Who doesn’t love the dosa – Indian style savory crepes, often served with a spiced potato stuffing. This hotel style Onion Dosa is a variation of the popular Rava Dosa recipe with more onions and some spices & herbs. This is one of the easiest dosa variants to make since no grinding and no fermentation of the batter is required. Make these dosas for a delicious breakfast or brunch. You can also enjoy them for a light lunch or dinner. The Onion Dosa recipe is not just vegetarian, but vegan too.
About Onion Dosa
If you are someone, who really can’t get enough of the Onion Dosa ever, then this recipe is a must try for you! Because with this recipe, you don’t have to head out to a restaurant. Instead, make and enjoy a restaurant style version of the same dosa at the comfort of your home.
Onion Dosa is a super popular South Indian breakfast dish. Not just all-over South India, but even in other regions, this dosa is an all-time favorite with many.
The typical texture of the onion spiked dosa is one of the USPs of the dish. So, not only is it a celebration for the palate, but is appealing to the eyes too. Just make sure to have it as soon as you make it.
This recipe of the Onion Dosa is quite a simple and easy one, where you just have to prepare the batter, temper it and use it to make perfectly golden and crisp dosas. You can opt to use ghee (clarified butter) in place of oil for cooking the dosas.
This hotel style Onion Dosa is best served hot or warm with an earthy coconut chutney, a comforting Sambar or even both. I know people who also eat it with tomato ketchup. You can try it too!
To make this instant Onion Dosa, just mix all the ingredients and allow the batter to sit for 15 to 20 minutes. Then, you are ready to make the dosas. While the batter is resting, you can prepare the Coconut Chutney. The ease of this recipe makes it a good option for breakfast or even brunch.
So, the usual ingredients that go in the batter of this Onion Dosa are onions of course, un-roasted rava or suji (semolina), rice flour, all-purpose flour or whole wheat flour, green chilli, ginger, crushed black peppercorns, chopped coriander leaves and salt.
To make the batter, you can use water or buttermilk. Sometimes, I prepare the batter with water and sometimes with buttermilk. Both ways the Onion Dosa tastes good.
The spices, herbs that go into the dosa batter impart their unique flavor too. Not to forget, the presence of onions, adding an element of crunch and some sweetness too.
I have tempered the dosa batter with mustard seeds, cumin seeds and curry leaves. This tempering gives a really nice flavor to the dosa and does not take more than 5 minutes.
Some more similar instant and wholesome dosa varieties that you can make in a jiffy are Oats Dosa and Wheat Dosa.
How to make Onion Dosa
Make Batter
1. In a mixing bowl, mix the following ingredients with spoon:
- ½ cup fine textured un-roasted rava or suji (semolina flour or cream of wheat)
- ½ cup rice flour
- 2 tablespoons all-purpose flour or whole wheat flour
- ½ or 1 teaspoon finely chopped green chillies or 1 green chilli
- ½ cup finely chopped onions or about 1 medium-sized onion
- 1 teaspoon finely chopped ginger or 1 inch, optional
- 9 to 10 black peppercorns, crushed
- 1 tablespoon chopped coriander leaves, optional
2. Heat 1 teaspoon oil in a small frying pan. Crackle ½ teaspoon mustard seeds first on low heat.
Then, add 1 teaspoon cumin seeds and 5 to 6 chopped curry leaves. Sauté for a few seconds or till the cumin seeds brown and splutter.
3. Add this tempering together with the oil to the other ingredients in the bowl. Also, add salt as required.
4. Pour water or buttermilk as required and make a thin batter without any lumps. Rest the batter for 15 to 20 minutes.
The batter should not be thick or of medium consistency. I added about 2.25 cups water to the batter. If the batter becomes too thin, then add some rice flour to slightly thicken it.
Make Onion Dosa
5. Heat a cast iron skillet, tawa or a non-stick pan. Using a small piece of cotton fabric, paper napkin or half of an onion which has been dipped in oil, grease the pan all over.
6. With a ladle, pour the prepared batter. First, start pouring the batter from the edges. Keep the heat to medium.
7. Then, move pouring the batter towards the center. If there are big gaps, then fill them lightly with the batter.
8. Drizzle ½ teaspoon oil on top. This dosa takes a little longer time to cook than the regular Dosa. The pan has to be really hot before you pour the batter.
