This crunchy Onion Rava Dosai is so delicious accompanied with chutney and/or sambhar. This is a quick recipe and does not require any soaking time. Hence it would work really well as a breakfast recipe.
Onion Rava dosai is my first choice when we go out to eat in a South Indian restaurant. The crunchy dosai with sweet onions is so delicious accompanied with chutney and/or sambhar.
My previous attempts to make this dosai at home have failed very many times. This is one recipe that works really well. I found this recipe from Rak’s kitchen and the texture of the dosai is right where I want it to be.
This is a quick recipe and does not require any soaking time. Hence it would work really well as a breakfast recipe.
The only catch to this dosai is that it has to be eaten hot from the pan.Make sure to use this opportunity to have your better half make this for you.
Preparation time – 10 mins
Cooking time – About 2-3 mins per dosai
Difficulty level – easy
Ingredients to make Onion Rava Dosai – makes around 8-10 dosais
- Rava/Semolina – ½ cup
- Rice flour – ½ cup
- All purpose flour/Maida – ¼ cup
- Ginger (grated) – 1 tbsp
- Green chilies (chopped) – 2
- Whole black pepper – 2 teaspoon (optional)
- Cumin/jeera – 1 tsp
- Onion – 1 (chopped)
- Cilantro (chopped) – few
- Curry leaves – few
- Salt – to taste
- Sugar – ¼ teaspoon (helps to brown the dosai)
- Oil/ghee – to make the dosai
Procedure –
- Mix all the ingredients mentioned above except the oil and make a very thin batter. It is very important that the batter should be very thin. Since Rava soaks a lot of liquid, it will be important to keep adding water (and needed salt) throughout the dosai making process to ensure crispy dosai’s. Thin batter ensures lacy and crispy dosai. It does not require you to let the batter sit, but it does not matter if it sits for some time. In that case, we just have to make sure the batter is in the right consistency.
- Heat a non stick or cast iron pan until it is very hot. Pour the batter from the outside to inside to make lacy dosai’s. Apply ghee or oil around the dosai.
- Once this side has browned, flip it to the other side and let it brown on this side.
- Remove and serve immediately. Repeat the same procedure with the rest of the batter.
Notes and Observation –
- The recipe that I referred to did not have the onions mixed into the batter. She had sprinkled the onions after the batter was poured on the pan. I felt that mixing the onions worked better for me.
- The ghee gives a very crispy texture to the dosai, but oil should do the job fine as well. I used ghee for my kids and oil for us.
- This dosai could also be made without the onions.
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Recipe
Onion Rava Dosai | Crepes Made With Semolina And Onion
Equipment
- saute pan
- bowl
- spatula
Ingredients
- ½ cup Rava/Semolina
- ½ cup Rice flour
- ¼ cup All purpose flour/Maida
- 1 tablespoon Ginger grated
- 2 Green chilies chopped
- 2 tsp Whole black pepper optional
- 1 teaspoon Cumin/jeera
- 1 Onion chopped
- few Cilantro chopped
- few Curry leaves
- to taste Salt
- ¼ teaspoon Sugar helps to brown the dosai
- Oil/ghee to make the dosai
Instructions
- Mix all the ingredients mentioned above except the oil and make a very thin batter. It is very important that the batter should be very thin. Since rava soaks lot of liquid, it will be important to keep adding water (and needed salt) throughout the dosai making process to ensure crispy dosai’s. Thin batter ensures lacy and crispy dosai. It does not require you to let the batter sit, but it does not matter if it sits for some time. In that case we just have to make sure the batter is in the right consistency.
- Heat a non stick or cast iron pan until it is very hot. Pour the batter from the outside to inside to make lacy dosai’s. Apply ghee or oil around the dosai.
- Once this side has browned, flip it to the other side and let it brown on this side.
- Remove and serve immediately. Repeat the same procedure with the rest of the batter.
Notes
- The recipe that I referred to did not have the onions mixed into the batter. She had sprinkled the onions after the batter was poured on the pan. I felt that mixing the onions worked better for me.
- The ghee gives a very crispy texture to the dosai, but oil should do the job fine as well. I used ghee for my kids and oil for us.
- This dosai could also be made without the onions.
Vardhini says
One of my favorite dosai. Looks yummy. Thx for linking.
Vardhini
Event: Sweet Luv - 2013
Priya says
Super lacey and crispy dosas, thanks for linking..
shasan18 says
Thanks Priya and my pleasure!
Julie says
they look so very crisp,Sandhya..yumm yumm:)
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shasan18 says
Thanks Julie!
Sangeetha Priya says
Perfect crisp crepes, loved ur presentation dear 🙂
shasan18 says
Thanks Sangeetha!
Chitra says
Lovely , i too make the same way 🙂
shasan18 says
Thanks Chitra!
Swathi Iyer says
Crispy dosa Sandhya, I make some time.
shasan18 says
Thanks Swathi!
Manjula Bharath says
wow looks so delici ous and one of my hubby's fav.. will surely try tis sandhya 🙂
shasan18 says
Thanks Manjula! let me know how it turned out 🙂
Janani says
I love rava dosa not only its crispy but melts in our mouth nicely.Nicely made sandhya.
shasan18 says
Thanks Janani!
Nivedhanams Sowmya says
that is so perfect!!!! looks very tempting!!! Such a great way to start the day!!!
Sowmya
Ongoing Event - Breakfast
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shasan18 says
Thanks Sowmya!
Meena B says
i always love rava dosa
recently i also tried but mine didnt come out right at all
even though the batter was thin
shasan18 says
Meena Aunty, it does need couple of attempts to get it right. I realized that when the pan is really hot, it works quite well...People say non stick pans work well...I do not use non stick, but it worked great in my cast iron pan as well..
Sangeetha Nambi says
OMG... its inviting...
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shasan18 says
Thanks Sangeetha!
Aruna Manikandan says
simple and delicious dosa 🙂
shasan18 says
Thanks Aruna!