You are here: Home> Cuisine > Indian Veg Recipes > South Indian > Different Types of Dosa > Rava Dosa, Onion Rava Dosa

rava dosa | onion rava dosa | crispy rava dosa | instant rava dosa | sooji ka dosa |

Viewed: 580293 times

Tarla Dalal • 06 October, 2025

Rava dosa | onion rava dosa | crispy rava dosa | instant rava dosa | sooji ka dosa | | Tarla Dalal

4.9/5 stars 100% LIKED IT Cookbook Login 19 REVIEWS ALL GOOD

Table of Content

About Rava Dosa, Onion Rava Dosa

Ingredients

Methods

Make other dosas

For the Rava Dosa batter

How to make Rava dosa

Pro tips to Make Perfect Rava Dosa

Nutrient values

rava dosa | onion rava dosa | crispy rava dosa | instant rava dosa | sooji ka dosa | with 24 amazing images

Rava dosa is a delectably crispy dosa that can be prepared instantly, without the need for any fermentation. Hence it’s also known as crispy rava dosa and instant rava dosa.

A traditional tempering and quick mix-in of chopped onions, coriander and green chillies add excellent flavour to a batter made of ready flours and semolina. Onions will enhance the mouth feel of the rava dosa. At home we always say, let's have south indian onion rava dosa for dinner.

The tava should be extremely hot or else the instant rava dosa will not get the desired texture. Secondly, the batter is to be stirred EVERY time before pouring it onto the hot tava so that the rava that is settled on the bottom mixes well. It is also to be remembered that the batter should be poured from a height to get the proper texture of sooji ka dosa.

It is very important to season a pan before making Rava Dosa as that will prevent the dosa from sticking to the pan. Usually, the first batch of any dosa sticks to the pan as the pan is not yet seasoned well. That is why seasoning the pan is very important.

This sooji dosa is indeed an irresistible option for breakfast supper, snack or or a quick South Indian lunch option.

Enjoy how to make Rava Dosa recipe with detailed step by step photos and video below.

Rava Dosa, Onion Rava Dosa recipe - How to make Rava Dosa, Onion Rava Dosa

Ingredients

For Rava Dosa

1/2 cup semolina (rava / sooji)

1 1/2 tbsp plain flour (maida)

1 1/2 tbsp rice flour (chawal ka atta)

salt to taste

1 1/2 tbsp oil

1 tsp cumin seeds (jeera)

a pinch of asafoetida (hing)

3 to 4 curry leaves (kadi patta)

1 1/2 tbsp finely chopped coriander (dhania)

2 tsp finely chopped green chillies

1/4 cup finely chopped onion

2 1/2 tsp ghee for cooking

oil for greasing

For Serving With Rava Dosa

sambhar

coconut chutney

Method

For rava dosa

To make rava dosa, combine the semolina, plain flour, rice flour, salt and 1 cup of water in a deep bowl and mix very well till no lumps remain.
Add 1 more cup of water and mix well. Keep aside.
Heat the oil in a small non-stick pan and add the cumin seeds.
When the seeds crackle, remove the pan off the flame and add the asafoetida and curry leaves, mix well and add it to the prepared batter.
Add the coriander, green chillies and onions and mix well.
Heat a non-stick tava (griddle) and grease it lightly with oil and sprinkle little water on it and wipe it off gently using a muslin cloth.
Pour ½ cup batter evenly on the tava (griddle), smear a little oil in the holes of the dosa and cook it on a high flame till it turns golden brown in colour or until crisp.
Fold over to make a semi-circle or a roll.
Repeat with the remaining batter to make 4 more rava dosas.
Serve the rava dosa immediately with sambhar and coconut chutney.

rava dosa | onion rava dosa | crispy rava dosa | instant rava dosa | sooji ka dosa | Video by Tarla Dalal

Rava Dosa, Onion Rava Dosa recipe with step by step photos

Make other dosas

1. Rava Dosa (Onion Rava Dosa) is a classic udipi dish that is found at widely found in South India. Other dosas that are very common are

