Name: Onion Rava Dosa
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Cuisine: South Indian
Ingredients: 1 cup semolina (rava/suji); ½ cup all-purpose flour (maida); ½ cup rice flour; 1 cup sour buttermilk; 2 cups water or as required; 2 medium onions finely chopped; 2 tablespoons coriander finely chopped; Salt to taste; ½ teaspoon baking soda; 2-3 tablespoons oil; 1 teaspoon oil; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; 3 green chillies finely chopped; 2 sprigs curry leaves

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Onion Rava Dosa

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Author: Hina K Batra
Total Time: 50 mins
Yield: 8-10

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Description

Onion Rava Dosa is the crispy popular South Indian breakfast or tiffin recipe made using semolina, some spices like cumin, mustard seeds, curry leaves, and green chillies. Served with basic coconut chutney or spicy tomato chutney.

Ingredients

1 cup semolina (rava/suji)
½ cup all-purpose flour (maida)
½ cup rice flour
1 cup sour buttermilk
2 cups water or as required
2 medium onions finely chopped
2 tablespoons coriander finely chopped
Salt to taste
½ teaspoon baking soda
2-3 tablespoons oil

For the tempering

1 teaspoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
3 green chillies finely chopped
2 sprigs curry leaves

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Instructions

How to make

In a wide bowl, add semolina, all-purpose flour, and rice flour.
Pour the sour buttermilk into the flour mixture. Mix everything well.
Add water gradually to make a thin batter. It must have flowing consistency than the regular dosa batter.
Now, place a small pan on the heat for the tempering. Add a teaspoon of oil. Fry cumin and mustard seeds.
Once they start popping, add the curry leaves and green chillies.
Stir fry for few seconds and then add it to the prepared batter.
Adjust the salt as per your taste. Cover and rest the batter for about 30 minutes.
After 30 minutes, mix in the batter finely chopped onions and coriander.
Meanwhile, heat a non-stick tava / pan. Grease it with oil. Once it’s hot enough, pour a ladle full batter from the edge of the pan towards the center and gently spread evenly in a circular motion, so that you get a netted appearance all around. Make sure, you need to do this step fast, without over-pouring the batter at the same place.
Drizzle oil all over the dosa, filling all the holes.
Cook the dosa on medium flame 1½ to 2 minutes or until the bottom turned golden brown and crisp.
Gently flip the dosa to the other side and fold it in half. Remove from the heat and transfer it to a serving plate.
Serve hot with spicy tomato chutney, sambar, or coconut chutney.

Notes

The batter should be thin, or watery enough. If the batter gets thick, add extra water to the batter accordingly and mix it well before making each dosa.
Iron skillet pan is the best to prepare dosas. Always use a heavy bottom pan or well-seasoned cast-iron tawa to make rava dosa.
The tawa/pan must be very hot before pouring the batter.
You can skip the onion if you don’t like to add onion.
If you are a beginner, then make smaller-sized dosas with just one ladle of batter.
Additionally, you can use ragi flour to make Ragi Rava Dosa instead of using the rice flour or all-purpose flour.

Prep Time: 10 mins
Cook Time: 10 mins
Category: Appetizers & snack
Cuisine: South Indian