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Onion Rava Dosa
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5 from 2 votes

Onion Rava Dosa Recipe

Crispy ,lacy and delicious dosa made with semolina , rice flour and yogurt instantly.
Course Breakfast
Cuisine Indian, Karnataka, South India, Tamil Nadu
Keyword Bachelor's Cooking, Breakfast_Ideas, Quick & Easy
Prep Time 8 minutes
Cook Time 5 minutes
Resting time 20 minutes
Total Time 30 minutes
Servings 3 people
Calories 183kcal
Author Muktha H S


  • ½ cup Rava / semolina
  • ½ cup Rice flour
  • ¼ cup Refined flour /All purpose flour /Maida
  • 1 no Onion ,medium size, finely chopped
  • 1 no Green Chilli , finely chopped
  • 1 tablespoon Ginger ,grated
  • 1 teaspoon Cumin Seeds
  • ½ tablespoon Black peppercorns
  • 1 teaspoon Salt
  • ¼ teaspoon Sugar , optional
  • 1 sprig Curry leaves , finely chopped
  • 1 tablespoon Coriander leaves ,chopped
  • Oil / Ghee for roasting
  • 2-3 tablespoon Curds
  • 3.5-4 cups Water or as required


  • In a mixing bowl , add rava , rice flour and refined flour.
  • Add in green chillies , ginger , cumin seeds , crushed black peppercorns , curry leaves , coriander leaves ,salt and pinch of sugar.
  • Mix well everything .
  • Add 2-3 tablespoon of curds and 2 cups of water or else you can also add butter milk.
  • Add finely chopped onions, whisk well . Let batter rest for minimum 20 minutes.
  • After resting time , add remaining 1.5 cups of water ,mix well everything from bottom . As rava tends to settle down at bottom , adjust remaining water while pouring dosa in next batches.
  • On a hot non stick tawa/ cast iron griddle and pour a ladle full of batter from outside to inner side, fill in the large holes.
  • Drizzle some oil / ghee on top of dosa and cook on a low- medium heat ,slowly .
  • Once the base looks firm and turns golden brown , remove dosa from corners , fold and serve it straight , accompanied with tomato chutney and coconut chutney.


  • Adding curds or buttermilk is optional , but adding it really enhances the taste.
  • You can even replace 2 tablespoon of Refined Flour with Whole Wheat flour if required.
  • Batter consistency should be watery to get lace structure in Dosa. Rava tends to settle down at bottom so stir batter from bottom in ladle every time before pouring batter on griddle to make dosa.
  •  Be generous in adding Ghee / oil for roasting Dosa , as it makes dosa crispy .
  • Tastes good when served hot.


Calories: 183kcal