Yeast Free Vegan Onion Rava Dosa
This South Indian street-food classic gets its magic from a batter built on semolina, rice flour, and all-purpose flour — not a single grain of yeast in sight, which makes it a genuinely exciting option when you're craving something crispy and satisfying without the usual leavening concerns. The thin, almost watery batter is the secret: poured in a wide circular motion rather than spread, it hits the hot pan and sets into those gorgeous lacy holes that give rava dosa its signature crunch. Finely chopped onion, green chilies, fresh ginger, cumin seeds, and cilantro get stirred right into the batter, so every bite is loaded with flavor from the inside out. The whole thing is completely plant-based, relying on nothing more than pantry staples and fresh aromatics to deliver something that tastes far more complex than the ingredient list suggests. Served hot off the pan with coconut chutney or sambar alongside, it's the kind of dish that disappears fast — so consider doubling the batter. The key is keeping the batter thin and giving it a good stir before each pour, since the semolina settles quickly and consistency is everything for that perfect, crisp result.
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!