Crispy Onion Rava Dosa

Crispy Onion Rava Dosa is the gateway dosa, or savory South Indian crepe.

This lacy dosa is dubbed the "instant dosa" because it doesn't require the maavu, or batter, to be fermented like its counterparts. But don't be fooled; the fact that it comes together quickly doesn't mean that it lacks in complexity. This dosa is made from Rava, or Semolina, which gives the dosa its crunch when you break off a piece. The flavor is enhanced from the deeply caramelized bits of red onion, bright fresh ginger, and large crushed bits of black peppercorns for bite. My recipe also calls for a bit of baking soda and sugar which allows this batter to beautifully brown on the tava, or large circular griddle.

The only part of this recipe that comes with practice is achieving the beautifully lacy appearance of the dosa. This trick to this is moving your ladle of batter in a swift, confident motion slightly elevated from the pan so you get a Jackson Pollock kind of splatter of batter. 

Crispy Onion Rava Dosa

---

★★★★★

5 from 2 reviews

• Author: Shri Repp
• Total Time: 35 minutes
• Yield: 8 dosas 1x

Print Recipe

Pin Recipe

Description

Crispy Onion Rava (Semolina) Dosa is a quick and easy South Indian crepe to dunk into chutneys and sambars!

---

Ingredients

Scale 1x2x3x

Batter Ingredients

• ½ cup - Rice Flour (80g)
• ½ cup - Semolina or Sooji/Rava (95g)
• ¼ cup - All Purpose Flour
• ½ tsp - Ginger - fresh, finely grated
• ½ tsp - Cumin Seeds
• ½ tsp - Black Pepper - coarsely crushed
• ¼ tsp - Baking Soda
• ¼ tsp - Sugar
• 1 tsp - Kosher Salt
• 3 cups - Water

Dosa Additions

• 1 - Onion, medium, finely chopped
• 2 - Thai or Fresno Chilies, finely chopped (optional, for additional heat)
• 1 - Bunch of Cilantro Leaves , finely chopped (optional)

Other Ingredients

• Oil or ghee as needed

Cook Mode Prevent your screen from going dark

---

Instructions

Make Maavu (batter)

1. Mix all the batter ingredients and let sit for 15-20 minutes so the semolina can hydrate.
2. Mix the batter throughly and in between making dosas. The batter should be runny. You can add up to an additional cup of water to achieve a thin runny batter.

Make Dosas

1. Heat a large tava or nonstick skillet to medium heat.
2. Sprinkle a handful of dosa additions evenly over your pan (amount is up to your preference).
3. Ladle ~½ cup of batter from an elevated height from your pan. Move ladle in swift and confident motion across the pan to achieve a lacy and hole-y dosa. 
4. Evenly drizzle ½ Tbs oil or ghee over the dosa.
5. Reduce heat to medium-low and let dosa crisp and brown for 3-4 minutes. No need to flip the dosa -- just fold and serve. Enjoy with chutney or sambar.

• Prep Time: 15
• Cook Time: 20
• Category: Dinner
• Method: Stovetop
• Cuisine: Indian

Keywords: Crispy Onion Rava Dosa