Lupin Free Vegan Onion Rava Dosa
Crispy, lacy, and deeply savory, this South Indian street-food classic is built on a batter of semolina, rice flour, and all-purpose flour — none of which contain lupin — so you can dig in without scanning labels for that sneaky legume flour that turns up in so many packaged flatbreads and mixes. The batter is loaded with finely chopped onion, green chilies, fresh ginger, cumin seeds, and cilantro, giving every bite a fragrant, spiced punch that makes it genuinely hard to stop at one. The magic of this dosa is in the pour: you swirl the thin, almost watery batter around the pan in a wide circle and let the heat do the work, creating those signature lacy holes and shatteringly crisp edges without any spreading required. Watching it transform from a pale, runny pool into a golden, web-like crepe in just a few minutes is one of the most satisfying things you can do on a weeknight. Because the whole recipe is also plant-based, it works beautifully for anyone cooking for a mixed table with multiple dietary needs. Serve it hot and folded with coconut chutney or sambar on the side, and don't wait — rava dosa is at its absolute best the moment it comes off the pan.
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!