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Home » DOSA RECIPES » Onion rava dosa recipe (With video)

Onion rava dosa recipe (With video)

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onion-rava-dosa-recipe
Onion rava dosa recipe with video – crispy, tasty and lacy rava dosas, that can be made instantly. No soaking, instant version.
I already have a rava dosa post with two different recipes. But wanted to make it as onion rava dosa and with videos. So I thought of blogging this. Did I tell you I love anything and everything made out of rava/ semolina /sooji ? Be it kesari or upma or kichidi I love like anything. I have been brought up eating different upmas for dinner, delicious, hot wonderful tasting upmas mom makes! Especially I love the rava upma she makes.
Check out other posts

  1. Rava dosa soaking method
  2. Dry fruits rava dosa

Rava dosa is one I learnt making only after I started exploring the blogging world and got hooked to the recipe from Prema’s cookbook. It always comes out perfect and gives me a relief if I run out of dinner ideas for Aj. It is instant version which calls for no soaking time…that’s the best part!

He is not very fond of rava dosa, but still he is okay with it when made once in a while, like Vj. Not big fan of rava upma, but thank god he likes rava dosa at least! So here is the way I make onion rava dosa. In restaurants I think – ‘I think’ first they sprinkle the onion on the tawa/ dosa pan first and then pour the batter over it, not sure…but I do this way. Both works for me and turns out good. So it’s your choice.
Check out my Breakfast platter, rava dosa with 5 different side dishes.

onion-rava-dosa

onion-rava-dosa
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4.67 from 3 votes

Onion rava dosa recipe

Onion rava dosa recipe with video - crispy, tasty and lacy rava dosas, that can be made instantly. No soaking, instant version.
Course Breakfast
Cuisine Indian
Prep Time 10 minutes
Cook Time 5 minutes
Servings 3 people

Equipments (Amazon Affiliate links)

  • dosa pan
  • spatula
  • bowl
  • whisk
  • ladle
Cup measurements

Ingredients

  • 1/2 cup Semolina/ rava/ sooji
  • 1/2 cup Rice flour
  • 1/4 cup Maida
  • 1 tbsp Ginger finely chopped
  • 1 Green chillies chopped
  • 2 tsp Whole black pepper
  • 1 tsp Cumin seeds heaped
  • 1 Onion finely chopped
  • 1 tbsp Coriander leaves chopped
  • 1 sprig Curry leaves torn
  • Salt  As needed
  • 1/4 tsp Sugar for browning
  • Oil/ ghee - as needed

Instructions

  • Take all the ingredients except onion in a bowl and mix water with it. Use a whisk for easy mixing.
  • Keep onions aside. The batter should be very thin of running consistency. Then only your dosa will come thin and lacy.
  • Heat a non stick dosa pan preferably. It should be really hot. Drizzle some oil and pour the watery batter, first to form a outer circle and then fill in the centre. Do not overlay. That is don’t pour over and over,just one layer.
  • Immediately top the chopped onions in a sprinkled way. Add a tsp of oil/ ghee over it. Let it cook in medium flame until the dosa browns to a golden colour.
  • It takes some time in medium flame but be patient. If you cook in high flame you may not get the crispy dosa. So cook slowly in medium flame. Do not flip, just fold and serve hot.

Video

Notes

  • There are few important things to keep in mind. The batter should be thin and watery enough. And after one or to dosas, the batter tends to get thick, add water and salt (very little) accordingly. Otherwise may not get the lacy holes in the dosa.
    You can also try soaking the batter for 1/2 hour and then make the dosa, after 1/2 hour, sure the consistency of batter would have thickened, so use water to dilute more.
  • Proportion to easily remember is equal measures of rice flour and sooji and half the measure of maida.
  • Ghee adds a great restaurant touch to the dosa.
  • Even coriander leaves, ginger are important ingredients for the flavour. Needless to say pepper and jeera are main one.
  • No need to flip the dosa, since we cook slowly the dosa , as well as onion gets cooked.
  • Make an serve immediately one by one straight from the stove for great feedbacks from the eater 😉
  • As I said earlier, the onion can be sprinkled before pouring the batter, but sometimes-only sometimes, the dosa gets torn easily if we use more onions. Also the onion gets browned sooner than the dosa.
  • If your dosa is not giving lacy patterns, then add more water. Make sure the tawa is hot when you are pouring.
  • Non stick gives better lacy dosas.

