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Enjoy irresistibly crispy, lacy semolina crepes studded with savory onions. This instant dosa recipe requires no grinding or fermentation, making it a perfect choice for a quick and delicious South Indian breakfast or light meal.
Prepare the Batter Base
Add Aromatics and Water
Rest the Batter
Final Batter Adjustment
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Enjoy irresistibly crispy, lacy semolina crepes studded with savory onions. This instant dosa recipe requires no grinding or fermentation, making it a perfect choice for a quick and delicious South Indian breakfast or light meal.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 459.85 calories per serving with 9.6g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or snack.
Cook the Dosa
Serve Immediately
Add 1/4 cup of finely grated carrots or finely chopped capsicum to the batter for extra nutrition and color.
For a 'hotel-style' version, add a few broken cashews and a tablespoon of ghee while cooking the dosa.
Replace the maida (all-purpose flour) with an equal amount of whole wheat flour (atta) or fine ragi (finger millet) flour.
Add 1/2 teaspoon of red chilli flakes to the batter for an extra kick of heat.
Made from semolina (rava) and rice flour, this dosa is rich in carbohydrates, providing a quick and sustained source of energy to start your day.
The inclusion of spices like cumin seeds, black pepper, and ginger helps stimulate digestive enzymes, promoting better digestion and preventing bloating.
Onions, ginger, curry leaves, and coriander are packed with antioxidants that help fight free radicals in the body, supporting overall health.
The most common reasons are a thick batter or a tawa that isn't hot enough. The batter must be very thin and watery. Also, ensure the tawa is on medium-high heat and properly hot before pouring the batter.
One Onion Rava Dosa contains approximately 150-180 calories, depending on the size and the amount of oil used. This makes it a relatively light option for a meal.
It can be a moderately healthy choice. It's an instant dish that doesn't require fermentation. The semolina provides energy, and spices like ginger and cumin aid digestion. However, it uses refined flours. To make it healthier, you can reduce the oil and serve it with nutritious sides like sambar (lentil stew).
Yes, you can. Maida acts as a binding agent and helps prevent the dosa from breaking. You can substitute it with whole wheat flour (atta) or simply omit it, though the dosa might be slightly more delicate.
It's best to use the batter within a few hours of preparation. If you must store it, you can refrigerate it for up to a day. However, the onions may release water and change the flavor. You will need to adjust the consistency with more water before use.
This usually happens if the tawa is not hot enough or not well-seasoned (if using cast iron). Make sure the tawa is heated properly before pouring the batter. A light greasing of oil also helps.