onion rava dosa recipe with step by step photos – this is a variation of the popular rava dosa recipe with onions. rava dosa is one of the easiest dosa to make since no grinding and no fermentation is required. few more similar dosa recipes on blog are oats dosa and butter rava dosa recipe.
to make this instant onion rava dosa – just mix all the ingredients and allow the batter to sit for 15 to 20 minutes and then you are ready to make the dosas. when the dosa batter is resting, you prepare the coconut chutney. the ease of this recipe makes it a good option for breakfast or even for brunch.
i have tempered the dosa batter with mustard seeds, cumin seeds and curry leaves. this tempering gives a really nice flavor to the dosa and does not take more than 5 minutes.
to make the batter, you can use water or buttermilk. sometimes i prepare the batter with water and sometimes with buttermilk. both ways the onion rava tastes good. the spices, herbs that go into the dosa give their own taste and flavor….. not to forget the presence of onions too.
this instant onion rava dosa is best served with coconut chutney or sambar.
if you are looking for more dosa varieties then do check:
onion rava dosa recipe
INGREDIENTS FOR onion rava dosa recipe
main ingredients for onion rava dosa
- ½ cup unroasted rava (sooji or semolina)
- ½ cup rice flour
- 2 tablespoon all purpose flour (maida) Or whole wheat flour (atta)
- 1 green chili (hari mirch) - finely chopped
- 1 medium onion (pyaaz) - finely chopped Or about ½ cup of finely chopped onion
- 5 to 6 curry leaves (kadi patta) - chopped
- ½ inch ginger (adrak) - finely chopped (optional)
- water or buttermilk as required - i added 2.25 cups water *check notes on how to make the buttermilk
- 9 to 10 black peppercorns (sabut kali mirch) - crushed
- 1 tablespoon chopped coriander leaves (dhania patta) - optional
- salt as required
for tempering onion rava dosa
- 1 teaspoon oil
- ½ teaspoon mustard seeds (rai)
- 1 teaspoon cumin seeds (jeera)
- oil or ghee as required for roasting the dosa
HOW TO MAKE onion rava dosa recipe
making onion rava dosa batter
- take the rava, rice flour, all purpose flour, green chilies, ginger, onion, coriander leaves, crushed black pepper in a mixing bowl.
- heat 1 tsp oil in a small frying pan. crackle the mustard seeds first. the mustard seeds should pop before you add the cumin seeds.
- then add the cumin and curry leaves. saute for a few seconds till the cumin browns.
- add this tempering mixture along with the oil to the other ingredients in the bowl. add salt.
- pour water or buttermilk and make a thin batter without any lumps.
- the batter should not be thick or of medium consistency. if the rava dosa batter becomes too thin, then add some rice flour to slightly thicken it. keep aside for 15 to 20 minutes.
making onion rava dosa
- heat the tava or non-stick pan. smear a bit oil with a slice of onion or a small piece of fabric or paper napkin.
- with a ladle pour the dosa batter from the edges towards the center.
- sprinkle ¼ or ½ or 1 tsp of oil from the top.
- let the base becomes golden and crisp. flip and cook the other side. when both the sides are cooked, remove the rava dosa from the pan.
- prepare all the dosas this way.
- serve the onion rava dosa hot with coconut chutney or vegetable sambar. onion rava dosa has to be served immediately.
RECIPE TIPS
making onion rava dosa batter
1. mix all the ingredients for the dosa like the rava, rice flour, all purpose flour, onions, green chilies, ginger, crushed black pepper.
2. heat 1 tsp oil in a small frying pan. crackle the mustard seeds first. then add the cumin and curry leaves. saute for a few seconds till the cumin browns.
3. add this tempering mixture along with the oil to the other ingredients. add salt too.
4. pour water or buttermilk and make a thin batter without any lumps. the batter should not be thick or of medium consistency. i added about 2 cups and ¼ cup water to the batter. if the batter becomes too thin, then add some rice flour to slightly thicken it. keep aside the onion rava dosa batter for 15 to 20 minutes.
cooking onion rava dosa
5. heat the tava or non-stick pan. using a small piece of fabric or paper napkin or half of sliced onion which has been dipped in oil… grease the pan.
6. with a ladle pour the dosa batter. start from the edges and…..
7. move towards the center. if there are big gaps, then fill them lightly.
8. sprinkle ½ tsp oil from the top. rava dosa takes a little longer time to cook than regular dosa. the pan has to be really hot before you pour the batter.
9. let the base becomes golden or crisp. flip and cook the other side. usually i cook both the sides. but you can just cook the base and when the top is also cooked, fold the rava dosa and serve immediately. prepare all the rava dosas this way. the rava and the flours settles down at the bottom of the batter. so you have to stir the batter very well every time you make the dosa. in case the batter becomes thick after making a few dosas, then add some water and stir again.
10. serve the onion rava dosa hot with coconut chutney or vegetable sambar.
I tried these recipe today.although I used a non stick pan my dosa were sticking to the pan I was not able to turn the dosa pls help
mamta, while making dosa firstly always use a heavy pan. it can be nonstick or cast iron, but the pan has to be on the heavier side. light weight pans do not work and dosa or pancakes made on such pans will stick. secondly the pan has to be used only for making dosa or for pan frying or shallow frying food. if it is used for dry heat cooking, like making rotis or roasting spices, then also dosas can stick. hope this helps.
