Hotel Style Onion Rava Dosa | Onion Rava Dosa | Dosa Recipes
Author: Vindhya Desai
Recipe type: Breakfast
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 8 thin, crisp, big dosas
- ½ Cup heaped unroasted rava (upma rava)
- ½ Cup scant akki hittu/rice flour
- ¼ Cup maida/all purpose flour
- ¾ Tsp or salt to taste
- ¼ Tsp jeera
- 1 heaped Tsp sugar
- 1 finely chopped onion
- 2 finely chopped spring onions (optional)
- 1 finely chopped green chilli
- 5-6 finely chopped curry leaves
- 1" piece ginger grated
- 1½ Cups + ½ Cup water
- 1 Tbsp yogurt
- 1 Tbsp oil
- ½ Tsp mustard
- ¼ Tsp jeera
- A pinch of hing/asafoetida
- In a bowl, add rava, rice flour, maida. Mix everything well
- Add salt and sugar
- Sprinkle jeera and mix well
- Tip in finely chopped onions and spring onions and mix well
- Next add grated ginger, chopped curry leaves and finely chopped green chilli. Mix well
- Pour in water slowly and mix well
- Spoon in yogurt and mix well again
- Next make tadka with oil, mustard, jeera and hing
- Pour in this tadka and fold well again
- Finally add ½ Cup water and thin the batter even more. Set batter aside for 30 minutes or so
- Heat a tawa. Pour a big ladleful and spread lightly but because the batter is watery it spreads on its own pretty much
- Cover and cook. Once it turns crisp and golden flip and cook again
- Serve with butter and chutney pudi or any chutney
Use unroasted upma rava. Don't use chiroti rava or semolina
As mentioned earlier, make sure batter is watery. If necessary, add more water and thin batter in between making dosas as water tends to get absorbed
Adjust green chilli as per your taste or skip it entirely if making for children
You can skip onions and just make plain rava dosa
Adding a little sugar makes dosas crisp and golden
Do not add a lot of yogurt, dosas tend to stick to the tawa
This recipe can be doubled, adjust salt and green chilli accordingly
Recipe by Food Of Interest at https://foodofinterest.com/hotel-style-onion-rava-dosa/
3.5.3226