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ONION RAVA DOSA RECIPE (WITH VIDEO)

I already have a rava dosa post with two different recipes. But wanted to make it as onion

rava dosa and with videos. So I thought of blogging this. Did I tell you I love anything and

everything made out of rava/ semolina /sooji ? Be it kesari or upma or kichidi I love like

anything. I have been brought up eating different upmas for dinner, delicious, hot wonderful

tasting upmas mom makes! Especially I love the rava upma she makes.

Rava dosa is one I learnt making only after I started exploring the blogging world and got

hooked to the recipe from Prema’s cookbook. It always comes out perfect and gives me a relief

if I run out of dinner ideas for Aj. It is instant version which calls for no soaking time…that's the

best part! He is not very fond of rava dosa, but still he is okay with it. He is like Vj. He is not big

fan of rava upma, but thank god he likes rava dosa at least! So here is the way I make onion

rava dosa. In restaurants I think – ‘I think’ first they sprinkle the onion on the tawa/ dosa pan

first and then pour the batter over it, not sure…but I do this way. Both works for me and turns

out good. So its your choice.

Ingredients(makes 7-8 dosas)

Semolina/ rava/ soooji 1/2 cup

Rice flour 1/2 cup

Maida 1/4 cup

Ginger, finely chopped 1 tblsp

Green chillies 1, chopped

Whole black pepper 2 tsp

Jeera 1 tsp, heaped

Onion 1, finely chopped

Corianderleaves,chopped

1 tblsp

Curry leaves 1 sprig, torn

Salt As needed

Sugar 1/4 tsp(forbrowning)

Oil/ghee as needed

Method

1. Take all the ingredients except onion in a bowl and mix water with it. Use a eggbeater for easy mixing. Keep onions aside. The batter should be very thin ofrunning consistency. Then only your dosa will come thin and lacy.

2. Heat a non stick dosa pan preferably. It should be really hot. Drizzle some oiland pour the watery batter, first to form a outer circle and then fill in thecentre. Do not overlay. That is don’t pour over and over,just one layer.immediately top the chopped onions in a sprinkled way. Add a tsp of oil/ gheeover it. Let it cook in medium flame until the dosa browns to a golden colour. Ittakes some time in medium flame but be patient. If you cook in high flame youmay not get the crispy dosa. So cook slowly in medium flame. Do not flip, justfold and serve hot.

Serve hot immediately with sambar and chutney the best combo. Hope the video helps the

beginners a bit. I took it with my iPad :) Please bear with the shaky and out-of-subject – times

in the video :) Making video myself while making the dosa is sure a challenge :) Next time have

to bring Vj for help ;)

Here’s the videos of how to make Onion rava dosa :

How to make rava dosa–video 1

Rava dosa–cooked v ideo

Notes

There are few important things to keep in mind. The batter

should be thin and watery enough. And after one or to dosas,the batter tends to get thick, add water and salt (very little)accordingly. Otherwise may not get the lacy holes in the dosa.

You can also try soaking the batter for 1/2 hour and thenmake the dosa, after 1/2 hour, sure the consistency of batterwould have thickened, so use water to dilute more.

Proportion to easily remember is equal measures of rice flourand sooji and half the measure of maida.

Ghee adds a great restaurant touch to the dosa.

Even coriander leaves, ginger are important ingredients forthe flavour. Needless to say pepper and jeera are main one.

No need to flip the dosa, since we cook slowly the dosa , aswell as onion gets cooked.

Make an serve immediately one by one straight from thestove for great feedbacks from the eater ;)

As I said earlier, the onion can be sprinkled before pouringthe batter, but sometimes-only sometimes, the dosa gets torneasily if we use more onions. Also the onion gets brownedsooner than the dosa.

If your dosa is not giving lacy patterns, then add more water.Make sure the tawa is hot when you are pouring.

Non stick gives better lacy dosas.

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