Hello Ma’am…
Whenever i plan to cook sumthing new, veg recipes is the site i refer and follow and thankfully everything has turned out perfect …last time i made khasta kachori and it was better then market wali kachori….
I love dosa but can’t make it frequently because of the required preparation time but yesterday i tried this recipe and turned out so good… Thanks a lot…
Welcome Shweta. Glad to know that you refer the website often for preparing new recipes. Thanks for sharing your positive feedback on rava dosa recipe.
Ur recipes are simple and easy to follow… I follow ur website everyday… theres not a single day I have not seen ur website for my cooking.. thanku for making my life in the kitchen so easy….
Love the variety of recipes .. u name it u have it… keep up the good work
Welcome Archana. Thanks for your positive feedback. Glad to know that recipes are helping you.
Thankuu mam for such a yummy recipe… Today i prepared and my family liked it so much…. I measured according to ur given measures and i came out perfect… i always follow ur recipes.. Thankuu very muc mam..:)
Welcome Ruchi. Glad to know this.
Quick receipe, especially when kids are bored of the normal dosas.
Thanks Nithya
I love your recipes and the best part is whatever I try out it comes out well. Thanks somuch. The rava dosa was yummy.
Welcome Purba. Glad to know this.
hi
I tried rava dosa its taste very nice but it break when I made what’s the reason Pls tell me
nidhi, rava needs to cook more and become crisp from base. if its not allowed to cook well, then it will break. another reason could be that the water has become more. so in this case the rava dosa becomes soft and thus breaks.
Yummy recipe! I tried it out twice and my daughter loved it 🙂 thanks for sharing!!
thanks vanessa. nice to know.
I tried rava dosa but it did’nt come out well.it sticked on non stick tava.whats the reason
use only one tawa for preparing dosa. also the non tawa should have a thick bottom, which helps in even distribution of heat. if the tawa is thin, then dosa will stick. so here the dosa sticking is not due to the dosa batter, but the tawa.
Im to glad to tell u that i will try some recipes that make me a good cook in front of my in laws they praise me. I will thank u for this
thanks sudha.
First of all thank you for sharing the recipe. I tied the rava dosa and my family members loved it. Your recipes are explained in Such a detailed manner alo g with snaps that’s really very helpful.
glad to know this jalpa thanks for positive views 🙂
Hi Dassana! Your website is a saviour! I have tried a few of your recipes and each and every one of them turned out superb! ?In regards to this particular recipe, will pre-roasted rava work??
thanks chaitrali. you can prepare with pre roasted rava. but the dosa will taste a bit different.
Hello. plus let me know substitute for rice flour
skip and add the same amount of maida as rice flour.
Great recipe….One of the best recipe sites in India
thanks so much vikas for positive views and this appreciation means a lot to us 🙂
Can be make rava dosa without rice and wheat flour
Can we use only rava????
you can make with only rava too. just that with rava, the dosas will not be very crisp, but will taste good. rice flour adds some crispness to the dosa.
Hi
Thanks for the recipe. I am always at a loss regarding what to make for breakfast and this site has helped me a lot. I use non stick pans in all my cooking and the dosas don’t come as well as the ones prepared on the normal tava (especially the normal fermented rice-and-urad dal dosa). Any tips?
generally i make dosas on iron tawas. at times i also use non stick pans. when using non stick pan, do not spread any oil on it. just directly add the batter and spread it to make a dosa. drizzle some oil from the top. also cook on a low to medium flame. using a wooden/silicon spatula to lift the dosas and not a steel one as it can scratch the non stick coating, which is not good for health. also keep one pan for making dosas and a second one for making chapatis or roasting spices etc.
Thank you for the recipe it came out so well..
welcome and thanks divya 🙂
Really good recipe. This is one site where I don’t have to bother adjusting ingredients according to our taste, the proportions are perfect and all recipes turn out great.
pleased to know this thank you so much kirti 🙂
Came out yummy. Thank you
welcome and thankyou amrutha 🙂
Made this for breakfast today came out sooo yummyy !!
Major fan of vegrecipes ?
can i make this batter overnight and use it in morning as i wont get time to leave the batter for 15 mins
yes you can. but keep in fridge as outside the batter will ferment and get sour. do add some water while making as the rava absorbs water and the batter becomes thick.
Very tasty.. step by step photos u upload are very helpful.. it just makes a lot more easier to prepare.. many website post many recipes, but ur recipe is the first i follow n it comes out very well.. thank u for providing us best recipes.
pleased to know this sushma 🙂 thankyou so much for your kind and positive words and you are welcome.
thanks for the tasty tasty recipes…. I tired a lot of ur recipes and all are come sooo yummmyyyy….
What r d proportions
prerana, main ingredients:
1/2 cup unroasted rava/sooji/semolina)
1/2 cup rice flour
2 tbsp all purpose flour/maida or whole wheat flour/atta
1 green chili/hari mirch, finely chopped
1 medium onion/pyaaz, finely chopped – about 1/2 cup of finely chopped onion
5 to 6 curry leaves/kadi patta, chopped
1/2 inch ginger/adrak, finely chopped (optional)
water or buttermilk as required – i added 2 and 1/4 cups water *check notes on how to make the buttermilk
9 to 10 black peppercorns – crushed
1 tbsp chopped coriander leaves (optional)
salt as required
!for tempering
1 tsp oil
1/2 tsp mustard seeds
1 tsp cumin seeds
oil or ghee as required for roasting the dosa
Excellent work with pictures
thankyou so much shalu 🙂