Much to my delight, I am able to prepare this crispy onion rava dosa for our breakfast last weekend. I usually buy the dosa batter from the super market but where do I have access to supermarket or mall during this lock down period? Not only that, during this time, when we are to manage every household core of our own due to absence of maid, it is difficult to spend time on elaborate recipes and follow processes of soaking, grinding, fermenting etc. But this recipe is quite easy in that respect. You donot have to soak it overnight, there is no grinding involved, just a little planning to do the job at right time and a beautiful breakfast will be ready to be served.
Ingredients for Onion Rava Dosa
- Semolina / Rava – 1/2 cup
- Rice Flour – 3/4 cup
- Maida or All Purpose flour – 1/3 cup
- Onion – 2 medium, finely chopped,
- Cilantro , chopped, 2 tbsp,
- Chilli – chopped, as per taste
- Cumin seeds – 1 tsp
- Hing – 1/4 tsp
How to make Onion Rava Dosa
Mix Rice flour, Suji or rava or Semolina and all purpose flour as per the measurement. This measurement is very critical to get the crispy dosa, so please stick to it.
Add cumin seeds, hing and salt. Keep the amount of salt on the higher side, since we will add plenty of water to get a very thin batter, so the seasoning should be done accordingly.
Add chopped onion, green chilli and coriander leaves too.
Mix sufficient water to soak everything. If you are in a hurry, keep it like that for at least 30 minutes.. However, I prefer to soak it overnight, hence kept it in the fridge.
When you are ready to fry, heat a non stick tawa and smear a thin layer of oil onto it. Your batter should be really thin, so if required, add some more water. When the tawa is sufficiently hot, add a laddle full of batter and spread quickly.
Cook over low heat till it starts browning. Add a spoonful of oil across the side. When the sides are cooked, carefully flip the dosa upside down and cook the other side. Remove from heat and serve with south Indian style aloo fry,