Onion Rava Dosa Recipe
Onion rava dosa -Indian cuisine is packed with flavor and the liberal use of fresh vegetables, legumes, yogurt, rice and other grains make it inherently healthy as well. Spices form the backbone of Indian cooking, and although the list of spices and techniques used to prepare some recipes can be intimidating, they provide tantalizing layers of flavors in a matter of minutes.
Whether you’re preparing a quick curry for an easy weeknight meal or a medley of dishes for an Indian-themed dinner party, you’ll find these recipes to be healthy, flavorful and delicious.
Onion Rava Dosa
onion rava dosa – is a popular breakfast recipe of South India. It also happens to be one of the most ordered recipe at any hotel for breakfast as they serve it thin and crisp like paper roast with 3 types of chutneys and sambar. The juicy and succulent onions that you bite in between lends a sweet tinge while its also mildly spicy and flavorsome from the green chilies and whole spices we add to the batter. There is no need to soak rice and dals, grinding and fermenting and you can make it instant in a jiffy.
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Cuisine: South Indian
- Rava (Suji / Cream of wheat) – 1 cup
- Rice flour – 1 cup
- All purpose flour (maida) – 1/4 cup
- Cumin seeds – 1 tsp
- Whole black pepper corns – 1/2 tsp
- Onion, finely chopped – 1
- Green chilies, finely chopped – 1
- Curry leaves – 1 sprig (optional)
- Salt – to taste
- Oil – 2 tbsp
- In a mixing bowl, mix together rava, rice flour, maida, salt together. Add 4 to 4-1/2 cups water and make a thin batter without any lumps.
- Add finely chopped green chilies, cumin seeds, black pepper corns, curry leaves (if using)and mix well. If the batter is not thin enough, add more water. Adjust and check for salt.
- Heat a tawa pan or girdle and let it become hot. Scoop some water in your palm and splash it (throw with force) on the pan. The water droplets with sizzle and the pan will dry out. Immediately pour the thin batter in a circular motion. Do not level the top using ladle but fill out the gaps by pouring the batter.
- Sprinkle onions on top and drizzle a few drops of oil around the dosa. Cook over low flame till it turns crisp. No need to flip it. So fold and transfer to a plate.
- Serve piping hot with coconut chutney and sambar.