Wheat Rava Dosa

Yields: 4 Servings Difficulty: Medium Prep Time: 4 Hr Cook Time: 15 Mins Total Time: 4 Hr 15 Mins
Wheat Rava is one least accepted ingredient in my family. Both the H and LO are not fans of it. There is always a big NO for this healthy ingredient and I rarely stock them up in my pantry. I somehow managed to finish up most of the packet that I bought a long time back, leaving behind a cup or so. I am sure there will be a big red flag if I serve them upma again. I decided to soak them up for a quick dosa for the weekday’s dinner. The soaking time was for 3 – 4 hrs and this is what I ended up for dinner.
The dosa was very flavorful with the addition of ajwain and was soft/yummy too. I have been trying Pongal, upma and kozhukattai these days with wheat Rava and this dosa will be an addition in this list. Do try this dosa and enjoy!


0/9 Ingredients
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    Main Ingredients


0/6 Instructions
  • Wash the wheat rava/ godhumai rava and soak it in water for 4 hours along with the dals. Use water just enough to cover them.
  • After it is soaked, transfer them to a mixer jar. Add green chili, ginger piece, and grind to a smooth consistency. Do not add more water at the beginning. The soaked wheat rava itself will suffix the water content.
  • Transfer the ground batter to a bowl. Now check the consistency of the batter. Let it not be too thick as the idli batter. Make it to a little runny consistency for free-flowing.
  • Add Jeera / Ajwain seeds, chopped onions to it along with required salt to taste.
  • Heat a dosa pan and pour the batter from outwards. Fill in the gaps and drizzle oil.
  • Allow it to cook for about 2 mins and flip over the other side. Cook until its done and transfer to a plate. Serve hot with chutney, sambar of your choice.


  • Wash the wheat rava before your soak. It is easy to clean it prior to soaking. After it is soaked, it becomes difficult to wash and clean.
  • You can use grated carrots, cabbage also for topping this dosa. I used ajwain seeds in this dosa. You can also replace it with jeera. This is used for flavor and digestion.

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