Hazelnut Free Vegan Onion Rava Dosa
Crispy, lacy, and packed with the warm bite of green chili and ginger, this South Indian street-food classic is one of those dishes that looks impossibly impressive but comes together with pantry staples. The batter is built from semolina, rice flour, and a splash of all-purpose flour, making it naturally free from tree nuts of any kind — no swaps or substitutions needed. Finely chopped onion, cumin seeds, and fresh cilantro get stirred right into the thin, pourable batter, so every bite is loaded with flavor before it even hits the pan. The real magic happens at the pour: instead of spreading the batter like a crepe, you swirl it onto a hot skillet in a circular motion, which creates those signature lacy holes and shatteringly crisp edges. Cooking it undisturbed over medium-high heat until the surface is dry and the underside is deep golden-brown is the key to nailing that texture. Serve it straight from the pan with coconut chutney or sambar — it loses its crunch fast, and you'll want every bite at its best.
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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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