Carrageenan Free Vegan Onion Rava Dosa
Crispy, lacy, and deeply savory, this South Indian street-food classic is made entirely from pantry staples — semolina, rice flour, and a handful of aromatics — with zero processed additives to worry about. Carrageenan hides in a surprising number of store-bought chutneys, plant-based products, and packaged batters, so making this one from scratch means you stay completely in control of every ingredient. The batter comes together with just a whisk and a short rest, and the magic happens at the pour: a thin, free-flowing stream of batter hits a screaming-hot pan and instantly forms those signature lacy holes without any spreading required. Finely chopped onion, green chili, fresh ginger, cumin seeds, and cilantro are stirred right into the batter, so every bite is loaded with flavor before it even hits the pan. The result is a shatteringly crisp crepe with golden, caramelized edges and a texture that is genuinely hard to achieve with anything pre-made. Pair it with coconut chutney and sambar for the full experience, and don't skip the step of stirring the batter before each pour — the semolina settles fast and consistency is everything here.
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Learn more →Ingredients
4 servings
For the batter
- 1 cup fine semolina (rava / sooji)
- ½ cup rice flour
- 2 tbsp all-purpose flour
- 2 ½ cups water, plus more as needed
- 1 tsp salt
- 1 medium yellow onion, finely chopped
- 2 green chilies, finely chopped
- 1 tsp fresh ginger, finely grated
- 1 tsp cumin seeds
- 2 tbsp fresh cilantro, finely chopped
- ¼ tsp black pepper
For cooking
- 3–4 tbsp neutral oil (such as canola or sunflower oil), for cooking
For serving
- coconut chutney, for serving (optional)
- sambar, for serving (optional)
Instructions
- 1
In a large mixing bowl, whisk together the semolina, rice flour, all-purpose flour, salt, and 2 1/2 cups water until smooth and lump-free. The batter should be very thin and pourable — thinner than pancake batter, closer to the consistency of heavy cream. Let the batter rest for 15 minutes so the semolina hydrates fully.
- 2
After resting, stir in the chopped onion, green chilies, ginger, cumin seeds, cilantro, and black pepper. If the batter has thickened as the semolina absorbs water, whisk in additional water, a few tablespoons at a time, until it returns to a thin, pourable consistency. The batter should flow freely off the ladle.
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