Rava Onion dosa is a thin crispy dosa made with rava (sooji), rice flour and onion-chilli mixture. This is an instant dosa recipe and requires no soaking, grinding and fermenting process. This Rava Onion dosa is very popular South Indian breakfast recipe which is very tasty and a quick one to prepare.
Rava/sooji is mixed with rice flour and maida to make a thin batter. Add chopped onions, green chilli, ginger, coriander leaves and curry leaves. The batter is very thin and should be of flowing consistency. To get a thin and crisp rava onion dosa, always pour the batter on a hot tawa and cook on medium flame only.
Adding curd or butter milk to the rava batter gives a light sourness to the dosa. You can skip adding curd and can use only water to make the batter. Serve rava onion dosa hot with coconut chutney and sambar of your choice.
Also check our chutney and Sambar Recipes; coconut chutney, red coconut chutney, peanut chutney, allam pachadi (ginger chutney), tomato gojju, mint chutney, tiffin sambar, tomato sambar, ulli sambar (pearl onion sambar), udupi style veg sambar, kerala style sambar.
1 cup rava (sooji/semolina)
1 cup rice flour
½ cup maida/all-purpose flour
¼ cup curd
1 tsp jeera/cumin seeds
1 onion, finely chopped
2-3 green chilli, finely chopped
½ inch ginger, grated or finely chopped
2-3 tbsp coriander leaves, chopped
1 spring curry leaves, roughly chopped
Water, as needed
- In a large bowl, add rava, rice flour and maida. Mix the flour and add jeera, chopped onions, green chillies, ginger, coriander leaves, curry leaves and salt to taste.
- Now add curd and mix everything together. Add water as needed to make a thin and flowing batter. Mix well so that there are no lumps in the batter. Keep the batter aside for 20-30 minutes.
- Stir the batter. Rava will absorb water and hence the batter may become thick after soaking. Add water if required and bring it to a thin flowing consistency.
- Heat a skillet or a nonstick tawa on a medium flame. Smear little oil and spread all over the tawa. Do not use oil if using a nonstick tawa.
- Make sure the tawa is really hot. Take a ladle of batter and pour it on to the hot tawa starting from the edges to the center in a circular motion.
- Fill the gaps if any to cover the tawa with batter. Sprinkle little oil or ghee all over the dosa and cook on a medium flame.
- When the dosa become golden from the edges, flip and cook the other side as well. If you want you can cover the tawa and cook only one side of the dosa.
- Once done, fold the rava onion dosa and transfer it to a serving plate. Repeat the process and prepare dosa with the remaining batter. Make sure you stir the batter each time you prepare the dosa.
- Serve hot Rava Onion Dosa with coconut chutney or sambar of your choice
- The batter has to be really thin if you want a crisp dosa.
- Tawa has to be very hot before pouring the batter, else it sticks to the tawa and will be difficult to come to take it out.
- To check if the tawa is hot enough, sprinkle few drops of water on it. If the droplets evaporate immediately, then it is ready.
- If you are using a non-stick tawa, do not smear oil or water on it.
- Rava Onion Dosa takes longer time to cook. Cook on a medium flame only.
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