Onion Rava Dosa

Onion rava dosa is an instant and easy Indian crepes recipe. Its lace-like design and crispy texture make it a popular snack or breakfast item!

Course Breakfast, Snack

Cuisine South Indian

Prep Time 10

Cook Time 20

Resting time 30

Servings dosas

Calories 112.19kcal

Author Priya Lakshminarayan

Equipment

1 Mixing Bowl
1 Nonstick tawa

Ingredients

For the batter

1 cup rava
1 cup rice flour
½ cup all-purpose flour
½ cup yogurt
2 tablespoon cilantro
5 cups water
salt

For the tadka

1 tablespoon ghee
2 teaspoon mustard seeds
2 teaspoon cumin seeds
½ teaspoon hing
4 green chillies
6 curry leaves
3 tablespoon cilantro
1 tablespoon ginger paste
½ cup onions

Instructions

In a mixing bowl, add the rawa.
Followed by the all-purpose flour.
Then add the rice flour.
Add half of the chopped cilantro to the bowl.
Add yogurt or buttermilk to the bowl.
Heat ghee in a pan, then temper mustard seeds and cumin seeds. Once they crackle, add asafoetida, curry leaves, minced green chillies, and ginger paste. Fry for a minute.
Add the chopped onions and the remaining cilantro to the pan. Saute till the onions turn translucent. Take the pan off the flame.
Transfer this mixture to the flour bowl.
Add 3 cups of water to the bowl. Then let it sit for 30 minutes. Now add salt and 2 more cups of water. Give it a good mix. The batter should be very thin and lump-free.
Heat a flat nonstick tawa or skillet. Only when it's very hot, using a ½ cup or ⅓ cup measuring cup or a small bowl, pour the batter.
Pour it from a height and not very low to get that mesh texture. Begin pouring from outwards and then move inwards.
Drizzle oil or ghee around it. Reduce the flame to medium, cover, and cook for a couple of minutes (for me it takes around 7-8 minutes).
The edges will begin to leave the pan and it will turn brown. Then flip it carefully. Cook for another minute.
Some prefer to not flip and cook the other side because it's almost cooked. Not flipping also ensures a crispier dosa. It's a personal preference.
Carefully scrape out the dosa from the pan and transfer it to a plate. Add some grated cheese on top at this point if you like. It tastes yummy.
Make as many as you need at the moment and serve them as you go with some chutney and sambhar on the side.

Notes

Cooking the onions softens them and doesn't fall out when making the dosa. You can also add them raw. To make plain rava dosa, skip adding them.

If the batter is thick, the dosa will not be thin and crispy. Add more water to the batter if required to get the desired thin consistency.

Dosa will break if the batter is too runny. Adjust the batter by adding 1-2 tablespoons of flour and semolina.

Keep a separate pan for dosa. Ensure the tawa is hot enough before you pour the batter.

Nutrition