Macadamia Free Vegan Onion Rava Dosa
This South Indian street food classic is everything you want in a savory crepe — impossibly thin, shatteringly crisp at the edges, and loaded with the warm fragrance of cumin, fresh ginger, and green chili. The lacy, hole-riddled texture comes entirely from the technique of pouring a very thin batter in a circular motion rather than spreading it, which means every batch has that satisfying crunch you'd find at a roadside tiffin stall. Semolina, rice flour, and all-purpose flour form the base, while finely chopped onion and cilantro add little pops of flavor throughout. Since the entire recipe is built from pantry staples and fresh aromatics, there's nothing here to raise any flags for people avoiding tree nuts — no nut oils, no nut-based flours, just clean, straightforward ingredients. The batter comes together quickly and rests for only 15 minutes, making this a surprisingly achievable weeknight project even if you've never made dosa before. Serve them straight from the pan with coconut chutney or sambar on the side, because these do not wait — the crispness is best the moment they hit the plate.
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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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