Onion rava dosa is a popular south-Indian breakfast that is irresistible when golden brown. Unlike regular dosa, onion rava dosa is instant, quick and time-saving.
By Sasi Balaraman
Points to ponder in the art of making perfectly lacey & crispy dosa:
Batter consistency – While with thick batter you cannot get the lacy effect, thin batter easily breaks. The batter should be in right consistency that when poured in circular motion from outside, it should spread and fill the circle. If you have larger gaps, pour little batter just to fill the gaps.
Griddle should be rightly hot – splash some water onto the griddle and you should hear it sizzle right away.
Pouring the batter – Pour batter using a ladle in circular motion from outside to the center. Don’t pour the batter over and over, just a single layer will do. Do not spread the batter, the batter should spread by itself.
Cooking time – Wait until dosa is completely cooked and all browned. Trying to remove dosa too soon will only break it.
Heat – Always cook on medium-low heat for perfectly crispy, golden dosai.
Above all, making rava dosa takes some practice and a lot of patience especially pouring the batter part. So, don’t beat yourself up, just take it easy!
- ½ cup Sooji/Semolina
- ½ cup Rice flour
- ¼ cup Maida
- 1 tbsp grated Ginger
- 1 green chilli, finely chopped
- 1 tsp Cumin seeds
- 1.5 tsp Peppercorns
- 1 sprig chopped Curry leaves
- 2 tbsp chopped Cilantro
- ¼ tsp Sugar
- Salt as needed
- 1 Onion, finely chopped
- Ghee/Oil as needed
- Mix all the ingredients except onion and ghee/oil in about 2.5 to 3 cups of water. Use a wire whisk and break the lumps, if any.
- Heat a flat griddle on medium. When hot, pour the batter in circular motion from atop. Sprinkle onion on top of the batter, drizzle a tsp of ghee/oil around the dosa and cook on medium for about 3-4 mins until the sides are browned.
- Remove dosa from heat (no need to turn-over), serve with spicy chutney of your choice and enjoy!!