Onion Rava Dosa – Spiced Semolina Crepe
Description:
Onion Rava Dosa is a delicious variation of the beloved South Indian Rava Dosa, featuring the added depth of flavor from finely chopped onions. What makes this recipe truly special is its quick and easy preparation—there’s no grinding or fermentation involved, making it the perfect dish for when you’re craving something crispy and flavorful in no time. A crispy, thin crepe made with semolina (rava), rice flour, and a medley of spices, this Onion Rava Dosa delivers the authentic taste of Tamil Nadu in the comfort of your home.
Cuisine: Tamil Nadu
Course: South Indian Breakfast
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Sooji (Semolina/Rava) | 1/2 cup (roasted) |
| Rice flour | 1/2 cup (roasted) |
| All Purpose Flour (Maida) | 1/3 cup |
| Green Chillies | 2 (finely chopped) |
| Shallots (or onions) | 1 cup (finely chopped) |
| Black pepper corns | 1 tablespoon |
| Coriander (Dhania) Leaves | 2 sprigs (finely chopped) |
| Curry leaves | 1 sprig (torn) |
| Buttermilk | 2 cups |
| Oil | 1 tablespoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Fresh coconut (grated) | 1 tablespoon |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings
Instructions
-
Prepare the Roasted Spices and Coconut:
Begin by heating a teaspoon of oil in a tadka pan. Add the cumin seeds and allow them to sizzle. Once fragrant, turn off the heat and stir in the grated fresh coconut. Let the coconut roast in the residual heat for a couple of minutes, absorbing the cumin flavor. -
Mix the Dry Ingredients:
In a medium-sized bowl, combine the roasted semolina (rava), rice flour, all-purpose flour (maida), finely chopped green chillies, black pepper corns, chopped shallots (or onions), torn curry leaves, coriander leaves, and the roasted cumin-coconut mixture. Add salt to taste and mix everything thoroughly. -
Add Buttermilk:
Gradually add buttermilk to the dry ingredients while stirring continuously. The batter should be thin and runny, similar to a crepe batter. Continue adding buttermilk in small amounts until the desired consistency is achieved. Allow the batter to rest for 15 minutes; it will thicken slightly during this time. If necessary, add a little more water to keep the batter on the runny side. -
Preheat the Tawa (Griddle):
Heat a non-stick dosa tawa (griddle) over medium heat. To check if it’s ready, sprinkle a few drops of water onto the surface. If the water sizzles, the tawa is hot enough to begin cooking. -
Cook the Onion Rava Dosa:
Pour a ladleful of the batter onto the center of the tawa. As soon as the batter touches the hot surface, it will sizzle and spread on its own in a slightly uneven fashion—this is the signature feature of Rava Dosa. Do not attempt to spread it with a spoon or spatula. The batter will naturally form a thin layer. -
Add Oil and Cook:
Drizzle a little oil around the edges of the dosa to help it crisp up. Allow the dosa to cook undisturbed on one side, until the bottom turns golden brown and crispy. The dosa doesn’t require flipping, as it is cooked on just one side. -
Serve:
Once the dosa is crisp and golden, gently fold it and serve immediately.
Serving Suggestions:
Serve your crispy, flavorful Onion Rava Dosa with Coconut Chutney and a steaming cup of South Indian Filter Coffee for a truly authentic and satisfying South Indian breakfast experience.
This easy-to-make Onion Rava Dosa is sure to impress both family and guests alike with its crisp texture and fragrant spices. Whether you’re making it for a quick breakfast or as a delicious snack, this savory crepe is a true delight.
