Instant Rava Dosa Recipe and Onion Chutney | Video

Rava dosa and onion chutney is a classic South Indian breakfast. Crispy and lacy dosa along with spicy chutney is an amazing combo.

These rawa dosa are one of my favorite to order at Indian restaurants. But they are very easy to make right at home. All you need is a handful of ingredients and a good tawa or griddle to enjoy these crispy dosa.

This post contains affiliate links to Amazon and other sites. I will earn a commission from qualifying purchases through those links. This blog generates income via ads. Click here to read my affiliate links policy.

About the Recipe

Rava dosa aka sooji dosa is probably one of the most loved South Indian breakfast item. They are crispy, lacy and absolutely delicious.

The best part of this recipe is that these are instant rava dosa. Which means there is no need for soaking, grinding or fermenting. All you need is few basic pantry ingredients like rawa or sooji along with rice & all-purpose flours and curd.

My version of rava dosa is a tad bit healthier and a little guilt-free. I use brown rice flour instead of regular rice flour to add some fiber. There is no discernible difference in either the taste or the texture of the dosa. But feel free to use regular rice flour if you don't have brown rice flour on hand.

No South Indian breakfast is complete without a chutney. I usually serve rava dosa with onion chutney aka ulli karam chutney in Telugu - which I think is the best combo. But you can also serve with peanut chutney or sambar or mixed vegetable sagu.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here is the list of rava dosa ingredients:

• Sooji - I recommend using medium size sooji, not too fine or coarse. Semolina flour is great to use here.
• Rice flour - I use brown rice flour because it has more fiber than regular white rice flour. But feel free to use either one in the recipe.
• All purpose flour - you can also use whole-wheat flour, but the texture of rava dosa will not be as crispy.
• Yogurt - use homemade or store-bought plain yogurt. Greek yogurt is also great.
• Salt
• Flavorings:
  • if you want to make plain rava dosa recipe, then use finely chopped green chilies and cilantro.
  • for onion rava dosa, add finely chopped onion along with the above.
  • if you want to make rava masala dosa, then stuff the dosa with besan aloo curry or potato curry.

Here are the ingredients you need to make onion chutney:

• Onion - I love using red onions, but any variety can be used.
• Garlic
• Dry red chilies
• Tamarind
• Mustard & Cumin seeds
• Salt

You will need a good nonstick griddle or a well seasoned cast iron griddle to make these crispy rava dosa.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make ravva dosalu/ instant rava dosa with curd:

In a medium size mixing bowl, combine all purpose flour, rice flour, sooji, and salt. Add yogurt and 1 cup of water. Mix well making sure that there are no lumps. The mixture will be thick at this point. Cover and set aside for at least 30 minutes.

When ready to make dosa, stir in the remaining 1 cup of water and whisk well. Add cumin seeds, chopped onions, green chilies and cilantro into the batter. The batter should have a thin buttermilk consistency. Add more water if needed.

Heat a tawa or griddle on medium-high flame until very hot. Pour batter using a ladle from about 3"-4" above the tawa in a circular motion from outside to the center. Don't spread the batter.

Pour 1~2 teaspoons oil on the dosa and cook until golden brown and crispy, about 3 minutes. When the bottom is golden brown and crispy, gently flip and cook on the other side for about 2 minutes. Remove from the griddle and serve hot. Repeat with the remaining batter.

Here is how to make delicious onion chutney for dosa:

Combine onion, tamarind paste, dry red chilies, salt and garlic in a blender or food processor. Grind to a coarse paste without adding any water.

Heat oil in a nonstick pan on medium heat. Add mustard and cumin seeds and once the seeds start to splutter, add the ground paste. Cook on medium flame, stirring frequently, until the raw smell of onions goes away and mixture thickens.

Taste the chutney and adjust the seasoning by adding more salt or tamarind paste.

