Rawa Dosai

It is an instant and quick dish made with Rawa, Rice Flour, All purpose flour / wheat flour and some spices. Served with chutney/sambar for breakfast or dinner.

Rawa Dosai

Recipe by S Kamala
0.0 from 0 votes
Course: BreakfastCuisine: IndianDifficulty: Easy


Dosai approx
Prep time


Cooking time



It is an instant and quick dish made with Rawa, Rice Flour, All purpose flour / wheat flour and some spices. Served with chutney/sambar for breakfast or dinner.


  • Rawa (Fine) – 1 cup

  • Rice flour – 3/4 cup

  • Q Maida (all purpose flour) – 3/4 cup

  • Black pepper – 1 teaspoon

  • Jeeragam (Cumin) – 1 teaspoon

  • Green Chillies – 2 to 3

  • Fresh ginger – a small piece

  • Curry leaves – few

  • Tiny Coconut pieces – 1 tablespoon (Optional)

  • Salt – 1 teaspoon or as per taste

  • Oil – as required


  • Mix rawa, rice flour, and maida along with salt. Add water and make a thick batter. Leave it for 30 minutes to one hour.
  • Then add enough water to the rawa batter and make it a thin batter.
  • Chop green chillies, fresh ginger and curry leaves finely.
  • Add chopped chillies, ginger, whole pepper, jeera, coconut pieces, curry leaves to the batter and mix well.
  • Heat a tawa. Wipe it with oil. Pour one big ladle of batter starting from the edge of the tawa and finish it in the center. Do not spread it. The batter will spread by itself. Do not try to cover up the holes with the spoon. Leave it like that. Pour a teaspoon of oil around the corners of the dosa. After it cooked one side, flip it over and cook other side also. Remove it.
  • Serve with desired chutney/sambar.


  • You can add one big onion chopped finely to the batter, to get Onion Rawa Dosa.
  • Instead of Maida (all purpose flour), wheat flour can also be used.
  • Cashewnut pieces can also be added to the batter.
  • You can also cook this dosa one side only without flipping it over. In that case allow some more seconds to cook it crisp.Green.
  • Half teaspoon sugar can be added to the batter. It will give nice brown colour to the dosai.


  1. aunty, when i try to prepare rawa dosa taste is very nice, but it always breaks (Kindi vardhu)… I don’t Know what mistake i’m making. Please help.

  2. Hi,

    Is there a particular Rawa to be used? Is yes please mention.


    Ps: ur recipes are awesome 🙂

    • Thank you Deepthi for your kind words. You can use any type of rawa. However, the fine rawa also known as Bombay rawa soak quickly and better to use.

  3. Gayathri Venkat

    Kamala madam…. your recipes are wonderful and different. What ever I have tried so far has come out well.

  4. Arul Nambi

    Wonderful recipes. I am trying out many items, everything coming our well. Thank you very much.

  5. Ranjini Prabhakar

    Dear Kamala,
    This is one of my son in law’s favorate breakfast dishes, thanks to you Kamala.Keep posting those great recipes of yours.

  6. Hello mam,
    i am new to your website. You have given gifts to us. Keep on giving. Now i am making my son and husband surprised and happy everyday by cooking different recipes. All because of you mam. Thank you. Please tag biriyani recipes also.

  7. Thank you so much for your lovely recipes. Can we make this dosa without Maida? If so what changes to be made in proportion of other ingredients?

  8. Thank you for the great effort. Every recipe that I have tried is perfect. When I am confused about what to make I visit your page and get great ideas.

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