hotel style onion rava dosa

Hotel style 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 the blog are Oats dosa and Butter rava dosa.

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.

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onion rava dosa recipe, onion rava dosa

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 dosa is best served with coconut chutney or sambar.

How to make hotel style onion rava dosa

1. Mix all the ingredients for the dosa like the rava, rice flour, all-purpose flour, onions, green chilies, ginger, crushed black pepper.

mix onion rava dosa ingredients

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.

frying cumin mustard for making rava dosa

3. Add this tempering mixture along with the oil to the other ingredients. Add salt too.

add tempering to rava dosa batter

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 dosa batter for 15 to 20 minutes.

onion rava dosa batter

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.

heat tava for making onion rava dosa recipe

6. with a ladle pour the dosa batter. Start from the edges and…..

spread onion rava dosa batter on tava

7. Move towards the center. If there are big gaps, then fill them lightly.

spreading onion rava dosa batter on tava

8. Sprinkle ½ tsp oil from the top. This dosa takes a little longer time to cook than the regular dosa. The pan has to be really hot before you pour the batter.

sprinkle oil on onion rava dosa batter

9. Let the base becomes golden or crisp. Flip and cook the other side. Usually, I cook both sides. But you can just cook the base and when the top is also cooked, fold the dosa and serve immediately. Prepare all the dosas this way. The rava and the flours settle 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.

cooking onion rava dosa recipe

10. Serve the hotel style onion rava dosa hot with coconut chutney or vegetable sambar.

onion rava dosa

More Dosa varieties

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Hotel Style Onion Rava Dosa

4.89 from 43 votes
Easy lacy dosa made with semolina, rice flour, onions and all purpose flour. A quick breakfast option.
onion rava dosa recipe
Author:Dassana Amit
Prep Time:25 mins
Cook Time:20 mins
Total Time:45 mins
Course:breakfasts
Cuisine:south indian
Servings (change the number to scale):6 dosa
(1 CUP = 250 ML)

Ingredients 

main ingredients

  • ½ cup unroasted rava (sooji or semolina)
  • ½ cup rice flour
  • 2 tablespoon all purpose flour or whole wheat flour
  • 1 green chili - finely chopped
  • 1 medium onion - finely chopped or about ½ cup of finely chopped onion
  • 5 to 6 curry leaves - chopped
  • ½ inch ginger - 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 - crushed
  • 1 tablespoon chopped coriander leaves (cilantro leaves) - optional
  • salt as required

for tempering

  • 1 teaspoon oil
  • ½ teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • oil or ghee as required for roasting the dosa

Instructions

making 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 dosa batter becomes too thin, then add some rice flour to slightly thicken it. Keep aside for 15 to 20 minutes.

cooking 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 dosa from the pan. 
  • Prepare all the dosas this way.
  • Serve the hotel style onion rava dosa hot with coconut chutney or vegetable sambar. This dosa has to be served immediately.

Notes

*to make the buttermilk - dissolve 3 to 4 tbsp of yogurt in 2 cups of water. Whip the buttermilk very well before you add it to the other ingredients.

Nutrition Info (approximate values)

Nutrition Facts
Hotel Style Onion Rava Dosa
Amount Per Serving
Calories 181 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 44mg2%
Potassium 64mg2%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 30IU1%
Vitamin C 18.9mg23%
Calcium 113mg11%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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175 comments/reviews

  1. 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.

  2. Thank you for the recipe it came out so well..5 stars

    • welcome and thanks divya 🙂

  3. 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.5 stars

    • pleased to know this thank you so much kirti 🙂

  4. Came out yummy. Thank you4 stars

    • welcome and thankyou amrutha 🙂

  5. Made this for breakfast today came out sooo yummyy !!
    Major fan of vegrecipes ?

  6. 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.

  7. 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.5 stars

    • pleased to know this sushma 🙂 thankyou so much for your kind and positive words and you are welcome.

  8. thanks for the tasty tasty recipes…. I tired a lot of ur recipes and all are come sooo yummmyyyy….

  9. 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

  10. Excellent work with pictures

    • thankyou so much shalu 🙂

  11. Followed the recipe and made it over the weekend. It was excellent. Loved it. Thank you for sharing this. Your easy explanation makes it so easy to cook. Again Thank you. Will be following you.

    • welcome jen and thanks for sharing your feedback.

  12. Thk u so much. Very easy and yummy recipes. Thx a lot dassana5 stars

    • welcome ayesha 🙂

  13. You are superb amit. Made it first time for my little one . It turned out too good. My toddler loved it. Thanks alot. I always refer to ur website for making dishes.5 stars

    • pleased to know this pooja thankyou for your kind words. you welcome always and thankyou again for referring friend’s to our blog now we know where the traffic comes from!

  14. Hi…I tried this recipe but my dosa got stuck to the tawa and did not come out. It has been very bad experience for me. Can you suggest why it happened so.

