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
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 recipe
Equipments (Amazon Affiliate links)
- dosa pan
- spatula
- bowl
- whisk
- ladle
Ingredients
- ½ cup Semolina/ rava/ sooji
- ½ cup Rice flour
- ¼ cup Maida
- 1 tablespoon Ginger finely chopped
- 1 Green chillies chopped
- 2 teaspoon Whole black pepper
- 1 teaspoon Cumin seeds heaped
- 1 Onion finely chopped
- 1 tablespoon Coriander leaves chopped
- 1 sprig Curry leaves torn
- Salt As needed
- ¼ teaspoon 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 teaspoon 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 ½ hour and then make the dosa, after ½ 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
-
- 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.
- 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 teaspoon 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.
- 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.
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 😉
Here’s the videos of how to make Onion rava dosa :
One more…
Wow perfect crispy rava dosa…looks very tempting. Now feel like grabbing it from the screen 🙂
Can u send me a parcel of one 🙂
simply superb !!! Crispy !!!
a must try recipe… easy to remember to!!! sure gonna try .. thanks raji for sharing 🙂
Absolutely tempting, recently i bought a new non stick tawa. My first attempt is rava dosa only.
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.
The rava dosa looks so tempting. Loved the lacy texture 🙂
A perfect crispy dosa…..looks perfect
Great shots too
Nice crispy rava dosa. Looks tempting.
I love this and looks fab …I wish I can have it now
perfect onion rava…looks so crisp n yumm!! nice videa…i too pour the batter same way 🙂
Spicy Treats
In the video you have made it look so easy. Delicious dosa.
Delicious dosa 🙂 looks so perfect 🙂
Nice post. its been a long time i made it.. love the lacy looks 🙂
dosa looks wonderful
video is great for beginners. dosa looks perfect and crispy.
looks perfect raji and nice video too. expecting videos with your voice 🙂
Hi Rajeswari ,
I'm Punitha from
http://www.southindiafoodrecipes.blogspot.in
This onion rava looks very crispy.
Video demo is perfect.
Raks you Rocks:) Take care….
Hi Raks ,
At your free time do visit my blog and
Keep in touch. Thank you Rajeswari….
Great recipe:-) nice video presentation..
Perfect Rava Dosa Raks,love the video with natural background score too!Kudos to you!!
Looks perfect. I love onion rava too Nice video of the rava dose. Good job.
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!
looks very crispy n perfect…..Nice video recipe!!
wow…super perfect dosha………..
looks yummy…thanks for your comments on my space…following you now..be my friend at http://megdeliciousadventures.blogspot.in/
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! :)))
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
Thank you so much for the recipe Raji! And thank you for the video. Can't wait to try this.
Nicely done !! Looks so good and makes me hungry again. We had this last night
truly tempting..excellent presentation ..keep rocking dear
Tasty Appetite
Crispy n delicious looking dosa,nicely done…
Perfect Dosa.. and my fav one.. way too tempting Raji…
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.
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
Ah..perfect crispy dosa..Video demo is very helpful again
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.
Super crispy and yummy rava dosa, loving that video thanks for sharing.
Lovely and crispy dosa..
Lovely Dosa, done to perfection. Excellent video.
Crispy, crunchy goodness. A true comfort food. My grandmother would add some coconut milk too.
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.
So perfectly done, very professional..
Nice video and u done so perfectly…….
Hi Raks, ,
I have a little something for you at my blog, hope you like it. Check it out.
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
My fav. one which I make weekly once. The pictures are tempting and superb. Nice video.
Awesome Raks!!!! Very tempting too!!!!
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
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?
We tried this. This Dosa is really tasty. Thanks
We tried this. This Dosa is really tasty. Thanks
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
I will try to update when I try next time. If its too watery, try adding a tblsp of rava, maida and some rice flour?
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.
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 🙂
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!
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!
Could you pls add the exact qty of water to be added.. My dosas were either too watery or holes werent getting formed.. 🙁 I ended up making upma with the batter coz my dosas were disastrous! 😀
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 🙂
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 🙁
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. 🙂
Thank u so much raks for a superb recipe. i tried thid recipe it came so well.
Thank Raks for a superb recipe. I tried this recipe it came out so well..
i tried it… i got lacy dosas.. thanks alot
Hi Rak, I tried this dosa it came well.really very crispy & tasty.
Hi Rak , thank u some much for this dosa.I tried & it came well.really wow crispy & tasty.
Hi rak,
i was searching for a perfect rava dosa recipe,and finally got ur recipe .i tried it it came out awesome,tasty and crispy.Thank u for dis wonderful recipe….
Hi Raks!
Tried this recipe tonight using the exact same ingredients & proportions and it came out soooo well! Thank you so much!Great video explanation 🙂
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!!!
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.
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.
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 🙂
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! 🙂
Ydy I try this receip in my home .. It comes out very nice … Thank you
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.
No need to roast 🙂 U add onions and ginger, so it will be good with raw rava flavour actually. If you want you can soak for an hour and then make.
TRIED YOUR VERSION CAME OUT AS SUPER TRYING OTHER RECIPES TOO THANKS FOR SHARING
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.
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.
Can we use butter milk instead of water? and can we pack it for tiffin box?
Sure, it will give nice golden colour. For tiffin box, it will not be nice, better when eaten hot.
We can use wheat flour instead of maida and it comes out well.
Yeah true, I have tried that
how much water should be added
I adjust it as needed. As rava gets soaked, it needs more water to be added accordingly. SO no such measurements. You can try this video recently Venkatesh bhat shared if you know Tamil https://www.youtube.com/watch?v=4CrJpfLkT3o But you need to soak.
Tried the Rava dosa this morning n it came out wonderful 🙂 u r amazing 🙂 a great companion for ppl like me who don’t hav enuf confidence in cooking… (will try with atta instead of Maida next time)
Thank you so much for taking time to write feedback 🙂 DO try atta, it will be okay.