Crispy Onion Rava Dosa Recipe

There’s nothing quite like the magic of transforming simple pantry staples into a crispy, golden dosa that crackles with flavor, and today, I’m channeling my inner culinary adventurer to bring you on a journey through this beloved South Indian delicacy! 🍽️✨

I adore the crispy and delicate texture of the onion rava dosa I make. It’s based on a batter of semolina, rice flour, and a touch of all-purpose flour.

(Don’t worry; I won’t tell if you use a pancake mix, as some do, to get the same texture.) The aromatic flavoring of cumin seeds, onions, and green chilies adds a delicious depth. This is a very light and nutritious dosa, perfect for breakfast or as a quick snack.

Crispy Onion Rava Dosa Recipe Ingredients

• Semolina (rava/suji): High in protein and fiber, aids in satiety.
• Rice Flour: Gluten-free, adds crispiness, a source of carbohydrates.
• All-Purpose Flour (maida): Provides structure and texture to the dosa.
• Cumin Seeds: Aromatic spice, aids digestion, adds earthy flavor.
• Black Pepper: Contains antioxidants, enhances flavor with mild heat.
• Green Chilies: Adds heat, rich in vitamins A and C.
• Onion: Adds sweetness and depth, high in antioxidants.
• Coriander Leaves: Fresh flavor, rich in vitamins C and K.
• Ginger: Known for anti-inflammatory properties, adds spice.

Crispy Onion Rava Dosa Recipe Ingredient Quantities

• 1 cup semolina (rava/suji)
• 1 cup rice flour
• 1/4 cup all-purpose flour (maida)
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon black pepper, crushed
• 2 green chilies, finely chopped
• 1 medium onion, finely chopped
• 1/4 cup coriander leaves, finely chopped
• 1 teaspoon ginger, grated
• 1/2 teaspoon salt, or to taste
• 2 1/2 to 3 cups water
• Oil or ghee, for cooking

How to Make this Crispy Onion Rava Dosa Recipe

1. In a large mixing bowl, mix together 1 cup semolina, 1 cup rice flour, and 1/4 cup all-purpose flour.

2. Incorporate into the flour mixture 1/2 teaspoon of cumin seeds, 1/4 teaspoon of crushed black pepper, and 1/2 teaspoon of salt.

3. Combine thoroughly with 2 finely chopped green chilies, 1 medium finely chopped onion, 1/4 cup chopped coriander leaves, and 1 teaspoon grated ginger.

4. Slowly pour in 2 1/2 to 3 cups of water, and vigorously stir the mixture until quite smooth. Check for lumps.

5. Allow the batter to rest for 20-30 minutes, covered, so that the semolina can absorb some water and soften.

6. Post-rest, mix the batter thoroughly and fine-tune the thickness with additional water, if required. The batter should resemble the consistency of buttermilk, which is thin.

7. Preheat a nonstick skillet or crepe pan over medium temperature. When it is hot, pour in a ladleful of batter from an elevation to form a thin, lacy pattern.

8. Pour oil or ghee along the perimeter and put a few drops in the middle. Allow the medium-high heat to work until the edges have lifted, and are well on their way to being golden brown.

9. Flip the dosa and cook the second side for 1-2 minutes until it is crisp.

10. Take off the dosa and serve it piping hot with either coconut chutney or sambar. Do this with the rest of the batter, which you must remember to give a good stir to each time before making another dosa.

Crispy Onion Rava Dosa Recipe Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Chopping board
4. Knife
5. Grater
6. Whisk or spoon for mixing
7. Ladle
8. Nonstick skillet or crepe pan
9. Spatula
10. Lid or cover for the bowl

FAQ

• Q: Can I make the batter in advance?A: Yes, you can prepare the batter 1-2 hours in advance and let it rest. This helps the flours to absorb water and improve the dosa texture.
• Q: Can I substitute any of the flours?A: Whole wheat flour can be used in place of all-purpose flour. However, this might slightly affect the crispness.
• Q: Can I skip the green chilies?A: Yes, you can skip or reduce the green chilies if you prefer a milder dosa.
• Q: How thin should the batter be?A: To get the characteristic lace-like crispy texture of rava dosa, the batter shouldn’t be a watery consistency. It should resemble buttermilk, which is how you want your batter to be.
• Q: What is the best way to ensure the dosa doesn’t stick to the pan?Use a pan that doesn’t stick or one that’s been well-seasoned with oil and/or baking. Make sure the pan is hot before you pour in the batter. Lightly greasing the pan with oil or ghee (clarified butter) also helps. I don’t add ghee to the batter, as some recipes do, and I think you are better off without it. So, the following batter is ghee-free.
• Q: Can I add other vegetables to the batter?One: Yes, you can add grated carrots or finely chopped bell peppers to increase texture and flavor.
• Q: How do I store leftover batter?A: Any remaining batter can be stored in the refrigerator for a maximum of 2 days. Before using it, stir it well because the flours tend to settle.

Crispy Onion Rava Dosa Recipe Substitutions and Variations

For semolina (rava/suji), you can substitute cream of wheat.
Substitute with corn flour (cornstarch) to create a different texture.
Use whole wheat flour instead of all-purpose flour (maida) for a healthier option.
Use caraway seeds instead of cumin seeds for a flavor that is really different.
White pepper can be used for a milder taste when the crushed black pepper is called for.

Pro Tips

1. Use a well-seasoned nonstick skillet or a good-quality cast iron dosa pan to ensure the dosa doesn’t stick and cooks evenly. Preheat it adequately before pouring the batter.

2. Experiment with the batter consistency by making a small test dosa first. The batter should be runny but not too watery—it should spread and form a lace-like pattern easily on the pan.

3. For added flavor, you can mix a small amount of crushed curry leaves into the batter. This will enhance the aroma and taste of the dosas.

4. Adjust the spice level by adding or reducing the quantity of green chilies according to your preference. You can also add a pinch of asafoetida (hing) for an additional depth of flavor.

5. To ensure even cooking and crispiness, maintain a consistent medium-high heat throughout the cooking process and allow the edges to lift slightly before flipping. Avoid flipping too soon to keep the dosa intact.