Points to ponder in the art of making perfectly lacey & crispy dosa:
Batter consistency – While with thick batter you cannot get the lacy effect, thin batter easily breaks. The batter should be in right consistency that when poured in circular motion from outside, it should spread and fill the circle. If you have larger gaps, pour little batter just to fill the gaps. 
Griddle should be rightly hot – splash some water onto the griddle and you should hear it sizzle right away.
Pouring the batter – Pour batter using a ladle in circular motion from outside to the center. Don’t pour the batter over and over, just a single layer will do. Do not spread the batter, the batter should spread by itself.
Cooking time – Wait until dosa is completely cooked and all browned. Trying to remove dosa too soon will only break it.
Heat – Always cook on medium-low heat for perfectly crispy, golden dosai.
Above all, making rava dosa takes some practice and a lot of patience especially pouring the batter part. So, don’t beat yourself up, just take it easy!
PrintOnion Rava Dosa
- Yield: 8 1x
Description
Onion rava dosa is a popular south-Indian breakfast that is super-instant and irresistible when crispy & golden brown. Unlike regular dosa (which takes about 15 hrs to get batter-ready), onion rava dosa is instant, quick and time-saving – making batter takes just 15-20 mins. A quick mix-in of cilantro, ginger, green chillies, cumin seeds & peppercorns adds an excellent flavor.
Ingredients
- 1/2 cup Sooji/Semolina
- 1/2 cup Rice flour
- 1/4 cup Maida
- 1 tbsp grated Ginger
- 1 green chilli, finely chopped
- 1 tsp Cumin seeds
- 1.5 tsp Peppercorns
- 1 sprig chopped Curry leaves
- 2 tbsp chopped Cilantro
- 1/4 tsp Sugar
- Salt as needed
- 1 Onion, finely chopped
- Ghee/Oil as needed
Instructions
- Mix all the ingredients except onion and ghee/oil in about 2.5 to 3 cups of water. Use a wire whisk and break the lumps, if any.
- Heat a flat griddle on medium. When hot, pour the batter in circular motion from atop. Sprinkle onion on top of the batter, drizzle a tsp of ghee/oil around the dosa and cook on medium for about 3-4 mins until the sides are browned.
- Remove dosa from heat (no need to turn-over), serve with spicy chutney of your choice and enjoy!!
- Category: breakfast, main, crepes, savory
- Cuisine: Indian
Frequently Asked Questions
What should the batter consistency be for making Onion Rava Dosa?
The batter should be thin enough to spread in a circular motion but not so thin that it breaks. It should fill the circle without leaving large gaps.
Why is the griddle temperature important when making rava dosa?
The griddle should be hot enough that when you splash water on it, it sizzles immediately. This ensures the dosa cooks evenly and becomes crispy.
How do I know when it’s time to remove the dosa from the griddle?
Wait until the dosa is completely cooked and browned; trying to remove it too soon can cause it to break.
It was very nice . I love it . I added little bit of chopped capsicum with onions and it really turned out very good.
Good one and come out well as per shown of preparation method
Hi! I tried these today and they were delish! Thanks for sharing such an easy version of this south Indian classic. My only tips to other readers would be:
– 2.5 cups of water makes the batter quite runny. I am familiar with indian cooking so I added it little by little to reach the right consistency. I would advise others to do so too. Might be helpful to advise what the correct consistence should look like i.e. slightly thinner than a pancake batter?
– The pouring technique, while familiar to Indians, is slightly tricky. Don’t worry about odd shaped Dosa’s in the beginning. They taste great nonetheless.
Thanks!