How to make Rawa Dosa - SK Khazana -

Crisp and flavourful these dosas make a delicious breakfast snack

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Semolina (rawa / suji), Rice flour (चावल का आटा)

Cuisine : South Indian

Course : Snacks and Starters

You can also find more Snacks and Starters recipes like Biscoot Ambode Prawn Olivetti Singade ki Tikki Methi Ande Ke Pakode

Rawa Dosa - SK Khazana

Rawa Dosa - SK Khazana Recipe Card


India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture. 
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.

Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Rawa Dosa - SK Khazana Recipe

  • Semolina (rawa / suji) 1 cup

  • Rice flour 1/2 cup

  • Refined flour 1/4 cup

  • Cashewnuts crushed 6

  • Salt to taste

  • Black peppercorns crushed to taste

  • Ginger chopped 1/2 inches

  • Green chillies chopped 2

  • Fresh coriander leaves chopped 2 tablespoons

  • Ghee Gree to shallow fry

  • Green chutney to serve

  • Sambhar teaspoons


Step 1

Mix together semolina, rice flour, refined flour, cashewnuts, salt, crushed black pepper, ginger, green chillies and coriander leaves in a mixing bowl. Add 3 cups water and whisk well to make a thin batter. Set aside for 15 minutes.

Step 2

Heat a non-stick tawa and pour the prepared batter on it in a thin layer, drizzle ghee all around and cook till the underside turns golden and crisp.

Step 3

Fold the dosa and keep on a serving plate. Make more dosas with the remaining batter.

Step 4

Serve hot with a bowl of coconut chutney and a bowl of sambhar.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.