Rava dosa or Crispy onion rava dosa is one of the most desired South Indian breakfasts made with semolina(rava/sooji), rice flour & all-purpose flour.

Whenever we visit a good South Indian vegetarian restaurant for breakfast or dinner, I always tend to order this crispy onion Rava dosa with colorful chutneys and sambhar.

How to make the perfect Crispy onion rava dosa?

The stiff and crisp corners of an ideal rava dosa break (instead of tear) when hot. The lacy single-layered and golden brown texture can be achieved with some useful tips and practice.

Over time I ventured a few tweaks and finally found the perfect recipe and useful tips. You may need little patience to make these rava dosas as it takes a little extra time to turn crisp. This dosa recipe doesn’t need fermentation time so it can be made instantly excluding rava soaking time(30mins).

Points to note to get crispy Rava roast:

1. Use an equal amount of semolina/sooji and rice flour with a quarter portion of all-purpose flour. The plain flour gives the necessary binding hence don’t skip this.
2. As this doesn’t need fermenting, curd acts as the souring agent for rava dosai. Also, curd gives a nice golden color to the dosa. But always add only a little(or mentioned quantity) to retain the shape of the dosa.
3. Next is the most important tip is to keep the batter watery thin. The batter becomes thick during the rest time because of the soaked rava. So just before making dosas, always check the consistency and add more water to the batter if necessary.
4. For each dosa mix the batter well from the bottom because water tends to come up. Do not pour two layers of batter, maintain a single layer and just fill the gaps.
5. Always pour the batter from the outer side(edge side of the pan) to the inner side of the tawa in circles and not the other way around(from the middle like normal rice dosa).
6. The tawa should be really hot before pouring the batter to get the gorgeous crisp rava dosa with lots of pores.
7. Finely chop onions, chillies, ginger & greens. Big pieces may tear the bonding of the dosa hence do very fine chopping or skip onions for plain rava roast.

Serving suggestions:

The paper-thin Rava dose is blissfully good and wholesome when served hot with,

Tiffin sambar along with Mint coriander chutney, Tomato chutney or Kalavai chutney, or Kara chutney and Coconut chutney.

In fact, a simple coconut chutney would be perfect as we add all needed spices/tastes like peppers, onion, curd, ginger and salt. It is an all-in-all balanced tasting food.

Try to serve these from pan to plate piping hot for great taste. Let’s see with stepwise pictures below the recipe card. Also, check out the video uploaded for a better understanding.

Rava dosa | Crispy onion rava dosa | Rava roast

Sangskitchen

Rava dosa or Crispy onion rava dosa is one of the most desired South Indian breakfasts made with semolina(rava/sooji), rice flour & all-purpose flour.

4.67 from 3 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Rest Time 30 minutes mins

Total Time 1 hour hr

Course Breakfast, Main Course

Cuisine South Indian

Servings 10 dosas

Calories 100 kcal

Equipment

• Dosa tawa
• Mixing bowl

Ingredients

  

1x2x3x

• 1 cup Rava/Sooji /semolina (240ml cup used)
• 1 cup Rice flour
• 1/4 cup Maida
• 1/2 cup Curd (optional)
• 1/2 cup Onion
• 2 Green chillies
• Curry leaves
• Coriander leaves
• 1 tsp Whole pepper corns
• 1 tsp Jeera/cumin
• 1 tsp Ginger
• Oil
• 1.5 tsp Salt

Instructions

 

Preparation:

• Chop onions, green chillies, ginger, curry leaves and coriander leaves very finely. Bigpieces may tear the bonding of the dosa hence do very fine chopping or skiponions for plain rava roast.Churn/beat curd. You can use buttermilk instead of curd.

Recipe:

How to make Rava dosa batter:

• Take a large mixing bowl and add 1 cup rava, 1cup rice flour, 1/4 cup maida(all-purpose flour), salt. Add curd orbuttermilk and mix everything.
• Add ginger, onions, green chillies, curry leaves, coriander leaves, pepper corns and cumin seeds.
• Mix everything with water and make the batter very thin. Make sure no lumps are formed. The consistency should be like neer dosa. Keep aside for 20-30 mins.

