How to Cook Onion Rava Dosa?

Onion Rava Dosa is a dish of South India. Rava Dosa is one amongst the easy-to-make dosa because it does not require any fermentation and any grinding. Onion Rava Dosa is that popular Rava dosa dish which has onions.

All ingredients are mixed and the batter is allowed to sit for 30 minutes and then the dosas can be made. While the dosa batter rests you can prepare the coconut chutney. This dish is a great option for brunch and breakfast because it is very convenient to make.

Dosa batter can be tempered with cumin seeds, curry leaves and mustard seeds. The tempering gives a perfect flavour to the dosa. It takes only 10 minutes to do it.

For the batter preparation buttermilk or water can be used. Sometimes the batter is made with buttermilk. Sometimes the batter is made with water. Onion Rava Dosa tastes good when prepared by the above 2 ways.

Herbs and spices are also added for preparing the dosa. They add their own flavour and taste to it. Presence of onions must be kept in mind. This dish goes well with vegetable sambar also. This item is a crisp dosa made with Rava and topped with green chilli-onion mixture.


  • Onion Rava Dosa is one amongst the most important recipe which is ordered by people in hotels and restaurants for breakfast. This dish is crisp and thin like paper roast. It is served along with three types of sambar and chutneys.
  • The succulent and juicy onions that you relish in between provides sweet tinge to the dish. Whole spices and green chillies add flavour and mild spice to the dish.  There is no requirement of soaking dals and rice. Further there is no requirement of fermenting and grinding and it can be made instantaneously and in a jiffy.
  • To make this dish you need the leftover buttermilk that remains after churning butter from yogurt so as to prepare the batter instead of wasting it, and using water otherwise. The buttermilk is not drunk because it is not tasty and has no flavours. Still you can use water if you want, or in case you do not get milk which is rich in butter.
  • Curry leaves can be avoided because may be the kids might complain of picking them out of the dosa. Therefore first the dosa can be made and then the fresh torn leaves can be added for all family members.
  •  Finely chopped onions can be added on top of dosa. People may sprinkle onion on the pan and then add the batter over the onions. By preparing the dosa in both the above ways, the dish tastes well and the same always. In the second way, the pan of onion pieces has to be cleaned so that they do not stick to pan. There is no requirement of greasing the pan which ensures crisp dosas.


  • Rava-2 cups (semolina)
  • Rice flour-2 cups
  • Chopped green chillies-6
  • Ginger grated finely-1 inch
  • Black pepper-1 teaspoon
  • Cumin seeds-half teaspoon
  • Salt
  • Asafoetida pinch
  • Onions chopped finely-6
  • Cashew nuts broken and roasted-6 teaspoon
  • Oil


  • Rava and rice flour is mixed with little water and keep mixing it till a smooth batter forms. Add cumin seeds, salt and asafoetida. Cover it and keep it in a warm place for some time for fermentation.
  • Green chillies, black pepper, cashew nuts, chopped onions and ginger are mixed in a bowl and set aside. A flat pan namely (tawa) is heated and it is greased with 2 spoons of oil. Some water is added in the batter of dosa till it becomes thin.
  • 1 cup of batter is poured in centre of pan and spread quickly by spiralling outward motion so as to form a very thin pancake of 10 inches in diameter. On top of it some green chilli-onion mixture is sprinkled. The edges are dotted with little oil and cooked till golden brown. The dosa is folded carefully with the help of spatula and then replaced from the pan to be served hot to the people. Serve it with sambar and chutney.