How to make rava dosa is a very simple recipe with minimal ingredients but a nightmare to most of us, as we don’t get the lacy and porous texture like restaurant ones. There is no such hidden secrecy in the recipe, the only tricky part that has to be noted here is the batter consistency and the tawa should be extra hot before making the dosa. I had been hooked to this recipe for the past 3 to 4 years, and whenever I run out of idli batter, I immediately prepare this Instant Onion rava dosa recipe as it doesn’t require soaking, grinding or fermenting process. Undoubtedly, it goes very well with hotel sambar, coconut chutney, kara chutney etc.
Instant Onion Rava Dosa Recipe
Checkout youtube video below with step wise instructions
Instant Onion Rava Dosa Recipe | How to make Rava Dosa
Recipe Cuisine: South Indian | Recipe Category: Dosa / Breakfast Recipes
Preparation + Cooking Time : 25 Mins | Makes : 10
- Rava / Sooji / Semolina – 1/2 cup
- Rice Flour – 1/2 cup
- Maida / All Purpose flour – 1/4 cup
- Sour Curd – 1/8 cup
- Onion – 1
- Green Chilli – 1
- Ginger – 1 small piece
- Coriander Leaves -1 tbsp
- Curry Leaves – 1 Sprig
- Jeera – 1 tsp
- Pepper corns – 1 tsp
- Salt – As Required
- Water – 2 Cups approximately
- Oil / Ghee – For making dosa
1. Measure all the ingredients and keep it ready. Chop onion, green chilli, ginger, coriander and curry leaves finely. Crush jeera and pepper corns. 
2. In a wide bowl, add rava, rice flour and maida.
3. Then add chopped onion, green chilli and ginger.
4. Add pepper, jeera, coriander leaves and curry leaves.
5. Pour curd, 2 cups of water and whisk it well without any lumps.
6. Now add salt and keep the batter undisturbed for 15 mins. The batter should be free flowing and in pouring consistency like butter milk.
7. The batter settles down so mix again. Heat a tawa, sprinkle little water, if the water evaporates immediately then the tawa is ready to make dosa. Now pour a ladle of batter from the edges to center, don’t spread the batter with the ladle. Drizzle oil generously. 
8. Cover it with a lid to get uniform golden colour. Cook for 2 to 3 minutes in very low flame, till it turns crispy and no need to flip the dosa.
Serve this instant onion rava dosa recipe with coriander chutney and idli sambar recipe.
Instant Onion Rava Dosa Recipe
1. Water can be replaced with thin butter milk, it gives more taste to the instant onion rava dosa recipe.
2. For healthy version, maida can be skipped and done with rava and rice flour only.
3. How to make rava dosa batter consistency is very important :
a. The batter should be mixed well without any lumps.
b. The batter should be free flowing and in pouring consistency like buttermilk.
c. If the dosa turns dense, add little more water to get crispy dosa.
d. The batter settles down, so mix well every time before making dosa.
4. The tawa should be very hot, else the dosa sticks to the tawa.
5. Always pour the batter from the edge to center, also don’t spread the batter with the ladle.
6. There should be holes in the dosa, it helps steam to escape and yields crispy dosa.
7. Oil should be drizzled generously to get crispy dosa.
8. Ghee can be used for more flavour and to get golden colour.
9. Usually this dosa takes long time to get crispier and it should be cooked in very low flame.
10. This batter can be refrigerated and used for 2 to 3 days.
Instant Onion Rava Dosa Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
Beautifully made rava dosas! Thank you for sharing all the tips… very helpful for people like me who are always scared to make it…
Rava dosa has turned out perfect Priya, feel like grabbing it off the screen 🙂
perfectly made rava dosa!