Onion Rava Dosa
Lacy crisp dosa from semolina, rice flour, onion, and curry leaves; no fermentation.
For 4 servings
3 steps. 12 minutes total.
- 1
Step 1
- a.Combine semolina, rice flour, and low-fat yogurt in a large mixing bowl.
- b.Gradually whisk in water until the batter reaches a thin, pouring consistency.
- c.Set the mixture aside for 15 minutes to allow the semolina to hydrate.
TIPThe batter should be much thinner than traditional dosa batter, similar to the consistency of buttermilk. - 2
Step 2
- a.Finely chop the onion, green chili, ginger, and curry leaves.
- b.Stir the chopped vegetables and cumin seeds into the rested batter.
- c.Add salt and mix thoroughly to ensure even distribution of flavors.
- 3
Step 3
- a.Heat a non-stick tava or griddle over medium-high heat until very hot.
- b.Pour the batter from the outer edges toward the center to create a lacy pattern.
- c.Drizzle a small amount of oil around the edges and cook until golden brown and crisp.
TIPDo not spread the batter with a ladle; pouring it quickly from a height creates the signature holes.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter must be very thin and watery for a crispy, lacy dosa. If it's too thick, the dosa will be soft.
- 2Always stir the batter well from the bottom before making each dosa, as the flour and rava tend to settle.
- 3Ensure your tawa is very hot before pouring the batter. This is crucial for creating the characteristic holes.
- 4Pour the batter from a height of at least 4-5 inches to help create the net-like texture.
- 5Be patient while cooking; rava dosa takes longer to cook than a regular dosa. Don't try to fold it before it's fully cooked and crisp.
- 6For extra flavor, you can add a pinch of asafoetida (hing) to the batter.
- 7If you're a beginner, a non-stick pan is easier to work with than a cast-iron tawa.
Adapt it for your goals.
Add Vegetables
Add 1/4 cup of finely grated carrots or finely chopped capsicum to the batter for extra nutrition and color.
Make it RicherMake it Richer
For a 'hotel-style' version, add a few broken cashews and a tablespoon of ghee while cooking the dosa.
Healthier FlourHealthier Flour
Replace the maida (all-purpose flour) with an equal amount of whole wheat flour (atta) or fine ragi (finger millet) flour.
Spice it UpSpice it Up
Add 1/2 teaspoon of red chilli flakes to the batter for an extra kick of heat.
Why this is on our healthy list.
Provides Quick Energy
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.
Aids in Digestion
The inclusion of spices like cumin seeds, black pepper, and ginger helps stimulate digestive enzymes, promoting better digestion and preventing bloating.
Rich in Antioxidants
Onions, ginger, curry leaves, and coriander are packed with antioxidants that help fight free radicals in the body, supporting overall health.
Frequently asked questions
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.