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.
For Rava Dosa:
- 1 cup semolina
- 1 cup rice flour
- 4 tbsp wheat flour/all purpose flour
- 2-3 green <g class="gr_ gr_78 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling multiReplace" id="78" data-gr-id="78">chillies</g>
- 1 large onion finely chopped
- 1/2 cup chopped cilantro
- 1/2 " 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 <g class="gr_ gr_76 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling ins-del multiReplace" id="76" data-gr-id="76">rava</g>), rice flour, wheat or <g class="gr_ gr_77 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling ins-del multiReplace" id="77" data-gr-id="77">all purpose</g> flour, grated ginger, green <g class="gr_ gr_82 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling multiReplace" id="82" data-gr-id="82">chillies</g>, 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 <g class="gr_ gr_72 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling ins-del multiReplace" id="72" data-gr-id="72">tadka</g> pan, temper mustard seeds, cumin seeds, and asafoetida. Add this tempering to the batter. Mix it.
- Prepare the <g class="gr_ gr_74 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling ins-del multiReplace" id="74" data-gr-id="74">rava</g> dosa. Heat a non-stick <g class="gr_ gr_75 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling ins-del multiReplace" id="75" data-gr-id="75">tava</g>, 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 <g class="gr_ gr_73 gr-alert gr_gramm gr_disable_anim_appear Punctuation only-del replaceWithoutSep" id="73" data-gr-id="73">two,</g> 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 <g class="gr_ gr_69 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling" id="69" data-gr-id="69">sambhar</g>.
Home Chef Tip: To make this recipe a little healthier, use whole wheat flour and add oats powder to the batter.
An Indian vegetarian/vegan food blogger from Florida who loves to cook, host, develop new recipes, style food and photograph it too. When not cooking/blogging, loves to travel and do DIY crafts.