Onion rava dosa recipe, instant onion rava dosa
Onion rava dosa recipe. A popular south indian breakfast which is slightly a variation of the rava dosa with onions. Serve onion rava dosa with sambar and chutney.
Onion rava dosa is a famous breakfast in south india. It requires a few simple ingredients. It takes about two to three minutes to cook an onion rava dosa. The appearance of the golden and crisp onion rava dosa would force me toward the pan for a sneak taste. The taste will push me over the edge.
Knowing the secrets will help you get not just the breakfast you want, but the breakfast you deserve.
While many claim onion rava dosa tastes the best when made at restaurants, I can tell you that you can easily make a restaurant style onion rava dosa at home. Ahem! I agree with you, but here is the little known secrets: the batter should be very watery almost like a water consistency and the pan should be hot. Did I just say hot? No, fiery hot. When you get the secrets right, the result is infinitely better. Even otherwise, don’t worry! You’ll get better with practice.
Shhh! Another secret: while adding the batter to the griddle, start pouring the batter in a circular movement from the edges to the center. You will see some holes. That’s the perfect consistency of the batter. Once the onion rava dosa turn golden brown at the edges, remove it from the pan carefully. Got it?
When you eat onion rava dosa with coconut chutney and sambar, you’ll be a convert for life.
Now, let’s make some onion rava dosa!
How to make instant onion rava dosa:
1. In a large mixing bowl, add all the ingredients except onion. Add water and combine the ingredients well.2. The consistency of the batter should be very thin of running consistency. Make sure there is no lumps. If the batter is not thin, add more water. Heat a non stick pan. When the pan is too hot, take a ladle of batter and pour it around the corner of the pan just to form an outer circle.3. Then pour the batter on the center of the pan. When you pour the batter on the hot pan, you should be able to see some holes. If you do not see holes, add more water to the batter and combine well. Dosa should be thin so do not add more batter and make it thick. Rava dosa takes longer time to cook at least 3 minutes per dosa.4. Sprinkle onion on top. Drizzle oil or ghee over the dosa. Reduce the flame to medium. 5. When dosa turns crisp and golden brown, flip it over carefully. Before you make another dosa, stir the batter well if not semolina would settle at the bottom. Also, after making 3 to 4 dosas, if the batter becomes thick, add more water and salt.Now, onion rava dosa is ready. Serve hot with sambar and chutney.
- Rava dosa batter should be very thin in consistency just like running water.
- While spreading the batter, do not add more layers to the dosa. Dosa should be thin and crisp.
- Cumin seeds/jeera and peppercorns add a very good flavor to dosa.
- You can sprinkle onion first on the hot pan. Then you can pour the batter like explained in step 2.
- Ghee gives a very good flavor to dosa.
- Sugar helps in getting golden brown dosa.
- Pan should be very hot when pouring the batter. Once you pour the batter, reduce the flame to medium and continue to cook dosa on medium heat.
- You do not have to flip the dosa. Since rava dosa takes long time to cook, you do not have to flip the dosa.
- When you pour the batter on the hot pan, you should see lacy pattern or many holes. If you do not see them, then you need to add more water to the batter.
- If the batter becomes thick after you make three to four dosas, add more water and salt to the batter and mix well.