How to make method

    1. Take all the ingredients except onion in a bowl and mix water with it. Use a egg beater for easy mixing. Keep onions aside. The batter should be very thin of running consistency. Then only your dosa will come thin and lacy.How to make step 1
    2. Heat a non stick dosa pan preferably. It should be really hot. Drizzle some oil and pour the watery batter, first to form a outer circle and then fill in the centre. Do not overlay. That is don’t pour over and over,just one layer. immediately top the chopped onions in a sprinkled way. Add a tsp of oil/ ghee over it. Let it cook in medium flame until the dosa browns to a golden colour. It takes some time in medium flame but be patient. If you cook in high flame you may not get the crispy dosa. So cook slowly in medium flame. Do not flip, just fold and serve hot.How to make step 2

Serve hot immediately with sambar and chutney the best combo. Hope the video helps the beginners a bit. I took it with my iPad 🙂 Please bear with the shaky and out-of-subject – times in the video 🙂 Making video myself while making the dosa is sure a challenge 🙂 Next time have to bring Vj for help 😉
rava-dosa-recipe

Here’s the videos of how to make Onion rava dosa :

One more…

Reader Interactions

Comments

  7. lata raja

    whenever I order rava dosa in restaurants i opt for the onion rava dosa. I love the partially cooked flavoursome onions inside it. Perfectly done Raji.

    Reply

  24. Carol

    This is the most beautiful dosa I've ever seen! I love all the different dosa recipes you have. Thanks for all your hard work and generosity!

    Reply

  28. Mahi

    Is it I-Pad 2 or 3? 😉 Video quality is good!

    Nice crisp dosa! I feel the one in the photos is crispier than the one in the video! haahaa! :)))

    Reply

  29. Sanoli Ghosh

    Hi Rajeswari, I am Sanoli from http://sanolisrecipies.blogspot.com
    This onion rava dosa is looking perfect and crispy too. Personally I like rava dosa with onion flavoured. Your video demonstration also nice. Feeling hungry to see this yummy dosa. At your free time, do visit my blog and send your precious comment on my recipes. Thanks a lot for sharing……………..hugs

    Reply

  35. Arch

    Raks, am yet to watch your video. Lacy, crisp dosas 🙂 I am sooji girl too 😛 And yes, they do sprinkle onions, drizzle oil and then add batter. A cook at HSB Mylapore once shared this.

    Reply

  36. Ez Cookbook

    absolutely grt recipe … traditional recipes are always good and tasty….. One tip you can even try placing chopped onion,green chilli first on hot griddle followed by pour the batter and drizzle oil. This method I use to follow at home which tastes great and some hotel style… just thought of sharing with you…
    http://www.ezcookbook.net/
    Ez Cookbook

    Reply

  38. radha

    Very nice. I generally add the onions in the batter. Will try it this way. My proportion is also slightly different. 1 measure of rice flour and 1/2 each of sooji and maida. I will try your version and check the difference.

    Reply

  43. Jingalala

    Raks, we never make rava dosa at home. Jeev like rava dosa that too with extra onions so so much and always orders it first in the restaurants. I should definitely try this and will let know the results. Faintly…..very very faintly I remember my grandma doing this in her kitchen. But i've never tasted it at home.

    Reply

  47. radha

    Wanted to let you know that I tried it and it was great! Will switch to this proportion of ingredients. And I sprinkled the onions first on the tava and then poured the batter on it. Great! Thanks

    Reply

  50. Amrita

    your recipes are really working out well, thanks to you..
    when i tried rava dosa, the dosa was sticking to the pan and not coming out easily and it was getting torn, what could be the reason for it?

    regards
    Amrita

    Reply

  51. RAKS KITCHEN

    Rava dosa usually comes out effortlessly without sticking to the pan. If its is sticking, either too much watery or mainly because of the pan. Are the other dosas coming out good in the same pan?

    Reply

  54. Jeya

    could u please specify water my dosa is so watery but rava sticks under bottom of the vessel, so in pan dosa is lacy send ur water measurement content for this recipes

    Reply

  56. latha sreedhar

    I tried 2 to 3 times with ur same recipe but it does not come crispy. Sticky dosa is my result. Pls specify the water measurement aswell. It would be very helpful for Onion Rava dosa lovers like me. Thanx in Advance.

