Onion Rava Dosa

Rava Dosa is a very popular variant of South Indian dosa. You will find Rava Sada Dosa, Rava masala dosa, Onion Rava dosa, Onion rava masala dosa, Mysore rava dosa or Mysore rava masala dosa in restaurants..

This dosa is very crispy and looks like a net. This makes us think that making this dosa at home would be very difficult. But believe me, it is super easy! It will come out very well, just like in restaurants. On top of that, it will be homemade and hygienic.

The main ingredients for making this dosa are semolina (rava/sooji), rice flour and maida (all purpose flour). You can keep the dosa plain or add flavors such as ginger, green chili, coriander, curry leaves, cumin seeds and asafoetida. The secret for making a crisp and thin rava dosa lies in making its batter. The batter should be as thin as buttermilk. Make the batter and let it rest for 30 minutes. Unlike rice dosa there is no fermentation required to make the batter hence this recipe is instant and handy. For making the batter with 1 cup semolina, 1/2 cup rice flour, and 1/4 cup maida you will require approximately 5 cups of water or a little more.

The other thing to take care of is pouring the batter into the pan. The pan on which the dosa is made has to be heated properly. Grease and wipe the pan and then stir the batter. The batter is thin and hence the flour would settle at the bottom of the pan. Start pouring the batter with a flat spoon. (Do not use a ladle or small bowl). Start pouring batter from the edges of the pan first and then come to the middle of the pan. The heated pan will help to create the net while pouring the thin batter into it. Pour the batter into the big gaps created in the net. This will prevent dosa from breaking while flipping.  The thin batter will also make the dosa crispy. Apply ghee or oil around the sides and middle of the dosa. The ghee will give nice taste and aroma to the dosa. Apply a generous amount of ghee or oil to make the dosa crispy. Cook the dosa on medium heat. It will take around 7-8 minutes to cook the dosa after pouring the batter on one side. The batter has a lot of water and it will take some time to burn that water, so there is no need to worry that dosa will burn. Once golden spots are visible start lifting the dosa from the edges of the pan with a flat spatula. Flip and cook for 2-3 minute, fold and serve hot.

This recipe shows the process of both rava sada dosa and onion rava dosa.

To make rava masala dosa, make rava sada dosa as above and then put masala (spiced potato, peas and onion mixture) on the dosa and fold it and serve.

To make onion rava dosa, sprinkle chopped onions on the heated pan and pour the batter and cook as above.  Sprinkling onions directly over the heated pan releases a wonderful aroma of onions getting caramelized. I love making onion rava dosa this way.

Many people prefer to add chopped onions while making the batter.

This way you can make rava dosa and different variations such as masala dosa by adding masala and  Mysore rava dosa by spreading chutney.

Do try this super easy dosa and you will never want to have them in the restaurants!

Onion Rava Dosa
5 from 4 votes
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Onion Rava Dosa

Onion Rava Dosa is a popular variety of South Indian dosa with semolina (rava) as the key ingredient in addition to rice flour and all-purpose flour. The batter is made thin like buttermilk and there is no need for fermentation like the normal rice dosa. It is instant and can be made quickly on demand.
Course Breakfast, Main Dish
Cuisine Indian, south Indian
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 9 Dosa
Calories 263 kcal

Ingredients

  • 1 cup semolina sooji
  • 1/2 cup rice flour
  • 1/4 cup maida all purpose flour
  • 1 tbsp ginger grated
  • 2 tbsp coriander washed and finely chopped
  • 2 green chilies washed and finely chopped
  • 1 tsp curry leaves washed and finely chopped
  • 1 tsp cumin seeds
  • 1 tbsp yogurt
  • 1/4 tsp asafoetida
  • 5 cup water
  • 20 tsp ghee
  • 1 tsp oil for greasing
  • 2 onion finely chopped
  • chutney for serving
  • sambhar for serving
  • salt as per taste

