Instant Onion Rava Dosa

Onion Rava Dosa is a popular breakfast recipe of South India. It is simple, delicious and easy to make  and if you are craving for dosa and  have forgotten to soak the rice and dal the previous day don’t worry make this instant rava dosa no need for grinding/fermenting, you can make it in a jiffy on busy mornings!

Rava Dosa is favourite of my husband. And every time we are in a hotel he orders this one and enjoys it with the different chutneys they give. To surprise him sometimes I make this dosa and he is all smiles. He is my masterchef judge at home and always gives honest feedback with ratings too :p

I actually like the egg rava dosas that mum makes, they are just so good, you can try them if you like egg dosas. https://shriscookbook.com/2014/02/09/43/

I slightly adapted this recipe from vahrevah.com. They came out pretty well and I would suggest you make them only on a non stick tava as they can get sticky and difficult to remove off the pan.

Ingredients:-

Rava (Suji)- 1 cup
Rice flour-1 cup
All purpose flour (maida)- 1/4 cup
Cumin seeds-1 tsp
Whole black pepper corns crushed-1/2 tsp
Buttermilk-2 cups
Ginger crushed- 1 tsp
Onion- 1
Green chilies- 3
Curry leaves- 1 sprig
Coriander leaves
Salt – to taste
Oil – 2 tbsp

Method:-

Take a large mixing bowl and add rava, rice flour, maida, cumin seeds, chopped green chili, crushed ginger, coriander leaves, curry leaves salt, and mix well.Then and add buttermilk to the mixture. Mix it to make a very thin batter without any lumps. The consistency should be very thin like buttermilk.

Heat dosa tawa on high flame, drizzle some water. Stir the batter and pour it small cup/tumbler, pour the batter from the outward base of the tawa into circle shape. Fill only the major gaps in between and do not try to fill small gaps, those gaps helps in making the dosa more crispier. So dont bother to make it even shapped lik the regular dosas.

Add finely chopped onions on top and with the spatula tap the onions and spread some oil on top and let it cook until it is golden brown. (I have seen people sprinkling onion first on the pan and then pouring the batter over them. While both comes out well and tastes the same, in the second method you have to clean the pan of onion pieces that might stick to the pan.)

Serve it directly and do not drop them in hot boxes.It should be served on to the plate immediately to enjoy the flavor and crispiness of the dosa

PS:-

• If you don’t have butter milk handy replace it with water in the recipe.
• You can also mix both butter milk and water to make batter.
• Stir it every time before you pour into the tawa, to avoid settling the flours and rava at the bottom.
• Pour the batter from lil height to make gaps in the dosa and it will give crispy texture.
• Batter can be kept in fridge for next day usage.