    • the tawa has to be seasoned very well for making dosa. always keep one tawa for making dosas and another one for making rotis. if the same tawa day after day is used for making dosa, then they do not get stuck. for seasoning, you can heat the tawa, spread some oil. keep the tawa with the oil for 1 to 2 days. before making the dosas, heat the tawa and wipe the oil. now add a new spread of oil. then make dosas.

      • Thank you Ma’am. Will try the way you explained.

        • welcome pallavi.

  15. Hi… Had prepared today for breakfast… Came out to be very nice… Thank u

    • thankyou roopa 🙂

  16. Thanks for the recipe.
    I m loving it…..

    • thankyou parvez and you are welcome 🙂

  17. Thanks for the recipe..tried it today and came out really well.. truly hotel style.5 stars

    • welcome prita and thankyou 🙂

  18. Awesome dosa recipe simple to learn. Thanks team for making cooking easy and loving.

    • glad to know this prashant and you are welcome 🙂

  19. Dear Dassana,
    This website is awesome!! Your simplistic writing and clear pictures give me a fair idea to say when ingredients are cooked and not burned. I have learned to make breakfasts, chutneys to biryani from your website. Thanks a lot!!

    • we are quite pleased to know this priti 🙂 glad our food blog could help you. thankyou so much and you are welcome.

  20. Hi dassana..
    First of all I’m a huge fan of yours. Being newly married and still an amateur cook I always turn to your blog for new recipes to try.. And they are always a hit with the family.
    For making rava dosa can I skip rice flour altogether ? Would it compromise on the taste or texture ?
    Please reply soon

    • thanks sneha. rice flour is required and it does help in making the dosa crisp. i would not suggest using any other ingredient instead of rice flour.

  21. Dear Dassana,the rava dosa is very tasty and all of us like it very much.5 stars

    • welcome subbalakshmi glad your folks liked the rava dosa 🙂 and thankyou for sharing your views.

  22. Hi Amit, first I just want to thank you because you make me very good cook. Then I want to congratulate you because you are superb and awesome chef. You make all the cooking so easy and interesting by the way you describe them with your easy description and fantastic pictures. Keep going..

    • hey bakul firstly thankyou so much for your kind and positive words. secondly its a great feeling to know you liked the stepwise recipe details 🙂

  23. Awesome recipe… Tried it for dinner.. came out very well… Thanks a lot for the wonderful recipe..5 stars

    • pleased to know this suman 🙂 you are welcome.

  24. Mam, can be please tell me which rava I have to add to make these onion rava dosas ??

    • its fine rava or sooji.

      • Hi! Can idli rava be used for this?5 stars

        • aishwarya, no you cannot use idli rava.

  25. Thank you mam for sharing such easy dosa recipe..i had nvr thought dat making dosa would be so easy nd without investing a lot of time..my parents jst loved it…i lyk all of ur recipes..plzz keep posting such awsme recipes..5 stars

    • welcome shivani. thanks for your positive feedback.

  26. Neer dosa recipy is very tasty.

    • thanks venkatesh

  27. Can v use idli rawa as well for this or only suji rawa must b used?

    • only suji rawa.

  28. maa’m ur recipe waz awsome
    my daighter ..as she is too much choosy….loved rawa dosa…widout any burden…i can make it instantly

    • thanks nishuu for sharing positive feedback. glad to know this.

  29. madam, i tried almost all the recipes of urs. It came out nicey. I want recipe of pasta . and how to make white sauce. Plz help me.Tank u

    • welcome jayasri. glad to know this. there are many pasta recipes in the blog. please search using google search button. for white sauce check this mac and cheese recipe post. just don’t add the cheese towards the end – https://www.vegrecipesofindia.com/macaroni-and-cheese-recipe/

  30. Thanks dassana for this yummy and healthy recipe and for all recipes of your blog .i m tried many of them.all the recipes came out very tasty.thanks a ton for this.

    • welcome sakshi. thanks for sharing positive review on recipes.

  31. Awesome taste … Great recepie5 stars

    • thanks mukta

  32. Its nice

  33. I tried this rava dosa and it’s awesome. my hubby loved it. Thanks…..5 stars

    • welcome jigna

  34. Hi,
    I tried the recipe and it came out well. I used a non stick pan. But one concern was as I poured the batter on the edges, it came flowing to the centre. I was able to soft small sized heavy dosas but not crisp bigger and tinner ones. I also tried different consistencies of the batter. But no use. Pl help.

    • if use a flat pan, then this issue won’t be there. since the pan was a concave one, thats the reason this issue happened.

  35. Everytime I make Rava Dosa, it just sticks to the pan. Can you please help me with that problem? 🙁

    • kinnari, because your pan is not seasoned. apply some oil to the pan and keep it before you use it again.