Instructions

  1. In a big mixing bowl add semolina, rice flour and maida. Mix them well.
    Onion Rava Dosa
  2. Add grated ginger, chopped coriander, chopped green chilies, chopped curry leaves, cumin seeds, yogurt, asafoetida and salt as per taste.
    Onion Rava Dosa
  3. Add five cups of water. Mix well so that no lumps are formed.
    Onion Rava Dosa
  4. The batter should be thin and should have buttermilk like consistency. Add more water if required. Let the batter rest for 30 minutes.
    Onion Rava Dosa
  5. Heat a non-stick flat pan. Apply oil over it.
    Onion Rava Dosa
  6. Wipe the pan with a kitchen towel or napkin. (I alternatively wipe pan with oil and water mixture- 1tsp oil in a bowl of water, soak the kitchen towel into the mixture, squeeze it well and then wipe the pan. This way it helps to grease the pan and brings down the heat of the pan).
    Onion Rava Dosa
  7. Mix the batter well and start pouring it from the edge of the pan with a help of a flat spoon. Start pouring the batter from the edge and then come in between. Keep on stirring the batter in between. (The batter is very thin and hence the flour will settle down at the bottom. Hence keep on stirring to get the even batter while pouring on a pan)
    Onion Rava Dosa
  8. Pour the batter in the big gaps and fill it.
    Onion Rava Dosa
  9. Apply 2 tsp ghee (you can also use oil) on sides and middle of the dosa. Let the dosa cook on medium heat. It will take about 7-8 minutes to cook it on one side.
    Onion Rava Dosa
  10. Start lifting the dosa from edges with a flat spatula.
    Onion Rava Dosa
  11. Flip the dosa and let it cook on the other side for 2-3 minutes.
    Rava Sada Dosa
  12. Flip the dosa again and start folding from both the edge as shown.
    Onion Rava Dosa
  13. Fold the dosa this way and press it.
    Onion Rava Dosa
  14. Flip the dosa and the Rava Sada Dosa is ready to serve. Serve this crispy dosa hot with chutney and sambhar.
    Rava Sada Dosa
  15. For making onion rava dosa, wipe the heated pan and sprinkle chopped onions over it. The aroma released from the onion is tempting.
    Onion Rava Dosa
  16. Now stir the batter and start pouring it from edges with a flat spoon as done earlier. Start pouring the batter from the edge and then come in between. Keep on stirring the batter in between. (The batter is very thin and hence the flour will settle down at the bottom. Hence keep on stirring to get the even batter while pouring on a pan). Fill the gaps with the batter as done for the rava sada dosa.
    Onion Rava Dosa
  17. Apply 2 tsp ghee (you can also use oil) on sides and middle of the dosa. Let the dosa cook on medium heat. It will take about 7-8 minutes to cook it on one side.
    Onion Rava Dosa
  18. Start lifting the dosa from edges with a flat spatula.
    Onion Rava Dosa
  19. Flip the dosa and let it cook on the other side for 2-3 minutes.
    Onion Rava Dosa
  20. Flip the dosa again and start folding from both the edge as shown.
    Onion Rava Dosa
  21. Flip the folded dosa and it is ready to serve.
    Onion Rava Dosa
  22. Serve the onion rava dosa hot with sambhar and chutney.
    Onion Rava Dosa

4 thoughts on “Onion Rava Dosa

  • March 15, 2018 at 11:29 am
    Permalink

    I tried this recipe and my rava dosa were just like the ones served in Udupi restaurants!! Awesome recipe and it’s very quick and simple too !! Keep sharing more please 😘😘

    Reply
    • March 16, 2018 at 10:32 am
      Permalink

      Hi Jalpa,
      Thank you for trying the recipe. I am happy you liked it. Thanks dear for the encouragement. I will be sharing more and more recipes.
      Regards
      Swapna

      Reply
  • May 21, 2018 at 3:24 am
    Permalink

    The video is so easy to follow. The dosa looks perfect and crispy!!

    Reply
  • May 21, 2018 at 3:26 am
    Permalink

    very perfect and crispy dosa.

    Reply

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