Xanthan Gum Free Vegan Onion Rava Dosa
Crispy, lacy, and packed with the warm bite of green chili and cumin, this South Indian street-food classic is one of those dishes that looks impressively technical but comes together with pantry staples and a hot pan. The batter is built entirely from semolina, rice flour, and all-purpose flour — no gums, no stabilizers, no additives of any kind — so it's naturally free of the thickeners that sneak into so many packaged or restaurant versions. That thin, almost watery consistency is actually the secret: the batter is poured in a wide circular motion rather than spread, which is exactly what creates those signature lacy holes and shatteringly crisp edges. Finely chopped onion, fresh ginger, cilantro, and black pepper go straight into the batter, so every bite carries real depth without needing anything processed. The whole thing is plant-based too, relying only on a neutral oil for cooking, making it a genuinely satisfying option for anyone navigating multiple dietary needs at once. Serve it hot off the pan with coconut chutney or sambar, because rava dosa waits for no one — the crunch is best the moment it hits the plate.
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 oil 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!