onion rava dosa recipe with step by step photos – this is a variation of the popular rava dosa recipe with onions.
Ingredients needed (measuring cup used, 1 cup = 250 ml)
main ingredients:
½ cup unroasted rava/sooji/semolina)
½ cup rice flour
2 tbsp all purpose flour/maida or whole wheat flour/atta
1 green chili/hari mirch, finely chopped
1 medium onion/pyaaz, finely chopped – about ½ cup of finely chopped onion
5 to 6 curry leaves/kadi patta, chopped
½ inch ginger/adrak, finely chopped (optional)
water or buttermilk as required – i added 2 and ¼ cups water *check notes on how to make the buttermilk
9 to 10 black peppercorns – crushed
1 tbsp chopped coriander leaves (optional)
salt as required
for tempering:
1 tsp oil
½ tsp mustard seeds
1 tsp cumin seeds
oil or ghee as required for roasting the dosa
How to make onion rava dosa recipe:
take the rava, rice flour, all purpose flour, green chilies, ginger, onion, coriander leaves, crushed black pepper in a mixing bowl.
heat 1 tsp oil in a small frying pan. crackle the mustard seeds first. the mustard seeds should pop before you add the cumin seeds. then add the cumin and curry leaves. saute for a few seconds till the cumin browns.
add this tempering mixture along with the oil to the other ingredients in the bowl. add salt.
pour water or buttermilk and make a thin batter without any lumps. the batter should not be thick or of medium consistency. if the batter becomes too thin, then add some rice flour to slightly thicken it. keep aside for 15 to 20 minutes.
heat the tava or non-stick pan. smear a bit oil with a slice of onion or a small piece of fabric or paper napkin.
with a ladle pour the dosa batter from the edges towards the center.
sprinkle ¼ or ½ or 1 tsp of oil from the top.
let the base becomes golden and crisp. flip and cook the other side. when both the sides are cooked, remove the dosa from the pan. prepare all the dosas this way.
serve the onion rava dosa hot with coconut chutney or vegetable sambar. onion rava dosa has to be served immediately.
Notes:
to make the buttermilk – dissolve 3 to 4 tbsp of yogurt in 2 cups of water. whip the buttermilk very well before you add it to the other ingredients.
