Rava Dosa is a delicacy for kids and you can relish it for it is crisp and crunchy with a distinct flavour and taste and different from the normal  dosa (rice)  we regularly make at home.

Rava Dosa
Rava Dosa

Cooking Time: 45  mts

Servings: 3


1. Rava ( Semolina ) : 1 Cup or 150 Grams
2. Refined flour ( maida ) 1 Cup or 100 Grams
3. Rice flour : 0.5 Cup or 50 Grams
4. Curd (preferably sour) : 0.25 Cup or 50 Ml
5. Water : 2.5 Cup or 500 Ml
6. Salt : 0.5  Teaspoon
7. Oil : 0.5 Cup
8. Mustard : 1  Teaspoon
9. Pepper : 1 Teaspoon
10. Cumin (Jeera ) : 1 Teaspoon
11. Ginger : 1″ piece
12. G. Chili : 1
13. Coriander and Curry leaves: 1 sprig each


Chop green chili, ginger and coriander, curry leaves. Take a teaspoon of oil in a skillet and saute the mustard, ginger, g. chili, pepper, cumin and curry leaves. Now mix all the ingredients; Rava, maida and rice flour with curd, water, salt and fried items to ferment for 30 mins. The batter should be thinner than the normal dosa batter. Heat the non stick dosa pan or tava and pour a big ladle full of  batter in the middle and spead it to all sides to make it a round dosa.  Use the oil generously over the dosa and it should be well cooked on both sides to become crisp and thin to a golden color.

Rava Dosa 2

Tips:  Try to use a non stick dosa pan for making this. There is no need to fry the rava or maida.



Vivika is a sweet breakfast item prepared and liked mostly by people living in the extreme south of South India.


Vivika is a sweet breakfast item prepared and liked mostly by people living in the extreme south of South India. It is somewhat  similar to the regular “Idli/Idly”  in appearance and making.  The main ingredient is rice. It does not need any side dish as accompaniment and can be eaten separately as a snack also.

Cooking Time: 1 hr ( over 2 days)

Servings: 2


1. Raw Rice flour (wet) : 2 Cups or 200 Grams
2. Water : 1 Cup or 200 ml
3. Dry Yeast : 0.5 Teaspoon
4. Salt : 0.25 Teaspoon
5. Sugar : 0.25 Cup or 50 Grams
6. Soda bi-carb (cooking soda)  : a pinch
7. Banana : 1 ( small one)
8. Cashew and Raisins : 10 no each
9. Coconut Gratings: 1 Tablespoon


Take a tablespoon of warm water in a cup and disperse  the yeast in it and keep aside. Measure 2 Cups of wet rice flour and sieve. Take nearly 1/4 cup of the  remaining coarse rice flour (after sieving),  in a vessel along with one cup water and  boil it over sim, stirring it well for 5 mins.  Allow this rice gruel  to cool. When it becomes cold, add the rice flour (sieved) along with the yeast water. Mix well and keep it overnight for fermentation.

Next day add salt, sugar and soda bi-carb to the batter and mix thoroughly and keep it aside for an hour. Just before making the Vivika, add the mashed banana, cashew, raisins and the coconut gratings to the batter. Pour the batter in the “Idli/Idly” mold and steam for nearly 10 mins over moderate flame. This batter should be similar to the regular “Idli” batter.



1. To make 2 cups of rice flour, soak nearly 11/2 Cups of good quality raw rice for an hour in water.  Drain water completely before using the blender to make fine rice flour.

2. Dry yeast can be replaced with fresh toddy and banana with cashew fruit.

3. You will get approximately 10 Vivikas for the above mentioned quantity.

4. If you are using an Idly cooker for steaming, do not use the weight to block the steam vent.