepare Rawa dosa at home along with the images shown below ⬇️

Preparing the batter for the Rawa Dosa

Into a bowl take 1 cup of semolina,

1/2 a cup of yellow corn flour 🌽 ,

Shahi jeera 1/2 a teaspoon

1/2 teaspoon of salt 🧂,

Give these dry ingredients a mix.

Then into it add 2 tablespoons of yogurt and mix.

Gradually add 3 cups of water to it and mix.

Adding water gradually and mixing helps to avoid any lumps to form and the liquid batter looks perfect to use.

The mixture looks runny at this point.

Wait time ~

Cover and keep this for 30 or more minutes. You may also refrigerate overnight if using later the other day.

Drizzle 1 tablespoon of ghee all around the non-stick frying pan 🍳 and heat. Sprinkle some mustard seeds all around the pan as well and let these splutter,

Pour the liquid Rawa Dosa batter into the pan using a large spoon or spatula. Pour a thin layer of batter all around the pan. Let it cook in low to medium flame initially then you need to continue cooking until turns crisp at the lowest flame to avoid burning.

This process takes a little bit of time but the results are amazing. These come out so thin and crisp that I am so pleased to find this when I first tried it. And also it tastes perfect 🤩 with any type of chutneys 🙂

The corners that are not well cooked and crisp needs to be cooked for some more time in low flame until they turn crisp.

At this point drizzle some ghee around the corners especially to the corners that are not crisp enough.

Fold from the center and cook the softer side a little more until turns crisp. Make sure to keep the flame at the lowest.

I am so happy to see the result when I first tried this. I believe you will be happy too. It takes a while to cook in low flame but it turns out perfect if someone is craving some crispy bites of Rawa dosa so easy to prepare at home.

Serve this hot Rawa Dosa with some spicy chutneys and sambar or put a potato stuffing inside to make it a complete meal 🙂 You may even enjoy this as a snack anytime.

Print Recipe Below for the Crisp Plain Rawa Dosa

Nutrition ~

LIST OF INGREDIENTS ADDED TO CALCULATE THE APPROX NUTRITIVE VALUE FOR MAKING RAWA DOSA MADE WITH SEMOLINA ARE CALCULATED BELOW AS AVAILABLE IN THE APP.