Rava Dosa | Onion Rava Dosa
Rava dosa is an instant, south-Indian style crisp pancake made using semolina, rice flour and plain flour as main ingredients.
Ingredients
- 1 cup Coarse Semolina or Sooji or Rava
- 1 cup Rice Flour
- ½ cup Plain Flour or Maida
- 2 Green Chillies finely chopped
- 1 inch Ginger finely chopped
- ½ tsp Peppercorns roughly crushed
- 2 sprigs Curry Leaves
- 2 tbsp Coriander Leaves finely chopped
- 5 Cashews broken in small pieces
- 1½ tsp Cumin seeds or Jeera
- ¼ tsp Asafoetida
- 2 tbsp Curd
- 2 medium Onions finely chopped (optional)
- 5 to 6 cups Water
- Salt to taste
- Oil for cooking
Instructions
- In a bowl, add semolina, rice flour, maida, salt, peppercorns, finely chopped green chillies, coriander leaves, curry leaves, asafoetida, curd, broken cashewnuts, cumin seeds and mix well.
- Add around 3 cups of water and mix well so that there are no lumps
- Let this batter rest for around 10-15 mins. The rice flour and semolina would have absorbed some of the water and become slightly thick. Mix well.
- Now add around 2 to 3 more cups of water and mix well. The consistency of the batter must be like that of buttermilk and free flowing. You might require less or more water depending on the type of the rava used. If you intend to make Rava onion dosa, you could either add the chopped onions to the batter at this stage or add them individually for each dosa. I prefer adding it individually for each dosa as it allows even distribution of onion for each dosa.
- Heat the cast iron tawa and spread some oil on it. Sprinkle little water over the tawa. Add some chopped onions to the tawa (optional).
- Mix the batter well each time before making dosa as the flour would settle at bottom. Take a cup or laddle full of batter and pour on tawa from height. Do not spread or fill the holes. Add around 2 teaspoon of oil and let it cook on medium flame till the edges become golden brown.
- Carefully flip the dosa and cook the other side for another minute or till it is done. Repeat making the remaining dosas. Make sure to mix the batter well for each dosa and and also sprinkle some water on the tawa before making the next dosa. Serve the dosas hot with chutney of your choice.
Notes
- Try to use a slightly coarse variety of rava for this recipe, as it yields crisp dosas. Do not use the semolina which is too fine, and at the same time do not use the very coarse ones like bansi rava or daliya.
- It is important to keep in mind the ratio of Rava: Rice Flour: Plain Flour as 1:1:0.5. The amount of water is roughly 5 times of that of Rava, however it be slightly less or more depending on the type of rava.
- The consistency of the batter must be thin like buttermilk. Add little more water if the batter becomes thick towards the end of making all dosas.
- Keep stirring the batter well before making each of the dosa as the flour tends to settle at the bottom.
- Use a cast iron tawa for making these dosas as it would yield crisp dosas.
- The tawa must be hot while pouring the batter, and subsequent to that it must be cooked on medium flame.
- Pour the batter from a height to get a lace or net type dosa. Do not try to spread the batter or fill the holes.
- Be generous with oil, as this dosa generally consumes slightly more oil for cooking when compared to the regular dosas.