Onion Rava Dosa is a delicious and crispy snack found in the menu of every South Indian restaurant. It is easy to make and is perfect for a great evening snack or breakfast.
Rice flour and rava are the basic ingredients of this recipe and many more ingredients like onions, green chilies, ginger, black pepper, cumin, etc. are used to make it spicy and appetizing.
Kids love this dosa and it proves to be great hunger quencher for adults as well. A cup of tea or coffee is a perfect partner of this dish and you can serve it with traditional South Indian sambhar and chutney. However, even the dosa is so full of flavors that you might not even need a chutney or sambhar to spice-up your taste buds.
The golden brown color of this dosa is good enough to make it tempting and therefore it is one of the most ordered dishes in the Udipi or other South Indian hotels and restaurants.
Rava (Semolina) and Ground Rice (Rice flour) is combined with water and the batter is fermented for a couple of hours before cooking. Do not ferment it for longer hours as Rava gets fermented quickly when mixed with rice and water and it might give an unbearable sour taste to it.
However, a fair bit of sour-tangy taste is expected as it adds a unique flavor to this fabulous dish. It can be made thick or crispy as per your taste preferences. Hing (Asafoetida) powder is also used sometimes to impart a typical ‘south flavor’ to the dosa.
Tomato pieces or coriander leaves are also used sometimes but some people do not like the strong flavor of coriander and tomato in their dosas.
Onion Rava Dosa
- 2 cups Rava
- 2 cups Rice Flour
- 5 nos Onions big, finely chopped
- 6 Green Chillies finely chopped
- 1 inch Ginger peeled, grated
- 1 tsp Black Peppercorns
- 1/2 tsp Cumin Seeds
- Salt as per taste
- Asafoetida Powder as per taste
- Oil as required
- Combine the rava and rice flour with enough water.
- Mix well to a smooth batter.
- Add cumin seeds, salt and asafoetida powder.
- Mix and keep aside for a few hours.
- In a medium bowl, mix the onions, green chillies, ginger and black peppercorns.
- Heat a tawa over medium flame.
- Add a little oil.
- Add 1/2 cup of water to the batter and mix well so that the batter is not too thick. Adjust the quantiy of water as desired.
- Pour a ladleful of the batter in the centre of the tawa and spread evenly to a circle.
- Sprinkle some of the onion mixture and add little oil to the edges.
- Cook until golden brown and transfer to a serving plate.
- Serve hot with chutney and sambar.