Onion Rava dosa (Indian Pancake variety) is a popular South Indian breakfast which is very easy to prepare.
The batter is much thinner and the final look of the dosa is different and crisper. This type of dosa is made using semolina flour and spices along with onions. The best part about this batter is that it requires no grinding or fermenting and can be prepared instantly because you should not wait for food when you are hungry!
Dosa can be for breakfast or as a snack. You can experiment with the ingredients, making it healthy by adding oats, millet or quinoa and enjoy a power packed, nutritious meal.
- 1 cup semolina
- 1 cup rice flour
- 4 tbsp wheat flour/all purpose flour
- 2-3 green
- 1 large onion, finely chopped
- ½ cup chopped cilantro
- ½" ginger, grated
- 1 tbsp peppercorns
- 4-5 curry leaves
- Salt, to taste
- Buttermilk as required
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- Pinch of asafoetida
- Ghee as required
- Cooking oil as required
- In a mixing bowl, add unroasted semolina (sooji or
rava), rice flour, wheat or all purposeflour, grated ginger, green chillies, chopped onions, cilantro, peppercorns, curry leaves, and salt.
- Make a thin batter using homemade or store-bought buttermilk. Let it rest for 15-20 minutes. Please note, the batter should be thin and not thick and have no lumps.
- In a
tadkapan, temper mustard seeds, cumin seeds, and asafoetida. Add this tempering to the batter. Mix it.
- Prepare the
ravadosa. Heat a non-stick tava, smear a little oil using an onion or paper towel. Using a small bowl, pour the batter starting from the outside and moving to the center. Sprinkle ghee on top and let it cook for a minute or two,until you can see it browning and becoming crisp.
- Carefully flip the dosa and cook the other side the same way.
- Remove from the pan and serve immediately with coconut chutney and/or