Rava Dosa, Onion Rava Dosa


Rava Dosa, Onion Rava Dosa

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Rava dosa is a delectably crispy dosa that can be prepared instantly, without the need for any fermentation.

A traditional tempering and quick mix-in of chopped onions, coriander and green chillies add excellent flavour to a batter made of ready flours and semolina.

This dosa is indeed an irresistible option for breakfast supper, snack or a sudden meal for a surprise guest.

Enjoy how to make Rava Dosa recipe with detailed step by step photos and video below.

Rava Dosa, Onion Rava Dosa recipe - How to make Rava Dosa, Onion Rava Dosa

Preparation Time:    Cooking Time:    Total Time:     Makes 5 rava dosas
Show me for rava dosas

Ingredients


For Rava Dosa
1/2 cup semolina (rava / sooji)
1 1/2 tbsp plain flour (maida)
1 1/2 tbsp rice flour (chawal ka atta)
salt to taste
1 1/2 tbsp oil
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
3 to 4 curry leaves (kadi patta)
1 1/2 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
1/4 cup finely chopped onions
2 1/2 tsp ghee for cooking
oil for greasing

For Serving With Rava Dosa
sambhar
coconut chutney

Method
For rava dosa

    For rava dosa
  1. To make rava dosa, combine the semolina, plain flour, rice flour, salt and 1 cup of water in a deep bowl and mix very well till no lumps remain.
  2. Add 1 more cup of water and mix well. Keep aside.
  3. Heat the oil in a small non-stick pan and add the cumin seeds.
  4. When the seeds crackle, remove the pan off the flame and add the asafoetida and curry leaves, mix well and add it to the prepared batter.
  5. Add the coriander, green chillies and onions and mix well.
  6. Heat a non-stick tava (griddle) and grease it lightly with oil and sprinkle little water on it and wipe it off gently using a muslin cloth.
  7. Pour ½ cup batter evenly on the tava (griddle), smear a little oil in the holes of the dosa and cook it on a high flame till it turns golden brown in colour or until crisp.
  8. Fold over to make a semi-circle or a roll.
  9. Repeat with the remaining batter to make 4 more rava dosas.
  10. Serve the rava dosa immediately with sambhar and coconut chutney.
Nutrient values (Abbrv) per rava dosa
Energy116 cal
Protein1.7 g
Carbohydrates13 g
Fiber0.1 g
Fat6.3 g
Cholesterol0 mg
Sodium3.3 mg
Rava Dosa Video by Tarla Dalal
Rava Dosa, Onion Rava Dosa recipe with step by step photos

Make other dosas

  1. Rava Dosa is a classic udipi dish that is found at widely found in South India. Other dosas that are very common are 

For the Rava Dosa batter

  1. To make the batter of the Rava Dosa, take a deep bowl and add the semolina to it. It is also called sooji or suji.
  2. To this, add the plain flour. This flour helps in holding all the ingredients of your Rava Dosa together.
  3. Furthermore, add rice flour. This flour ensures that the dosa is super crispy.
  4. Now add the salt to taste.
  5. Add 1 cup of water to the bowl and mix very well till no lumps remain.
  6. Add 1 more cup of water and mix well. Keep aside. The batter of the Rava Dosa has to be of a thin, pourable consistency. This is so that the batter pours easily on the hot pan.
  7. Take a small non-stick pan and add 1½ tbsp oil to it. Let it get heated up.
  8. Now add the cumin seeds.
  9. When the seeds crackle, remove the pan off the flame and add a pinch of asafoetida.
  10. Similarly add the curry leaves and let them release their aroma into the oil.
  11. Add the prepared tempering to the prepared batter. You can even add finely chopped ginger to this tempering to give the batter more flavor.
  12. Add the coriander. Make sure that the coriander leaves are fresh and are washed properly.
  13. Also, green chillies for their flavor and piquancy. Alternately, you can add green chilli paste as well.
  14. Add the onions. Onions will enhance the mouthfeel of the Rava Dosa. You can also add 2 tbsp each of freshly grated coconut and chopped cashewnuts for additional flavor and crunch. 
  15. Mix well and keep it aside for 20 minutes atleast.