9. Let the base becomes golden or crisp. Flip and cook the other side. Usually, I cook both sides. But you can just cook the base and when the top is also cooked, fold the dosa and serve immediately. Prepare all the dosas this way in batches.
Note: The rava and the flours settle down at the bottom of the batter in the bowl. So, you have to stir the batter very well every time you make the dosa. In case the batter becomes thick after making a few dosas, then add some water or buttermilk. Stir and mix again.
10. Serve the hotel style Onion Dosa hot or warm with coconut chutney or vegetable sambar for a comforting breakfast, brunch or lunch.
You can also serve it with other chutney varieties like Tomato Chutney, Onion Chutney, Peanut Chutney or Ginger Chutney.
If you have any leftover dosa batter, then refrigerate it for 1 day. If the batter looks thick, add some water to thin it.
Expert Tips
- You can either use all-purpose flour or whole wheat flour in the batter.
- Ginger, black pepper and coriander leaves in the batter are optional. You can skip these.
- You can adjust the quantity of spices according to your taste. Some finely chopped fresh coconut can also be added to the batter.
- The batter can be prepared with water or buttermilk, whatever you wish to use. Make sure to make a batter, which is thin (not medium or thick) and free of lumps. In case your batter becomes too thin, add some more rice flour and mix.
- Prepare the buttermilk by dissolving 3 to 4 tablespoons curd (yogurt) in 2 cups water. Whisk well before adding to the other ingredients.
- Adjust the heat while cooking the dosa. The heat will depend on the thickness of the pan or skillet you are using. If using a heavy pan, cook on medium high heat. In case the pan is light or thin, then cook on medium-low to medium heat.
- This recipe can easily be doubled or tripled to make for more servings.
More Dosa Recipes To Try!
Karnataka Recipes
Breakfast Recipes
Breakfast Recipes
Breakfast Recipes
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Onion Dosa (Hotel Style Recipe)
Ingredients
Main ingredients
- ½ cup rava (sooji or semolina), unroasted and finer textured
- ½ cup Rice Flour
- 2 tablespoons all-purpose flour or whole wheat flour
- ½ to 1 teaspoon green chillies – finely chopped or 1 green chilli
- ½ cup onion – finely chopped or 1 medium-sized onion
- 1 teaspoon ginger – finely chopped or 1 inch ginger, optional
- 2.25 cups water or buttermilk or add as required – I added 2.25 cups water *check notes below on how to make the buttermilk
- 9 to 10 black peppercorns – crushed
- 1 tablespoon coriander leaves – chopped, (cilantro), optional
- salt as required
For tempering
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 5 to 6 curry leaves – chopped
Other Ingredient
- oil or ghee as required for roasting the dosa
Instructions
Making batter
- Take the rava, rice flour, all-purpose flour, green chillies, ginger, onion, coriander leaves, crushed black pepper in a mixing bowl.
- Heat 1 teaspoon oil in a small frying pan. Crackle the mustard seeds first on low heat. The mustard seeds should pop before you add the cumin seeds.
- Then add the cumin and chopped curry leaves. Saute for a few seconds till the cumin browns and splutters.
- Add this tempering mixture together with the oil to the other ingredients in the bowl. Add salt as required.
- Pour water or buttermilk and make a thin batter without any lumps. Keep the batter to rest for 15 to 20 minutes.
- The batter should not be thick or of medium consistency. If the dosa batter becomes too thin, then add some rice flour to slightly thicken it.
Cooking onion dosa
- Heat a cast iron skillet or tawa or non-stick pan. Smear a bit oil with a slice of onion or a small piece of cotton fabric or paper napkin. Keep the heat to medium.
- With a ladle pour the dosa batter from the edges towards the center.
- Sprinkle ¼ or ½ or 1 teaspoon of oil from the top.
- Let the base becomes golden and crisp. Flip and cook the other side. When both the sides are cooked, remove the dosa from the pan.
- Prepare all the dosas this way in batches.
- While making second dosa stir the batter very well as the rava and the flours settle down at the bottom of the batter in the bowl.
