MSG Free Vegan Onion Rava Dosa
Crispy, lacy, and packed with the kind of savory depth that makes you want to eat standing over the stove, this South Indian street-food classic is a genuinely exciting addition to any home cook's repertoire. The batter comes together from pantry staples — semolina, rice flour, and a splash of all-purpose flour — with fresh onion, green chilies, ginger, cumin, and cilantro stirred in for bold, aromatic flavor. What makes this style of dosa so special is the technique: the thin, pourable batter is swirled into the pan rather than spread, which creates those signature lacy holes and shatteringly crisp edges that no amount of spreading could ever achieve. Because every ingredient here is whole and straightforward, there's no need to scrutinize labels or worry about hidden additives — you know exactly what's going into the pan. It's also entirely plant-based, so it works beautifully for anyone cooking without animal products. Serve it hot with coconut chutney or sambar on the side, and don't be surprised if the first one disappears before you've finished pouring the second.
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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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