Expert Tips

• Using slightly sour yogurt is preferred for the best taste.
• I use homemade whole milk yogurt. But you can use 2% or whole milk plain or Greek yogurt.
• For the best texture of dosa, make sure that the griddle is heated thoroughly before pouring the batter. Keep the flame on medium ~ medium-high.
• Batter needs to be poured onto the hot griddle, do not try to spread the dosa it will stick together and won't spread.
• These dosa are best served hot off the pan.
• Any leftover batter can be stored for 1 day in the refrigerator.
• Onion chutney can be served with idli, dosa, upma or even with plain rice.

You might also like

Here are a few more delicious South Indian breakfast ideas:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card

Easy Rava Dosa with Onion Chutney

Rava dosa and onion chutney is a classic South Indian breakfast. Crispy, lacy dosa with spicy chutney is an amazing combo. A must try recipe!

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 15 mins

Cook Time: 45 mins

Resting Time:: 30 mins

Total Time: 1 hr 30 mins

Course: Breakfast

Cuisine: south indian

Servings: 16 dosa

Ingredients

1x2x3x

For the Dosa:

• ½ cup All purpose flour
• ½ cup Brown Rice flour
• ½ cup Fine Sooji or Semolina flour
• ½ cup Yogurt, whisked
• 2 cups Water, plus more if needed
• 1½ teaspoons Cumin seeds
• 1 Small Onion, finely chopped
• 2 Green chilies, finely chopped
• 2 tablespoons Cilantro leaves, finely chopped
• To taste Salt
• As needed Canola or Vegetable Oil, to make dosa

Onion Chutney:

• 2 Medium Onions, chopped
• 1 tablespoon Tamarind paste
• 3~4 Dry red chilies*
• 1 Garlic clove
• 2 tablespoons Oil
• ½ teaspoon Mustard seeds
• ½ tsp Cumin seeds

Instructions

To make Dosa:

• In a medium size mixing bowl, combine all purpose flour, rice flour, sooji, and salt. Add yogurt and 1 cup of water. Mix well making sure that there are no lumps. The mixture will be thick at this point. Cover and set aside for at least 30 minutes.
• When ready to make dosa, stir in the remaining 1 cup of water and whisk well. Add cumin seeds, chopped onions, green chilies and cilantro into the batter. The batter should have a thin buttermilk consistency. Add more water if needed.
• Heat a tawa or griddle on medium-high flame until very hot. Pour batter using a ladle from about 3"-4" above the tawa in a circular motion from outside to the center. Don't spread the batter.
• Pour 1~2 teaspoons oil on the dosa and cook until golden brown and crispy, about 3 minutes. When the bottom is golden brown and crispy, gently flip and cook on the other side for about 2 minutes. Remove from the griddle and serve hot. Repeat with the remaining batter.

To make Onion Chutney:

• Combine onion, tamarind paste, dry red chilies, salt and garlic in a blender or food processor. Grind to a coarse paste without adding any water.
• Heat oil in a nonstick pan on medium heat. Add mustard and cumin seeds and once the seeds start to splutter, add the ground paste. Cook on medium flame, stirring frequently, until the raw smell of onions goes away and the mixture thickens, about 12~15 minutes.
• Taste the chutney and adjust the seasoning by adding more salt or tamarind paste.

Video

Notes

• Using slightly sour yogurt is preferred for the best taste.
• I use homemade whole milk yogurt. But you can use 2% or whole milk plain or Greek yogurt.
• For the best texture of dosa, make sure that the griddle is heated thoroughly before pouring the batter. Keep the flame on medium ~ medium-high.
• Batter needs to be poured onto the hot griddle, do not try to spread the dosa it will stick together and won't spread.
• These dosa are best served hot off the pan.
• Any leftover batter can be stored for 1 day in the refrigerator.
• Onion chutney can be served with idli, dosa, upma or even with plain rice.

Nutrition

Serving: 1dosa | Calories: 83kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 25mg | Potassium: 78mg | Fiber: 1g | Sugar: 2g | Vitamin A: 32IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg

Tried this recipe?Mention @cooks_hideout or tag #cookshideout!