- Serve the hotel style Onion Dosa hot with coconut chutney or vegetable sambar. This dosa has to be served immediately.
Notes
- *To make the buttermilk – Mix 3 to 4 tablespoons of curd (yogurt) in 2 cups of water. Whip the buttermilk very well before you add it to the other ingredients.
- The recipe can be scaled to make a larger serving.
- Adjust the spices according to your taste preferences.
- You can skip ginger and black pepper if you want.
- Additionally, you can also add some finely chopped fresh coconut to the batter.
- Cook the dosa on medium to medium high heat depending upon the thickness of the pan. If your pan is not heavy then cook on medium-low to medium heat. For a heavy skillet use medium high heat.
Nutrition Info (Approximate Values)
This Onion Dosa post from the archives first published in April 2014 has been updated and republished on March 2023.
First of all thank you for sharing the recipe. I tied the rava dosa and my family members loved it. Your recipes are explained in Such a detailed manner alo g with snaps that’s really very helpful.
glad to know this jalpa thanks for positive views 🙂
Hi Dassana! Your website is a saviour! I have tried a few of your recipes and each and every one of them turned out superb! ?In regards to this particular recipe, will pre-roasted rava work??
thanks chaitrali. you can prepare with pre roasted rava. but the dosa will taste a bit different.
Hello. plus let me know substitute for rice flour
skip and add the same amount of maida as rice flour.
Great recipe….One of the best recipe sites in India
thanks so much vikas for positive views and this appreciation means a lot to us 🙂
Can be make rava dosa without rice and wheat flour
Can we use only rava????
you can make with only rava too. just that with rava, the dosas will not be very crisp, but will taste good. rice flour adds some crispness to the dosa.
Hi
Thanks for the recipe. I am always at a loss regarding what to make for breakfast and this site has helped me a lot. I use non stick pans in all my cooking and the dosas don’t come as well as the ones prepared on the normal tava (especially the normal fermented rice-and-urad dal dosa). Any tips?
generally i make dosas on iron tawas. at times i also use non stick pans. when using non stick pan, do not spread any oil on it. just directly add the batter and spread it to make a dosa. drizzle some oil from the top. also cook on a low to medium flame. using a wooden/silicon spatula to lift the dosas and not a steel one as it can scratch the non stick coating, which is not good for health. also keep one pan for making dosas and a second one for making chapatis or roasting spices etc.
Thank you for the recipe it came out so well..
welcome and thanks divya 🙂
Really good recipe. This is one site where I don’t have to bother adjusting ingredients according to our taste, the proportions are perfect and all recipes turn out great.
pleased to know this thank you so much kirti 🙂
Came out yummy. Thank you
welcome and thankyou amrutha 🙂
Made this for breakfast today came out sooo yummyy !!
Major fan of vegrecipes ?
can i make this batter overnight and use it in morning as i wont get time to leave the batter for 15 mins
yes you can. but keep in fridge as outside the batter will ferment and get sour. do add some water while making as the rava absorbs water and the batter becomes thick.
Very tasty.. step by step photos u upload are very helpful.. it just makes a lot more easier to prepare.. many website post many recipes, but ur recipe is the first i follow n it comes out very well.. thank u for providing us best recipes.
pleased to know this sushma 🙂 thankyou so much for your kind and positive words and you are welcome.
thanks for the tasty tasty recipes…. I tired a lot of ur recipes and all are come sooo yummmyyyy….
What r d proportions
prerana, main ingredients:
1/2 cup unroasted rava/sooji/semolina)
1/2 cup rice flour
2 tbsp all purpose flour/maida or whole wheat flour/atta
1 green chili/hari mirch, finely chopped
1 medium onion/pyaaz, finely chopped – about 1/2 cup of finely chopped onion
5 to 6 curry leaves/kadi patta, chopped
1/2 inch ginger/adrak, finely chopped (optional)
water or buttermilk as required – i added 2 and 1/4 cups water *check notes on how to make the buttermilk
9 to 10 black peppercorns – crushed
1 tbsp chopped coriander leaves (optional)
salt as required
!for tempering
1 tsp oil
1/2 tsp mustard seeds
1 tsp cumin seeds
oil or ghee as required for roasting the dosa
Excellent work with pictures
thankyou so much shalu 🙂