Indian Recipes

Resort Type Onion Rava Dosa

This hotel-style onion rava dosa is a variation on the popular rava dosa recipe with a little more onions and some spices and herbs. This is one of the easiest variations of Dosa to make because it doesn’t require grinding or fermentation of the dough. Make this hotel style instant onion rava dosa for a delicious breakfast or brunch. You can also enjoy them for a light lunch or dinner.

Onion rava dosa served on a white plate with a side of sambar

To make this instant onion rava dosa, simply mix all the ingredients together and let the batter sit for 15-20 minutes and then you are ready to make the dosas. When the batter rests, prepare the coconut chutney. The ease of this recipe makes it a great option for breakfast or even brunch.

I tempered the dosa dough with mustard seeds, cumin and curry leaves. This temperature control gives the Dosa a really nice taste and takes no longer than 5 minutes.

You can use water or buttermilk for the batter. Sometimes I prepare the dough with water and sometimes with buttermilk. The onion rava dosa tastes good in both directions. The spices and herbs that go into the dosa batter give it its unique taste and taste. Not to mention the presence of onions.

This onion rava dosa is best served hot or warm with coconut chutney or sambar.

Some more similar instant dosa strains that you can make in a snap include:

Step by step instructions

How to Make Onion Rava Dosa. power

  1. In a bowl, take the following ingredients and mix them with a spoon.
  • ½ cup unroasted rava (sooji or semolina)
  • ½ cup rice flour
  • 2 tablespoons of all-purpose or whole wheat flour
  • 1 finely chopped green chilli
  • 1 medium-sized finely chopped onion or about ½ cup finely chopped onion
  • 1 inch of finely chopped ginger or 1 teaspoon of finely chopped ginger – optional
  • 9 to 10 crushed black peppercorns
  • 1 tablespoon of chopped coriander leaves (coriander leaves) – optional

Mix the onion and rava dosa ingredients in a bowl

2. Heat 1 teaspoon of oil in a small pan. First, crackle ½ teaspoon mustard seeds over low heat. Then add 1 teaspoon of cumin and 5 to 6 chopped curry leaves. Sauté for a few seconds until the cumin turns brown.

Fry the cumin mustard in oil

3. Add this tempering mixture along with the oil to the other ingredients in the bowl. Also add salt as needed.

Add tempering to the onion and rava dosa batter

4. Pour water or buttermilk and make a thin batter without lumps. The dough should not be thick or of medium consistency. I added about 2.25 cups of water to the batter.

If the dough is getting too thin, add some rice flour to thicken it slightly. Set the dosa batter aside for 15 to 20 minutes.

Onion and rava dosa batter

5. Heat a cast iron pan or tava or non-stick pan. Grease the pan all around with a small piece of cotton cloth or a paper napkin or half an onion dipped in oil.

Heat the tava and apply oil to it

6. Pour the dosa batter with a ladle. First, start pouring the dough from the edges. Keep the heat on medium.

Onion rava dosa batter on tava.  to distribute

7. Then move the pouring of the batter towards the center. If there are large gaps, lightly fill them with the batter.

Spread onion rava dosa batter on tava

8. Sprinkle ½ teaspoon of oil from above. This dosa takes a little longer to cook than the normal dosa. The pan must be very hot before pouring in the batter.

Sprinkle the oil on the onion and rava dosa batter

9. Let the bottom turn golden yellow or crispy. Turn and cook the other side. I usually cook both sides. But you can only cook the bottom and when the top is cooked too, fold the onion rava dosa and serve immediately. Prepare all dosas this way.

Note that the rava and flour will settle to the bottom of the dough. So you have to stir the batter very well every time you prepare the dosa. If the batter becomes thick after a few dosas, add a little water or buttermilk. Stir and mix again.

cooking onion rava dosa

10. Serve the hotel-style onion rava dosa hot or warm with coconut chutney or vegetable sambar for a pleasant breakfast, brunch or lunch.

You can also serve it with other types of chutney such as tomato chutney, onion chutney, peanut chutney or ginger chutney.

If you have any dosa batter left, put it in the refrigerator for 1 day. Ideally, these onion rava dosa are served hot or warm.

Onion rava dosa served on a white plate with a side of sambar

More Dosa varieties

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Onion Rava Dosa Recipe

Rava Dosa onion

Simple top dosa made from semolina, rice flour, onions and all-purpose flour. A quick breakfast or brunch option.

Preparation time 25th Minutes

cooking time 20th Minutes

total time 45 Minutes

Cooking modePrevent your screen from going dark while preparing the recipe

Making dough

  • Put the rava, rice flour, all-purpose flour, green chillies, ginger, onion, coriander leaves, crushed black pepper in a mixing bowl.

  • Heat 1 teaspoon of oil in a small pan. First, crackle the mustard seeds over low heat. The mustard seeds should pop open before you add the cumin.

  • Then add the cumin and the chopped curry leaves. Sauté for a few seconds until the cumin turns brown.

  • Add this tempering mixture together with the oil to the other ingredients in the bowl. Add salt as needed.

  • Pour water or buttermilk and make a thin batter without lumps. Set aside for 15 to 20 minutes.

  • The dough should not be thick or of medium consistency. If the dosa batter is getting too thin, add some rice flour to thicken it slightly.

Rava Dosa onion. Cook

  • Heat a cast iron pan or a tava or nonstick pan. Brush some oil with a slice of onion or a small piece of cloth or paper napkin. Keep the heat on medium.

  • Pour the dosa batter from the edges towards the center with a ladle.

  • Sprinkle ¼ or ½ or 1 teaspoon of oil on top.

  • Let the bottom turn golden yellow and crispy. Turn and cook the other side. When both sides are cooked, remove the dosa from the pan.

  • Prepare all dosas this way.

  • During the second dosa, stir the batter well as the rava and flour will settle to the bottom of the batter.

  • Serve the hotel-style onion rava dosa hot with coconut chutney or vegetable sambar. This dose must be served immediately.

  • * To make the buttermilk – Dissolve 3 to 4 tablespoons of yogurt in 2 cups of water. Whip the buttermilk very well before adding it to the other ingredients.
  • The recipe can be scaled to make a larger serving.
  • Adjust the spices to suit your taste preferences.
  • You can leave out ginger and black pepper if you’d like.
  • Additionally, you can add some finely chopped fresh coconut to the batter.
  • Cook the dosa over medium to medium heat, depending on the thickness of the pan. If your pan isn’t heavy, cook it over medium heat. For a heavy pan, use medium heat.

Nutritional information

Rava Dosa onion

Amount per serving

Calories 181
Calories from Fat 63

% Daily Value *

fat 7g11%

sodium 44mg2%

potassium 64mg2%

carbohydrates 25g8th%

Fiber 1g4%

Sugar 1g1%

protein 3g6%

Vitamin A 30IE1%

vitamin C 18.9 mg23%

calcium 113mg11%

iron 5.2 mg29%

* The daily percentage values ​​are based on a 2000 calorie diet.

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This Onion Rava Dosa post from the archives (April 2014) was updated and republished on October 20, 2021.

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