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Crispy onion Rava dosa

Rava dosa | Crispy onion rava dosa | Rava roast

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
Prep Time 10 minutes
Cook Time 20 minutes
Rest Time 30 minutes
Total Time 1 hour
Course Breakfast, Main Course
Cuisine South Indian
Servings 10 dosas
Calories 100 kcal


  • Dosa tawa
  • Mixing bowl


  • 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



  • 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.


    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.



    • 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.


    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!