For the Rava Dosa batter

1. To make the batter of the rava dosa | onion rava dosa | crispy rava dosa | instant rava dosa | sooji ka dosa | take a deep bowl and add the 1/2 cup semolina (rava / sooji) to it. It is also called sooji or suji.
2. To this, add the 1 1/2 tbsp plain flour (maida). This flour helps in holding all the ingredients of your Rava Dosa together.
3. Furthermore, add 1 1/2 tbsp rice flour (chawal ka atta). This flour ensures that the dosa is super crispy.
4. Now add the salt to taste.
5. Add 1 cup of water to the bowl.
6. Mix very well till no lumps remain.
7. Add 1 more cup of water.
8. Mix well. Keep aside. The batter of the Rava Dosa has to be of a thin, pourable consistency. This is so that the batter pours easily on the hot pan.
9. Take a small non-stick pan and add 1½ tbsp. oil to it. Let it get heated up.
10. Now add the 1 tsp cumin seeds (jeera).
11. When the seeds crackle, remove the pan off the flame and add a pinch of a pinch of asafoetida (hing).
12. Similarly add the 3 to 4 curry leaves (kadi patta) and let them release their aroma into the oil.
13. Add the prepared tempering to the prepared batter.
14. Mix well.
15. Add the 1 1/2 tbsp finely chopped coriander (dhania). Make sure that the coriander leaves are fresh and are washed properly.
16. Also, 2 tsp finely chopped green chillies for their flavor and piquancy. Alternately, you can add green chilli paste as well.
17. Add the 1/4 cup finely chopped onion. Onions will enhance the mouthfeel of the Rava Dosa. You can also add 2 tbsp each of freshly grated coconut and chopped cashewnuts for additional flavor and crunch.
18. Mix well. The consistency of the batter is also very important, it should be similar to neer dosa.
19. Keep it aside for 20 minutes at least.

How to make Rava dosa

1. To make instant rava dosa, take a non-stick tava (griddle) and grease it lightly with oil and heat it up.
2. Sprinkle a little water on it.
3. Wipe the water off gently using a muslin cloth. Your tava is now ‘seasoned’ and is ready to use. It is very important to season a pan before making Rava Dosa as that will prevent the dosa from sticking to the pan. Usually, the first batch of any dosa sticks to the pan as the pan is not yet seasoned well. That is why seasoning the pan is very important.
4. Pour ½ cup batter evenly on the tava (griddle) with the help of a ladle. You will see the formation of lovely holes on your Rava Dosa as soon as you pour it onto the hot tava. 2 things to remember here are - firstly, the tava should be extremely hot or else the sooji ka dosa will not get the desired texture. Secondly, the batter is to be stirred EVERY time before pouring it onto the hot tava so that the rava that is settled on the bottom mixes well. It is also to be remembered that the batter should be poured from a height to get the proper texture.
5. The batter should be first poured on the outsides of the pan and then in the middle.
6. Smear a little oil 1/2 tsp ghee in the holes of the dosa and cook it on a medium flame till it turns golden brown in colour or until crisp. If the dosa is burning, then you can lower the flame.
7. Gently fold the Rava Dosa over with the help of a flat spoon to make a semi-circle or a roll.
8. Remove the instant rava dosa from the tava and place it on a plate.
9. Repeat with the remaining batter to make 4 more rava dosas.
10. Serve your crispy rava dosa | onion rava dosa | crispy rava dosa | instant rava dosa | sooji ka dosa | hot with sambhar and coconut chutney.

Pro tips to Make Perfect Rava Dosa

1. Make sure to use a medium sized semolina (rava / sooji) for the recipe.
2. The consistency of the batter is also very important, it should be similar to neer dosa.
3. While making the rava dosa, make sure the tava is very hot.
4. While pouring the batter, pour it from top of the tava, this helps to create pores in the dosa.
5. Allow the dosa to cook on a medium flame, while smearing it with oil.

