Crispy Rava Onion Dosa Recipe (Hotel Style at Home)
If you love quick South Indian breakfasts, this Crispy Rava Onion Dosa is perfect for you. No fermentation needed, no grinding required, and it turns out super crispy and flavorful every time. This is a perfect option for busy mornings or evening snacks.
🕒 Preparation Time
Prep Time: 10 minutes
Resting Time: 15–20 minutes
Cooking Time: 15 minutes
Total Time: 40 minutes
🛒 Ingredients
1 cup rava (semolina)
¼ cup rice flour
2 tbsp maida (optional for extra crispiness)
1 medium onion (finely chopped)
1–2 green chilies (finely chopped)
1 tsp cumin seeds
1 tbsp chopped coriander leaves
1 tsp crushed black pepper (optional)
Salt to taste
2½–3 cups water (to make thin batter)
Oil for cooking
👩🍳 Step-by-Step Preparation
1️⃣ Prepare the Batter
In a large bowl, mix rava, rice flour, and maida. Add salt and water gradually while mixing to form a very thin, watery batter (similar to buttermilk consistency).
Let the batter rest for 15–20 minutes. Rava absorbs water, so adjust consistency by adding more water if needed.
2️⃣ Add Flavor
Add chopped onions, green chilies, cumin seeds, coriander leaves, and black pepper. Mix well.
3️⃣ Heat the Pan
Heat a dosa tawa on medium flame. Sprinkle a few drops of water to check if it’s hot enough (water should sizzle).
Lightly grease with oil.
4️⃣ Pour the Dosa
Unlike regular dosa, pour the batter from a little height in a circular motion. Fill the gaps with extra batter.
Drizzle oil around the edges.
5️⃣ Cook Until Crispy
Cook on medium flame until the edges turn golden brown and crispy. No need to flip unless you want extra crispiness.
Fold and serve hot.
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