Onion Rava Dosa
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How to Make Onion Rava Dosa (Traditional & Healthy Version)
Onion Rava Dosa is a beloved South Indian snack, renowned for its crispy texture and aromatic flavors. Originating from the vibrant kitchens of Karnataka and Tamil Nadu, this dosa is made with rava (sooji/semolina), rice flour, and a blend of spices. Unlike traditional dosa, Onion Rava Dosa requires no fermentation, making it a quick and healthy option for busy mornings. The addition of finely chopped onions, green chilies, and fresh coriander leaves brings out an earthy aroma that pairs perfectly with coconut chutney and sambar. The dosa's lacy, golden-brown appearance is a feast for the eyes and its crunchy bite is a delight for all ages. Onion Rava Dosa is a popular choice during festivals like Pongal and family gatherings. Its versatility makes it suitable for breakfast, brunch, or even as an evening snack. The recipe is vegetarian and can be easily adapted for vegan diets. Its light and wholesome nature makes it a favorite for those seeking healthier Indian snack options, without compromising on authentic flavors.
Ingredients(for 2 medium-sized dosa per person)
- 1 cup Rava (sooji/semolina) (sooji)
- 1/2 cup Rice flour (chawal ka atta)
- 2 tbsp Maida (all-purpose flour) (optional for extra crispiness) - optional
- 1 medium, finely chopped Onion (pyaz)
- 2, finely chopped Green chilies (hari mirch)
- 2 tbsp, finely chopped Coriander leaves (dhania patta)
- 1 tsp Cumin seeds (jeera)
- 1/2 tsp Black pepper (crushed) (kali mirch) - optional
- to taste Salt (namak)
- 2.5 cups (approx.) Water (as needed for thin batter)
- 2 tbsp Oil (for greasing tawa)
Instructions
- 1
In a large mixing bowl, combine rava (sooji), rice flour, and maida. Add salt and mix well.
3 minutes
Use fine rava for a smoother texture.
- 2
Add chopped onions, green chilies, coriander leaves, cumin seeds, and crushed black pepper. Mix all dry ingredients thoroughly.
4 minutes
Ensure onions are finely chopped for even spreading.
- 3
Gradually add water to the mixture, stirring continuously to form a thin, runny batter. Let it rest for 10 minutes.
10 minutes
Resting helps the flavors to infuse and rava to absorb water.
- 4
Heat a non-stick tawa (griddle) on medium-high flame. Grease lightly with oil.
2 minutes
Ensure tawa is hot before pouring the batter for lacy dosa.
Why This Dish is Healthy
This dosa is a healthy choice due to its low calorie density, minimal oil usage, and fiber-rich ingredients like onions and coriander leaves. It is easy to digest and provides essential micronutrients. Unlike fermented dosa, it is quick to make and avoids excess sodium and saturated fats, supporting heart and metabolic health. Its high water content keeps you hydrated and satiated for hours.
Onion Rava Dosa is rich in complex carbohydrates from rava and rice flour, providing sustained energy. Onions add vitamin C, antioxidants, and dietary fiber, while cumin seeds support digestion. Minimal oil keeps the fat content low, making it a lighter alternative to deep-fried snacks. The dish offers a balance of protein, carbs, and healthy fats, and is cholesterol-free. It is suitable for vegetarian diets and can be tailored for vegan preferences by using plant-based oil.
Pro Tips
- 💡Tip 1: Always use a hot tawa for the perfect lacy texture.
- 💡Tip 2: Rest the batter for at least 10 minutes to enhance flavors.
- 💡Tip 3: If dosa sticks, sprinkle a little water on tawa and wipe before next batch.
Storage & Serving
Best consumed fresh and hot. Batter can be stored in the refrigerator for 24 hours. Stir well before reuse and add a little water to adjust consistency.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 210.0 kcal |
