Rava onion dosa recipe: How to make this breakfast favourite

Prep time: 10 mins
Cook time: 15 mins
Serves: 2

Updated: Jan 7, 2021 | 16:54 IST

A popular south Indian recipe made with semolina, rice flour and plain flour. The batter of semolina dosa is thin as compared to traditional rice-based dosa batter. It can be served at any hour of the day, but generally served for morning breakfast. Prepared in less than an hour, and taste best when served with sambar and different south Indian style chutnies.


Serves 2
  • Semolina1 cup
  • rice flour1/2 cup
  • All Purpose Flour2 tablespoon
  • Salt2 teaspoon
  • Water1 cup
  • Oil2 tablespoon
  • Mustard seeds1/2 teaspoon
  • Cumin Powder1/2 teaspoon
  • Curry leaves5 pieces
  • Onion1 cup
  • Coriander Leaves1 tablespoon
  • Green Chilles1 tablespoon
  • butter milk1 cup


Step 1

Mix semolina, rice flour and maida in a large bowl. Add in the sour buttermilk, salt, and water to make a thin batter. This will be much thinner than the regular dosa batter.

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Step 2

Fry cumin and mustard seeds. Once they pop, add the curry leaves. Stir for a few seconds and add it to the prepared batter. Add finely chopped onions & coriander, to the batter and mix it well. Keep aside for 30 minutes.

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Step 3

Pour oil on a non-stick pan. Once, it's hot, pour one ladle of batter from a height at a time so that it bubbles and gets a netted appearance. Take a second ladle of batter and pour around this to increase the size of the dosa.

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Step 4

Drizzle some oil along the edges of the dosa. On a medium flame, the first side should take 2 minutes. Carefully flip the dosa over to the other side, keep for a minute until it has turned golden brown and crisp and it is ready to eat. Serve hot with chutney.

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