Rava Dosa and Rava Onion Dosa

Dose/Dosa is always the favorite breakfast in South India. There are so many varieties of Dosas we can prepare - each one has its own taste and flavor. Rave Dosa is the one of the most popular variety we can find in the restaurants. This recipe is from a restaurant chef from my home town.


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  1. Mix all the flours along with salt and jeera.
  2. Then add chillies, cilantro and water ( only 2 ½ cups first ). Mix well so that there are no lumps.
  3. Keep it aside for 30 to 45 minutes
  4. Then grease and heat the tava/skillet on medium heat.
  5. Once the skillet is hot, smear some oil again.
  6. Take a ladle of batter (mix the batter each time you make a dosa), and simply spread it all over the tava.
  7. Put some oil on it and cover it. Let it cook for 1 ½ to 2 minutes - This is very important, it has cook slowly in order to become a crispy dosa.
  8. Flip the dosa and let it cook for another minute. Then remove it from the skillet.
  9. Continue the procedure with remaining batter.
  10. Every time you make a dosa, remember to mix the batter and grease the skillet.
To make Onion Rava Dosa:
  1. Grease the skillet and sprinkle cut onion on the hot tava.
  2. Spread the batter all over the onions.
  3. Put some oil, cover it, and let it cook for 1½ to 2 minutes.
  4. Flip it over and let it cook.
  5. With just one batter we have both onion and plain rava dosa ready.
  6. Serve this with Tomato Onion Chutney.


You can also use butter milk or a mixture of curd and water, instead of just water. If you do this, then keeping it aside for 10 minutes should be enough