    Reply

  57. renu

    Raji, I just checked this recipe, an hour back..and the way you presented, tempted me to make this for supper..now am having it and its yumm!! thanks 🙂

    Reply

  58. Radium

    When I made the dosa the first time, it was crisp and within seconds became soggy. I realized that as i cooked in medium to high flame, the base of the dosa got cooked and upon removing from the flame the upper portion which was a lil wet made the dosa soggy in seconds. But this time, I cooked in low flame, rotating the tawa for heating the larger dosa, my dosa came out super crisp and remained so for a much longer time!!! Thanks once again!

    Reply

  59. Radium

    Hi Raki, I have been a frequent silent visitor to your blogs and have tried out a few recipes. I specially want to thank you for your recipe of this onion rava dosa which came out excellent and crisp. I had an unexpected guest at home today. As I am recently married and a new cook( experimenting only with my husband so far and trying out every new dish possible for him), was struggling to figure out what to offer this guest of mine, when i suddenly remembered your above recipe(which i had tried for my husband a couple of days back and found it easy and quick). I made the dosa and served along with a quickly made sambhar and corriander chutney. It tasted excellent and was super crisp. The best part is me being a south indian settled in the north, dosa and idlis are special items for the north indians. And today's rava dosa which was instant and easy, made me feel very proud and content of deciding and serving the right dish 🙂 Thanks a lot!

    Reply

  61. Aishu

    Hi Raks!
    Tried this recipe tonight using the exact same ingredients & proportions and it came out soooo well! Thank you so much! Perfect explanation, lovely photos and a winner recipe 🙂

    Reply

  62. Pria P

    hii, can u let us know the exact quantity of water to be added. I messed up in this part n my dosa was hard first, so i added more water t next time, and it became so watery that i was not able to take t dosa out of t pan 🙁

    Reply

  63. Anonymous

    Mmm..this was so yummy. The simplicity in the procedure and the aesthetics of the visuals pushed me into the kitchen to try this out. MTR's Ravva Dosa mix is out in my home, here onwards. 🙂

    Reply

  71. Kaushalya Bashyam

    Hi raks!!! I made this recipe tonight, it tasted good however was sticking to the pan. It came only when I drizzled ghee before and later on the batter. Please help… it was too tasty and would love to try it again!!!

    Reply

  72. Raks anand

    You should every time drizzle little oil or ghee before making this then only it would come out easily and also wont be dry. You can try using nonsitck pan. If you let the pan get heated so much without oil then too this will happen.

    Reply

  73. Pramod Mahadevan

    Love the recipe. A couple of things that worked better for me – I tried roasted sooji and raw sooji (in the US you get both versions) and I like the roasted one better as it turns out more crispy. Also, I reduce the amount of maida from 1/4 cup to about 1/8 cup. I found that the maida was also making the dosa a little softer at least in the initial couple of dosas.

    Reply

  74. Vinod Krishnan

    I have been using this recipe off and on for a couple of years now and I really like it. My only comment is that the proportions are perfect for 2 hungry people. Everytime I forget and halve the proportions and it would be enough only for 1 person. And only today I realised that the sooji is soft semolina instead of the raw semolina 🙂

    Reply

  75. CL

    Hi raks…im new to indian cooking. Planning to give it a shot tonight. Pls let me know if I can replace maida with atta.. thanks! 🙂

    Reply

  77. poorni poornima

    Hi raji 🙂 I have tried almost all your recipes. Came out well. Yesterday tried your version of aval ladoo. It was excellent. My hubby liked it a lot. Now I have a doubt ! In onion rava dosa, should I have to add rava directly or have to fry it and then add? Previously when I did I just added directly and it gave a raw taste. So just help me with this.

    Reply

  80. Vidhya.N

    I have read through the recipes that you have posted and tried most of them. It comes out so perfect as seen in the pics. It is all because of your sincere dedication in capturing the procedure in depth. When I read through the pages I feel,as though my MOM standing beside me and teaches 🙂 Thank you.

    Reply

  81. harini

    Hi raks atlast i tried ur instant ravadosa confidently.because i was hesitant whether it ll come out well or sodhapify.and didnt want to take risk at the breakfast time.but today i gave it a try and it came out very well.thank u.here after i ll do it frequently.

    Reply

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