How to make Rava dosa

  1. Take a non-stick tava (griddle) and grease it lightly with oil and heat it up. Sprinkle a little water on it.
  2. Wipe the water off gently using a muslin cloth. Your tava is now ‘seasoned’ and is ready to use. It is very important to season a pan before making Rava Dosa as that will prevent the dosa from sticking to the pan. Usually, the first batch of any dosa sticks to the pan as the pan is not yet seasoned well. That is why seasoning the pan is very important.
  3. Pour ½ cup batter evenly on the tava (griddle) with the help of a ladle. You will see the formation of lovely holes on your Rava Dosa as soon as you pour it onto the hot tava. 2 things to remember here are - firstly, the tava should be extremely hot or else the dosa will not get the desired texture. Secondly, the batter is to be stirred EVERY time before pouring it onto the hot tava so that the rava that is settled on the bottom mixes well. It is also to be remembered that the batter should be poured from a height to get the proper texture.
  4. The batter should be first poured on the outsides of the pan and then in the middle. 
  5. Smear a little oil 1/2 tsp ghee in the holes of the dosa and cook it on a medium flame till it turns golden brown in colour or until crisp. If the dosa is burning, then you can lower the flame.
  6. Gently fold the Rava Dosa over with the help of a flat spoon to make a semi-circle or a roll. 
  7. Remove the dosa from the tava and place it on a plate.
  8. Serve your crispy Rava Dosa hot with sambhar and coconut chutney.

Reviews

Rava Dosa, Onion Rava Dosa
 on 25 Apr 19 01:34 AM
5

Rava Dosa, Onion Rava Dosa
 on 22 Apr 19 11:16 AM
5

very nice recipe. water quantity is perfect. thanks for sharing
Tarla Dalal
24 Apr 19 08:58 AM
   Hi Sukanya, Glad you liked it.Do try out more recipes and share your experience with us!Happy cooking!
Rava Dosa, Onion Rava Dosa
 on 19 Oct 18 06:08 PM
5

superb
Tarla Dalal
20 Oct 18 08:49 AM
   Thank you for your kind words. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
Rava Dosa, Onion Rava Dosa
 on 04 Sep 18 12:34 PM
5

Rava Dosa, Onion Rava Dosa
 on 04 Sep 18 12:32 PM
5

Rava Dosa, Onion Rava Dosa
 on 23 Aug 18 12:01 PM
5

Hi , Rava dosa''s turned out amazing, but there were no holes in them .. can u advice....will adding soda help ???
Tarla Dalal
23 Aug 18 12:43 PM
   Hello, Adding soda wouldn''t help. Make sure you follow the water measurements exactly because the appearance of holes totally depends upon the consistency of the batter.
Rava Dosa, Onion Rava Dosa
 on 09 Apr 18 10:24 AM
5

if u are in jain menu so why add onion rava dosa in jain menu ur mistake of ur list thank you
Tarla Dalal
23 Aug 18 04:45 PM
   Thank you for letting us know. The recipe has been removed from the Jain section but, the breadcrumb is autogenerated so, it''s showing in the Jain section.
Edited after original posting.
Rava Dosa, Onion Rava Dosa
 on 21 Mar 18 01:53 PM
5

Rava Dosa, Onion Rava Dosa
 on 28 Dec 16 12:28 PM
5

I love rva dhosa n its very yummy.
Tarla Dalal
28 Dec 16 12:58 PM
   Hi Nikita, Thank you for your kind words. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
Rava Dosa, Onion Rava Dosa
 on 04 Dec 16 02:24 PM
5


Edited after original posting.
Tarla Dalal
05 Dec 16 10:16 AM
   Hi Foodie , we are delighted you loved the Onion Rava Dosa recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
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