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4.67 from 6 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.
Prep Time10 mins
Cook Time5 mins
Course: Breakfast
Cuisine: Indian
Servings: 3 people


  • dosa pan
  • spatula
  • bowl
  • whisk
  • ladle


  • ½ cup Semolina/ rava/ sooji
  • ½ cup Rice flour
  • ¼ 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
  • ¼ tsp Sugar for browning
  • Oil/ ghee - as needed


  • 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.



  • 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.