Multigrain Rava Dosa Recipe

When we go to a South Indian eating joint, more of often than not I end up ordering rava dosa. When I looked up some rava dosa recipes on the Internet, they had maida in it. I am not rigid about the food we eat outside but at home I prefer to eat healthy stuff. So I am not too keen on using maida while cooking at home. So I never attempted believing that you can make rava dosa without maida. Then one day my husband, Kalpesh, made this crispy and yummy rava dosa and I was like “wow”. “I haven’t used maida.” he said and I went “Wowwwww!! I want this rava dosa recipe for my blog”.

Rava Dosa Without Maida
Rava Dosa Without Maida

Few days later, he did even better; he added besan and bajra atta too. The dosa was  still intrinsically crispy like a rava dosa and plus had the goodness of pearl millet which we usually don’t have in our diet. “Next time add ragi also.” I added my two cents. But adding ragi made the dosa slightly bitter, which wasn’t to Kalpesh’s taste so omitted it from his recipe. I loved this quick, easy, and healthy,  maida-free rava dosa recipe. Hope you’ll like it too.

Rava Dosa Recipe Video – No Maida

Rava Dosa Recipe - Multigrain

Rava Dosa Recipe with a Twist | Multigrain

Print Recipe
Here’s how to make a perfect rava dosa without maida. This multigrain recipe uses no refined flour but includes some other healthy flours.
Course Main Dish, Snacks
Servings 2 people


  • 1/2 cup rava/sooji semolina
  • 1/4th cup besan chickpea flour
  • 1/4th cup rice flour
  • 1/4th cup bajra flour pearl millet
  • 1 finely chopped green chili
  • 1/2 tbsp cumin seeds jeera
  • 2-3 pcs curry leaves chopped
  • chopped coriander as required
  • 1-2 tsp oil
  • water as required for very runny consistency
  • salt to taste


  • Take all ingredients in a large mixing bowl.
  • Add water to make a very thin batter. (You’ll need approximately one cup water. The consistency of the batter must be very runny to get holes in rava dosa.)
  • Heat a non-stick pan (tava), and then grease it properly with oil.
  • Pour the batter onto a pan starting from the outer edge, moving inwards. (Make sure the pan is heated properly before pouring the batter.)
  • Cook on low heat for 3-4 minutes. If you are using a large pan, keep moving the pan intermittently to ensure the dosa cooks evenly from everywhere.
  • Remove the dosa from the pan after it starts turning reddish in colour.
  • Serve hot with a chutney of your choice.


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