Nutrient values (Abbrv)per plate

Nutrient values (Abbrv) per rava dosa

Energy	116 cal
Protein	1.7 g
Carbohydrates	13 g
Fiber	0.1 g
Fat	6.3 g
Cholesterol	0 mg
Sodium	3.3 mg

Click here to view Calories for Rava Dosa, Onion Rava Dosa

The Nutrient info is complete

Your Rating*

☆ ☆ ☆ ☆ ☆

Bavish

Sept. 3, 2020, 1:28 p.m.

Please mention weight also , Otherwise nutritional facts given is not useful, please mention atleast approximate mass weight of cooked item

Tarla Dalal

Sept. 3, 2020, 1:28 p.m.

It is very difficult to weigh each finished product. For dosa, we have given the value for one dosa. However, each rava dosa is approx. 150 grams.

Geetha Nambiar

April 28, 2020, 1:56 p.m.

Tarla Dalal

April 28, 2020, 1:56 p.m.

Geeta, glad you liked the rava dosa. Happy cooking.

Hari

July 9, 2019, 5:29 p.m.

One problem with your calorie calculation is you are mentioning for 1 piece. Different homes have different sizes. If you can add for what weight you are giving the calorie value, it will be helpful.

Tarla Dalal

July 9, 2019, 5:29 p.m.

Hari, very difficult to weigh each finished product. For dosa, we have given the value for one dosa. In sabzi, we estimate how much an individual will have.

jdoshi612

Oct. 9, 2018, 8:48 a.m.

This is just amazing! I love how you give such minute details of all the nutrients.

Tarla Dalal

Oct. 9, 2018, 8:48 a.m.

Thank you for your kind words.

Shivanand Karoor

Sept. 2, 2017, 5:07 p.m.

vipul

April 6, 2017, 8:59 a.m.

if u are in jain menu so why add onion rava dosa in jain menu ur mistake of ur list thank you

Rekha shah

Nov. 4, 2016, 9:01 a.m.

Sukanya Sen

Nov. 2, 2016, 1:22 p.m.

very nice recipe. water quantity is perfect. thanks for sharing

Shilpi Sanghvi

Oct. 14, 2016, 7:23 p.m.

NIRMALAL MANE

June 14, 2016, 5:11 p.m.

???????? ?? ?? ???? ??????? ?? ?????????, ???????, ????????, ???????, ??????, ??????? ???? ?? ??? ????? ???? ?? ?? ???? ?? ??? ?? ?????? ???? ???? ???? ?? ?? ?? ?? ?? ??? ?? ????? ??????? ???? ??? ???? ?? ???? ???? ???? ???? ??

Shilpi Sanghvi

June 3, 2016, 4 p.m.

Chanda Gokhale

May 17, 2016, 5:03 p.m.

Is it possible to make rawa Dosa with fine rawa? If So, what modification is needed?

Tarla Dalal

May 17, 2016, 5:03 p.m.

Yes, you can make rawa dosa with fine rawa without any modifications in the recipe.

Mrs Asher

April 1, 2016, 12:30 p.m.

Hi , Rava dosa''s turned out amazing, but there were no holes in them .. can u advice....will adding soda help ???

shiva25vp

Dec. 18, 2015, 4:58 p.m.

It was very tasty. But if the batter is blended before tempering it turns out to be better.

Minal Sheth

Dec. 4, 2015, 10:40 a.m.

Loved your article on healthy fats and do lots of my cooking in coconut oil and olive oil. Thanks.

Foodie #666615

Jan. 19, 2015, 5:35 p.m.

superb

Awesome, it's so easy n delicious

Sept. 23, 2014, 3:53 p.m.

Tarla Dalal

Sept. 23, 2014, 3:53 p.m.

Thanks for the feedback !!! keep reviewing recipes you loved.

Nikita bhavsar

April 1, 2013, 2:32 p.m.

I love rva dhosa n its very yummy.

Tarla Dalal

April 1, 2013, 2:32 p.m.

Hi Nikita, Thank you for your kind words. Do try more and more recipes and let us know how they turned out. Happy Cooking !!

rtty

Jan. 28, 2013, 11:34 a.m.

Tarla Dalal

Jan. 28, 2013, 11:34 a.m.

Hi Foodie , we are delighted you loved the Onion Rava Dosa recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.