Onion Rava dosa


Rava dosa is a very popular South Indian breakfast recipe. Onion Rava dosa is the slightest variation done to rava dosa. We add finely chopped onions to the rava dosa batter and add few freshly pound cumin seeds.

Rava dosa batter is an instant recipe which does not need any fermentation and can be done quick. Use fine semolina which is not roasted. The thick semolina tends to break the dosa and same goes with the roasted rava too. The consistency of batter should be easy flowing and not as thick as the dosa batter.Batter should not be too watery either. If it is too watery, the dosa doesn’t form a shape at all and doesn’t cook.

You can also have a look at my other breakfast recipes like poha dosa, Surnali, Akki rotti, Capsicum poha, Poori bhaji, Mangalore buns


Rava/Semolina/Fine variety – 1/2 cup

Rice flour – 1/2 cup

Maida – 1/4 cup

Cumin seeds/Jeera – 1 tsp (pounded)

Onion – 1 medium(finely chopped)

Ginger – 1 tsp (grated)

Coriander leaves – 3 tbsp (chopped)

Curry leaves – 2 spring (chopped)

Green chilli – 4 (finely chopped)

Salt to taste

Baking soda – 1/4 tsp

Oil – for roasting the dosa

Water – approximately 2 1/2 cups. (use accordingly)


Dividing it in parts

Part 1 : Making the batter

     Part 2 : Roasting the dosa

Part 1 : Making the batter

  • In a wide mixing bowl, add semolina, rice flour, maida, chopped green chillies, chopped coriander leaves and curry leaves, grated ginger, pounded cumin seeds and salt.
  • Mix well
  • Gradually add water and mix till everything is incorporated well
  • See to it that no lumps are formed.
  • Add baking soda and 2 to 3 tsp oil and mix well
  • Set aside for 5-10 minutes

Part 2 : Roasting the dosa

  • Heat dosa griddle/tawa and allow it to heat
  • Grease the tawa with oil
  • Once hot, spread the batter as thin as possible. The flame should be on high always.
  • Sprinkle oil and allow it to cook
  • With the help of a turner, turn the dosa and cook the other side too
  • Transfer it to a plate and serve immediately to enjoy the crunchy dosa with chutney 🙂


  • Make sure that the dosa tawa/ griddle is very hot when you pour the batter. Otherwise dosa sticks to the tawa and also doesn’t spread thin.
  • I have used a non-stick tawa in making dosa. So, I had no problem in making dosa. If you are using Iron tawa (traditional) which needs seasoning, you should have practise of how to deal with the Iron griddle. It usually sticks to the tawa and needs a proper seasoning of tawa first.
  • Do not attempt this dosa with roasted rava, you will definitely end up spoiling the dosa.


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