How to make crispy rava roast:

• Heat dosa tawa. Check the correct heat by sprinkling water and if water sizzles the tawa is hot enough. If using iron tawa apply a tsp of oil. For non-stick pan spreading oil is not necessary. For each dosa, mix the batter well from the bottom because water tends to come up leaving the heavy batter at the bottom.
• After 30mins of rest time, the rava enlarges and the batter may become thick. Add more water to make it thin and watery batter.
• Pour the watery batter from the edges towards the center in a circular motion. I forgot to click, pardon me next time I will include the picture. Be careful not to pour the batter double time anywhere in tawa. It is okay to have holes but double pouring will not yield crisp dosas.
• Look at the holes forming instantly once you poured the batter in hot tawa. Add a teaspoon of oil for roasting around the corners and in middle of the dosa.
• Keep the flame in medium-high and wait for the bottom side to roast nicely. It may take4to 5 mins for each dosa. Check the corner by lifting, if it is golden brown and crispy, dosa is ready. No need to flip and cook other side.
• Serve Rava roast super hot with sambar and chutneys.

Video

Notes

Tips:

• Make sure the batter is very thin, add extra water required.
• This rava dosa can be prepared without curd/buttermilk too.
• Onion, green chillies and ginger should be finely chopped. You can skip onions for plain rava roast.
• Tawa should be well seasoned or non-stick.

Nutrition

Calories: 100kcal

Keyword breakfast dosas, crispy onion rava dosa, Rava dosa, rava roast, rawa dosai, Sooji recipes

Tried this recipe?Let us know how it was!

Preparation:

• Keep all the ingredients ready. Finely chop onions, chillies, ginger & greens. Big pieces may tear the bonding of the dosa hence do very fine chopping or skip onions for plain rava roast.

Recipe with pictures:

How to make Rava dosa batter:

• Take a large mixing bowl and add 1 cup rava, 1 cup rice flour, 1/4 cup maida(all-purpose flour), salt. Add curd or buttermilk and mix everything.
• Add ginger, onions, green chillies, curry leaves, coriander leaves, peppercorns and cumin seeds.

• Mix everything with water and make the batter very thin. Make sure no lumps are formed. The consistency should be like neer dosa. Keep this batter in rest for 30mins for the rava to soak well.

How to make Rava roast: (check the video for better understanding)

• Heat dosa tawa. Check the correct heat by sprinkling water and if the water sizzles the tawa is hot enough to start. If using iron tawa apply a tsp of oil. For a non-stick pan spreading oil is not necessary.
• For each dosa, mix the batter well from the bottom because water tends to come up leaving the heavy batter at the bottom.
• After 30mins of rest time, the rava enlarges and the batter may become thick. Add more water to make it thin and watery batter.

• Pour the watery batter from the edges towards the center in a circular motion.
• Do not pour two layers of batter, maintain a single layer and just fill the gaps.

• Be careful not to pour the batter double-time anywhere in tawa. It is okay to have holes but double pouring will not yield crisp dosas.
• Look at the holes forming instantly once you poured the batter into hot tawa. Add a teaspoon of oil for roasting around the corners and in the middle of the dosa. Beginners, please check the video uploaded to understand exactly.

• Keep the flame in medium and wait for the bottom side to roast nicely. Check the corner by lifting, if it is golden brown and crispy, dosa is ready. No need to flip and cook another side.

• Serve rava roast super hot with Sambar and chutneys.

Tips:

• Make sure the batter is very thin, add extra water required.
• This rava dosa can be prepared without curd/buttermilk too.
• Onion, green chillies and ginger should be finely chopped. You can skip onions for plain rava roast.
• Tawa should be well seasoned or non-stick.