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.
      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. He is like Vj. He is 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 its your choice.

Onion rava dosa recipe

Prep Time10 mins    |  Cook time: 5 mins    |  Serves: 3


Semolina/ rava/ soooji 1/2 cup 
Rice flour 1/2 cup 
Maida 1/4 cup 
Ginger, finely chopped 1 tblsp 
Green chillies 1, chopped 
Whole black pepper 2 tsp 
Jeera 1 tsp, heaped 
Onion 1, finely chopped 
Coriander leaves,chopped 1 tblsp 
Curry leaves  1 sprig, torn 
Salt As needed 
Sugar 1/4 tsp(for browning) 
Oil/ghee as needed 



  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.1-rava-dosa 
  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.2-rava-dosa
  • 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.
    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 ;)

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