Here is a very simple and easy recipe for a crispy, hotel style Onion rava dosai. We recently were in London and my daughter loved the onion rava doasi served at Hotel Saravana Bhavan. We ate there 4 times during our stay and every time, my little girl wanted to eat the same dosa. She does not care for chutney, sambar for dipping and is just happy with a little bit of rasam. I make this so often and was actually surprised that I had blogged about it before.
So, Here is the recipe. Use equal measure of rice flour and rava and 1/2 measure of maida or all purpose flour. The other ingredients are all per taste and you can tweak it the way you want. You don't have to soak the rava, rice flour in any thing. It so happened to me that, I made the batter and let it sit for 30 mins before making dosa.
This dosa cannot be spread the same way as regular dosa. Since the batter will be watery, you have to pour it in a circle on a hot tawa slowly from the outside and then slowly fill up the insides.
Get Ready ( makes 10- 15 dosa)
- 1 cup Rice flour
- 1 cup Rava/ sooji
- 1/2 cup All purpose flour/ maida
- 1 cup butter milk
- 2 tsp jeera/ cumin seeds
- 1 tsp black pepper corn/ milagu
- 3.5 - 4 cups of water (add more as needed)
- salt to taste
- 1 tsp grated ginger
- Lots of curry leaves and chopped cilantro
- 1 small onion pretty finely chopped.
- 2 small green chilly chopped ( optional)
- oil to make dosa
- In a bowl add all the flours, salt, jeera, pepper, grated ginger, curry leaves and cilantro.
- Add butter milk, water and whisk them all well without any lumps.
- If you batter is going to sit for a while, make sure to whisk them all again as the rawa will sink at the bottom and the batter will thicken. Add more water so the batter is watery, but not too thin.
- Add the chopped onions, salt to taste.
- Heat your tawa or skillet. Sprinkle some water on the tawa to make sure it is pretty hot. The water should sizzle right away.
- Pour the batter first forming a outer circle and gradually fill up the inside. It should looks lacy with lots of holes. I used a rectangular skillet and hence all weird geographic shapes !
- Add oil and a little bit of ghee for the dosa to cook till brown and crispy. One does not have to flip them to the other side, but you can if you want to.
- Serve hot with chutney, sambar or molagapodi. I served with Almond chutney which can be found here !
Enjoy the crispy onion rava dosa without counting how many you eat! They taste so good piping hot!