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Onion Rava Dosa

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Unroasted rava/sooji/semolina)

½ cup

Rice flour

½ cup

Whole wheat flour/atta

2 tablespoonful

Green chilli/hari mirch - finely chopped


Medium onion/pyaaz - finely chopped


Curry leaves/kadi patta - chopped

5 - 6

Ginger/adrak - finely chopped (optional)

½ inch

Water or buttermilk water

2¼ cups or as required

Black peppercorns – crushed

9 - 10

Chopped coriander leaves (optional)

1 tablespoonful


As per taste

For tempering



1 teaspoonful

Mustard seeds

½ teaspoonful

Cumin seeds

1 teaspoonful

Oil or ghee for roasting the dosa

as required

Take the rava, rice flour, all purpose flour, green chillies, ginger, onion, coriander leaves, crushed black pepper in a mixing bowl. Heat one teaspoonful oil in a small frying pan; crackle the mustard seeds first. The mustard seeds should pop before you add the cumin seeds. Then add the cumin and curry leaves; simmer for a few seconds till the cumin browns. Add this tempering mixture along with the oil to the other Ingredients: in the bowl; add salt. Pour water or buttermilk and make a thin batter without any lumps. The batter should not be thick or of medium consistency. If the batter becomes too thin, then add some rice flour to slightly thicken it; keep aside for 15 to 20 minutes.

Heat the tava or non-stick pan; smear a bit oil with a slice of onion or a small piece of fabric or paper napkin; with a ladle pour the dosa batter from the edges towards the centre; sprinkle ½ - 1 teaspoonful of oil from the top; let the base becomes golden and crisp; flip and cook the other side. When both the sides are cooked, remove the dosa from the pan. Prepare all the dosas this way.

Serve the onion rava dosa hot with coconut chutney or vegetable sambar. Onion rava dosa has to be served immediately.


To make the buttermilk - dissolve 3 - 4 tablespoonful of yogurt in two cups of water. Whip the buttermilk very well before you add it to the other Ingredients.

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