Category Archives: stuffed rava dosa

Onion Rava Dosa Recipe: Beginners Guide to make Perfect Rava Dosa

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Guide to make Perfect Onion Rava Dosa for Beginners: Onion Rava Dosa Recipe

I love South Indian food! I enjoy it so much that atleast once a week I do make either Dosa or Idlis or Mendu Wada. My husband tells me I must be a South Indian in my previous birth!! Hahaha… But I guess because I have so many good friends from South & over the years they have treated me with the best of South Indian food that I keep on asking for more! Rava Dosa has always been my favourite but I could never ever master the skill of making the perfect Rava Dosa until now. According to my friend from South, it’s a piece of cake to make Rava Dosa! So, I asked her give all the tips & tricks she uses to make Rava Dosa.


She started by telling me it is important to use the right kind of Pan/Tawa. It is difficult to make the perfect round shaped Rava Dosa if you are beginner using the regular Dosa Tawa. It takes a while to master the art, so she recommended using a flat pan instead as it will help in getting the perfect round shape! Also, it will help the process of handling dosa very easy. The consistency of batter also plays an important role & since, the quality of rava/semolina differs from regions to regions, some absorb more water & some less. She told me always look for Chaas/Butter Milk like consistency & you will never go wrong. If you add more water, it will take ages for the dosa to crisp & if you take less water it won’t spread easily & might end up like a Upma.

Once you get the consistency right, making dosa is easy if you spread the Dosa batter in the pan the correct way! The right way is to start from the outside & coming towards the centre of the pan. Also, the batter should be poured from a little height so you get that nice net like structure. And most importantly, never add more batter to the area of pan which is already covered in batter, just fill in sparse spots/areas, to get even consistency of the Rava Dosa.
Finally, patience is the key to make Rava Dosa, it takes more time compared to regular dosas, so keep that in mind. I have mastered the art following these tips & now I can say making Onion Rava Dosa is a piece of cake!

Guide to make Perfect Onion Rava Dosa for Beginners: Onion Rava Dosa Recipe
Guide to make Perfect Onion Rava Dosa for Beginners: Onion Rava Dosa Recipe
Guide to make Perfect Onion Rava Dosa for Beginners: Onion Rava Dosa Recipe

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You will need:

1/3 Cup Rava/Sooji/Semolina (Fine version)
1/3 Cup Rice Flour
1/6 Cup Refined Flour/Maida
2 Tbsp Chopped Onion
2 Tbsp Chopped Coriander Leaves
4-5 Curry Leaves Chopped
1 Tsp Green Chillies Chopped
1/2 Tsp Grated Ginger
1/2 Tsp Cumin Seeds
1/4 Tsp Black Pepper Powder
1 – 1.5 Cups Water or as needed
1 Tsp Oil per Dosa or as needed
Salt to taste

Serving: Makes 4-5 Medium Onion Rava Dosa

Steps to Make Onion Rava Dosa:

  1. In a mixing bowl, add Rava/Sooji/Semolina, Rice Flour, Maida/Refined Flour and Water. Mix well.If the consistency is thick, add more water as needed.
  2. Now add Salt, Cumin Seeds/Jeera and Black Pepper Powder/Kal Mirchi Powder.
  3. Mix & keep aside for 40-50 minutes.
  4. After 50 mins check the consistency of the batter, add more water if needed.   
  5. Add Ginger/Adrak, Curry leaves, Green Chillies, Onion, Coriander Leaves. Mix well.
  6. Heat a Flat Pan/Dosa Tawa, drizzle some oil.
  7. Mix the batter everytime you pour the batter in the pan as rava & rice flour has tendancy to settle at the bottom.
  8. Pour the batter, starting from the sides & coming towards the centre. Pour batter only on portion which is not covered in batter. Do not layer the batter.
  9. Allow it cook on medium flame for 3-4 minutes.
  10. Drizzle some oil on the sides & let it cook for 5-6 minutes, till you see some brown spots.
  11. Flip the dosa over & let it cook for 2-3 minutes on medium flame.
  12. Flip & fold it in half. Onion Rava Dosa is ready!
  13. Serve with Coconut Chutney or Green Coriander Chutney.

Important Pointers

  • If you are a beginner, use a flat pan instead of traditional Dosa Tawa.
  • The consistency of the batter should not be too thick or too thin. For reference, it should be like Chaas/Buttermilk consistency.
  • Never layer the batter, just fill in the sparse areas.
  • Pour the batter in the pan from a little height for the perfect net like effect on Onion Rava Dosa.

If you want to see how I made this Onion Rava Dosa Recipe, then head over to video recipe by clicking this link:

https://www.youtube.com/v/kKPFGxxiVUc?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata

 Click “Print” or “PDF” button below to save this recipe!