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Instant Rava Dosa Recipe - Onion Rava Dosa | Suji Dosa

Crispy & crunchy Hotel Style Instant Rava Dosa Recipe with step-wise pictures & video. The main ingredients for making this dosa are semolina (rava/sooji), rice flour and maida (all purpose flour). Make the dosa plain or add seasoningsā€¦..Making Rava Dosa at home is that simple!
Prep Time5 mins
Cook Time25 mins
Resting Time20 mins
Total Time50 mins
Course: Main course or breakfast
Cuisine: Indian
Keyword: Rava Dosa, Onion Rava Dosa, Instant Dosa, Suji Dosa
Servings: 4
Author: Padma Veeranki


To make Rava Dosa Batter

  • 1 Cup Rava/Semolina/Suji Unroasted Divided
  • 3/4 Cup Rice Flour
  • 3/4 Cup Maida
  • 1/4 Cup Yoghurt
  • 5 Cups Water Divided
  • 1 tsp Salt Or as needed
  • 1 tsp Sugar
  • 1 tsp Cumin Seeds
  • 1 tsp Black Peppercorns Crushed
  • 2 Green Chillies Finely Chopped
  • 1 tsp Finely Chopped Ginger
  • Few Curry Leaves Finely Chopped
  • Few Cashews Broken into Small Pieces

To make Onion Rava Dosa

  • 2 tbsp Rava/Semolina Unroasted
  • 1 Cup Water + a little extra as needed
  • 1/2 Cup Onions Finely Chopped
  • Oil/Ghee As needed to make dosas


  • In a large mixing bowl add rava (Save 2 tbsp to be added later), rice flour, maida, required salt, a little sugar, cumin seeds, crushed black peppercorns, broken cashews, finely chopped green chillies, curry leaves and coriander. Mix well to get a Lum free batter.
  • Add water and mix well. The batter should be thin and runny. Let it rest for 20 mins.

Let's make Rava Dosa:

  • Just before making the dosas, add remaining 2 tbsp of rava and 1 cup water to the batter. Mix well.
  • Meanwhile heat the iron or cast iron pan for making dosa. Once hot, set it on medium heat. Drizzle few drops oil and Sprinkle few finely chopped onions on the tawa.
  • Mix the batter thoroughly and take a small glass for bowl of the rava dosa batter.
  • Pour it from a height starting from the circumference (edge) of the pan towards the centre in circular motion, filling any large gaps. This has to be done quickly and do not pour lot of batter at one placeā€¦It should be lacy & porous.
  • Drizzle oil all over the dosa, filling all the holes.
  • Cook the dosa on low to medium heat until the bottom looks golden brown & the dosa leaves the sides of the pan. It takes about 8 to 12 minutes.
  • Gently lift the dosa from the edges and fold it in half. Remove from heat. Do not flip.
  • As you make dosas, the batter thickens. So, add extra water to the batter to maintain consistency and mix it well before making each dosa.
  • Repeat the same process for rest of the batter to make rava dosa.
  • Serve hot with any chutney of your choice!

Recipe Video


  • Most important is to prepare a flowing consistency batter for crispy dosa.
  • Additionally, you can add fresh coconut pieces into batter.
  • The tawa/pan must be very hot before pouring the batter and then the dosa should be cooked on low to medium heat for best results.
  • Mix the batter well between each dosa and add extra water to maintain the flowing consistency of the battter.
  • Rava Dosa is crispy & tastes great when served hot.
  • Skip onions if you want to make no onion version.
  • Sprinkle some idli podi/chutney powder on the dosa while it is cooking to make Podi Onion Rava Dosa.
  • To make it vegan, skip adding curd & use only oil to make dosa. However, adding curd gives a nice flavour to the dosa.