Rava (Semolina) Dosa is a huge favorite in South Indian Breakfast and popular spicy and instant (no or slight fermentation) version of a traditional fermented dosa.
- Rava (semolina/sooji medium) – 1 cup
- Rice flour – 1 cup
- *Maida (refined flour)/Besan (gram flour) – 1/2 cup
- Sour curd – 4 tbsp
- Jeera (cumin seeds) – 1 tsp
- Onion – 1 large chopped
- Green chilli – 1 or 2 chopped as spicy as you wish
- Curry leaves – 15, chopped roughly with hands
- Salt – 1 tsp
- Water – approx 2 cups or as per flowing consistency.
- Mustard seeds – 2 tsp
- Hing (asafoetida) – 1/2 tsp
- Dry red chilli – 1, chopped
- Oil – 2 tbsp
* In the authentic recipe Maida is used. Here I have tried using besan and it turned out pretty good too.
Watch and subscribe on Youtube – Onion Rava Dosa
1. In a bowl, put the rava, besan, and rice flour and mix dry with hand.
2. Add in the sour curd, green chilli, onion.
3. Add 2 cups water slowly and stir ensuring no lumps are formed. Check the flowing consistency must be slightly more liquid than regular pancake/Dosa batter (please see YouTube video link above for clarity).
4. Add Jeera, salt and stir.
5. Heat oil in a small pan and add mustard seeds, hing, and chopped dry red chilli. After it starts spluttering, pour this into the batter. Stir.
6. Heat a flat girdle/tawa on high flame. Brush little oil on it.
7. Stir the batter and take a scoop of batter touching the bottom of tge bowl with a round bottomed/dosa ladel. This is to be done for every subsequent scoop because the batter is thinner on top and thicker down as the flours tend to settle between each scoop.
8. Pour the ladelful of batter on tawa from outer circle and fill in any holes with any extra batter on any side to even out the layer or add slightly thinner batter if required for bigger holes.
The pouring here is contrary to the traditional dosa/pancake where we pour and spread the batter inwards to out in continuous circular motion owing to difference in batter consistency.
9. Apply few drops of oil in the holes and periphery of the dosa. Gently start loosening the dosa from one side to check if golden brown and then loosen the periphery and work towards the middle. Lift and flip the dosa and cook on the the other side for 2 min.
10. Fold into half and serve with sugar and ghee (clarified butter) in the way it’s eaten in my family or chutney.
Enjoy every crunch of this Crissspy Rava Dosa!!
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