Onion Rava Dosa | Hotel Style Instant Rava Dosa

Ingredients

• 1/2 cup Rava/Semolina (Medium and Unroasted)
• 1/2 cup Rice Flour
• 1/4 cup Maida
• 2.5 cups Water
• 1/2 tsp Cumin Seeds
• 1/2 tsp Black Peppercorns
• 1 Green Chilli Finely Chopped
• 1 tsp Finely Chopped Ginger
• Few Curry Leaves Finely Chopped
• 6-7 Cashews (Broken into Small Pieces)
• Salt as needed
• 1 tbsp Rava/Semolina (Medium and Unroasted)
• 1/2 cup Water (+ extra as needed)
• 1/2 cup Onions Finely Chopped
• Oil/Ghee as needed

Instructions

1. 1

   In a large mixing bowl add rava, rice flour, maida, cumin seeds, black peppercorns, broken cashews and salt as needed. Mix well.

2. 2

   Next add finely chopped curry leaves, green chillies.

3. 3

   Add water and mix well. The batter should be thin and runny. Let it rest for 15-30 mins.

4. 4

   Before making the dosas, add 1 tbsp of rava and 1/2 cup more water to the batter. Mix well.

5. 5

   Meanwhile heat the cast iron pan for making dosa. Once hot, set it on medium flame. (if using onions) Sprinkle a few finely chopped onions on the tawa and drizzle some oil around them.

6. 6

   Mix the batter thoroughly and take a small glass of the rava dosa batter.

7. 7

   Pour it from a height starting from the edge of the pan towards the center in circular motion, filling any large gaps. This has to be done fast and without over-pouring the batter at the same spot.

8. 8

   Drizzle oil all over the dosa, filling all the holes.

9. 9

   Cook the dosa on medium flame until the bottom looks golden brown.

10. 10

    Gently lift the dosa from the edges and fold it in half. Remove from heat.

11. 11

    Add extra water to the batter if it gets thick and mix it well before making each dosa. Repeat the same process for rest of the batter to make rava dosa.

12. 12

    Serve hot with coconut chutney, onion tomato chutney, sambar or peanut chutney.