Celery Free Vegan Onion Rava Dosa
Crispy, lacy, and deeply savory, this South Indian street-food classic is one of those dishes that looks almost too impressive for how straightforward it actually is. The batter comes together from semolina, rice flour, and all-purpose flour whisked into a thin, pourable consistency — and that thinness is exactly what creates the signature web of golden, crackling holes across each dosa. Finely chopped onion, green chilies, fresh ginger, cumin seeds, and cilantro get stirred right into the batter, so every bite is packed with flavor before a single condiment hits the plate. The whole recipe is naturally plant-based, built entirely from pantry staples and fresh aromatics with no animal products in sight. There's no need to scan labels for hidden dairy or eggs — the ingredients list is clean and transparent from start to finish. Served hot off a cast iron or nonstick skillet with coconut chutney or sambar on the side, these dosas are the kind of thing you'll want to make on a lazy weekend morning and then immediately add to your regular rotation. The technique of pouring in a circular motion rather than spreading is the real trick here, so trust the process and let the batter do its thing.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!