Onion Rava Dosa

What is this

Rava means semolina and dosa mean savory crepes and it is one of the most popular South Indian snacks! It's also a restaurant favorite that's loved by all ages. They are thin savory crepes that have a mesh-like pattern. Its key ingredient is rava or semolina and the batter requires no fermentation or grinding.

These Indian crepes are light, have a golden hue, crisp, aromatic, and extremely delicious to taste. This instant dosa recipe is a great alternative to the traditional dosa because of the way it is prepared.

Difference between a dosa and rava dosa

While both are South Indian-style thin crepes, they are still very different. For starters, the traditional dosa is made from a fermented batter while rava dosa is not. Since there is no need to ferment the rava dosa batter, they can be made instantly. Also, the texture and appearance of rava dosa are different. The batter is thin and porous which creates a mesh or net-like pattern when poured over the skillet. This is what makes the rava dosa stand out! One of the popular variations of sada or plain rawa dosa is onion rava dosa. Here, onions are added to the batter. I like to cook and soften it before adding it to the batter. There is also rava masala dosa similar to the regular masala dosa where it's stuffed with potato mixture. I love making both these variations, frequently at home.

Why make this

• Instant dosa recipe
• No fermentation or grinding required
• Can be made in an hour
• Simple recipe with basic ingredients
• It can easily be halved, doubled, or tripled
• A great meal for breakfast, snack, or lunchbox
• Very delicious to taste

Rava/Rawa - It's also known as semolina, or suji/sooji. I like to use a fine variety of rava also known as Bombay Rava for making this dosa. There is no need to roast it first. You can use rava to also make Rava Idli, Wheat Rava Dosa and Rava Ladoo.

Other flours - rice flour (which helps to give them a crispy texture) and all-purpose flour or maida are the two kinds of flours used here.

Yogurt - You can either use full-fat or low-fat yogurt in this recipe. Greek yogurt can also be used. Yogurt or dahi gives the dosa a nice golden brown color. You can also use buttermilk. If doing so, then add additional water accordingly.

Spices and herbs - cilantro, curry leaves, ginger, mustard seeds, cumin seeds, thing or asafoetida, and green chillies bring in a lot of flavors and aroma to the dosa.

Onions - Since this is an onion rava dosa recipe, we need to add onions!

Ghee - cooking this dosa in ghee is very essential to get that authentic flavor. Do not skip this.

Some also like to add chopped cashews, dry coconut pieces, and/or peppercorns to the batter. You can also add some grated veggies to the batter. Apart from the ingredients, another important thing in this rava dosa recipe process is the tava or skillet. Use a well-seasoned cast-iron skillet or a nonstick tawa.

1. In a mixing bowl, add the rawa.
2. Followed by the all-purpose flour.

3. Then add the rice flour.
4. Add half of the chopped cilantro to the bowl.

5. Add yogurt or buttermilk to the bowl.
6. Heat ghee in a pan, then temper mustard seeds and cumin seeds. Once they crackle, add asafoetida, curry leaves, minced green chillies, and ginger paste. Fry for a minute.

7. Add the chopped onions and the remaining cilantro to the pan. Saute till the onions turn translucent. Take the pan off the flame.
8. Transfer this mixture to the bowl.

9. Add 3 cups of water to the bowl. Then let it sit for 30 minutes. Now add salt and 2 more cups of water. Give it a good mix. The batter should be very thin and lump-free.
10. Heat a flat nonstick tawa or skillet. Only when it's very hot, using a ½ cup or ⅓ cup measuring cup or a small bowl, pour the batter. Drizzle oil or ghee around it. Reduce the flame to medium, cover, and cook for a couple of minutes (for me it takes around 7-8 minutes). The edges will begin to leave the pan and it will turn brown. Then flip it carefully. Cook for another minute. Some prefer to not flip and cook the other side because it's almost cooked. Not flipping also ensures a crispier dosa. It's a personal preference. Carefully scrape out the dosa from the pan and transfer it to a plate. Add some grated cheese on top at this point if you like.

Serving suggestions 🍽 

Make as many as you need at the moment and serve them as you go. There are lots of rava dosa lovers out there so you will need to make lots! It's time-consuming. Serve onion rava dosa with the usual condiments like coconut chutney, tomato chutney, sambhar, rasam, and/or my favorite - molagapodi.

To make these Indian crepes more filling, serve them with a side of potato curry like the one I made here or vegetable korma. You can have it for breakfast, lunch, dinner, evening snacks, or just about anytime you are hungry! They can also be packed in lunchboxes. They will not remain crispy, but still taste great! It's best to make them fresh and consume them immediately while they are still hot. If you have them later, they will not be crispy and be a bit soggy.

Top recipe tips 💭

Cooking the onions softens them and doesn't fall out when making the dosa. You can also add them raw. To make plain rava dosa, skip adding them. If the batter is thick, the dosa will not be thin and crispy. Add more water to the batter if required to get the desired thin consistency. Dosa will break if the batter is too runny. Adjust the batter by adding 1-2 tablespoons of flour and semolina. Keep a separate pan for dosa. Ensure the tawa is hot enough before you pour the batter. First dosa is always discarded. So don't fret if you don't get it right on the first try. You will eventually get the hang of it after a couple of tries.

Recipe FAQs 📖