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    Home » Breakfast » Idli and Dosa » Rava Dosa with Onion Chutney

    Instant Rava Dosa Recipe and Onion Chutney | Video

    Published: Sep 21, 2021 by Pavani · Leave a Comment

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    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.

    Blue plate with rava dosa with bowls of onion chutney and peanut chutney

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    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like
    • Recipe Card

    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.

    grey plate with rava dosa and onion chutney

    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.
    Ingredients needed - details in recipe card

    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
    Ingredients needed - details in recipe card

    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.

    Mixing wet and dry ingredients in a mixing bowl

    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.

    Making dosa on a nonstick pan

    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.

    Blue plate with 2 crispy rava dosa

    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.

    Grinding onion, garlic, chilies into a coarse paste

    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.

    Cooking onion mixture until thick

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

    Brown bowl with spicy onion chutney

    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:

    • White tray with parboiled rice idli with bowls of sambar and peanut chutney
      Instant Pot Idli and Peanut Chutney | Video
    • Brown plate with jowar upma topped with cashews
      Instant Pot Jowar Rava Upma Recipe
    • Blue plate with dibba rotti
      Dibba Rotti Recipe | Minapa Rotti
    • Pesarattu Upma Recipe
    Blue plate with rava dosa with bowls of onion chutney and peanut chutney

    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

    Blue plate with rava dosa with bowls of onion chutney and peanut chutney

    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
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    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

    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!

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    Reader Interactions

    Comments

    1. Sandhya Ramakrishnan

      November 12, 2013 at 3:49 am

      Pavani, love the shot with the steam coming out! The dosas look marvelous and no one good even guess that it used brown rice flour! I am bookmarking this 🙂

      Reply
    2. Manjula Bharath

      November 12, 2013 at 3:53 am

      wow so perfectly made rava dosa with superb clicks 🙂 love your presentation dear 🙂

      Reply
    3. Hari Chandana P

      November 12, 2013 at 5:31 am

      Woww.. amazing presentation.. Love these pictures and the 2nd pic is very beautiful.. great job 🙂

      Reply
    4. Lubna Karim

      November 12, 2013 at 5:52 am

      That's a yum dosa...lovely pics....

      Reply
    5. Yes Cook

      November 12, 2013 at 7:51 am

      Super hit combination. Both the recipes are good.Thanks for sharing.

      Reply
    6. Srivalli

      November 12, 2013 at 8:30 am

      Wow love that click with steam going out..very beautiful shot!...and whats to say about rava dosa, my favorite!

      Reply
    7. Priya Suresh

      November 12, 2013 at 8:35 am

      Woww, they looks fabulous..Can see the steam prefectly, well done Pavani.

      Reply
    8. Sapana Behl

      November 12, 2013 at 8:35 am

      Rava dosa with onion chutney ,who can resist even if there is a healthier version...

      Reply
    9. Briju Parthasarathy

      November 12, 2013 at 2:36 pm

      Looks nice

      Reply
    10. Nalini's Kitchen

      November 12, 2013 at 4:34 pm

      Dosa looks so tempting and ur version sounds good...we make it slightly in a different proportions..

      Reply
    11. Vanamala Hebbar

      November 12, 2013 at 7:32 pm

      Looks Delicious...and lovely pics

      Reply
    12. Harini-Jaya Rupanagudi

      November 13, 2013 at 5:50 pm

      My fav rava dosa with the steam shooting up ..beautiful capture!

      Reply
    13. veena krishnakumar

      November 17, 2013 at 7:17 am

      This looks delicious and love the pic with the steam coming out

      Reply
    14. sushma

      November 20, 2013 at 7:21 pm

      Dosa looks great

      Reply
    15. Global Tastes & Travels Inc.

      November 30, 2013 at 7:13 pm

      photos look amazing - the whole meal would be so delisiouc

      Reply
    16. Global Tastes & Travels Inc.

      November 30, 2013 at 7:13 pm

      photos look amazing - the whole meal would be so delisiouc

      Reply
    17. Dhiraj Kumar

      September 21, 2015 at 10:08 am

      Thanks for sharing this recipe. I look forward to trying it out...Chinese Restaurant in South Campus

      Reply

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