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Onion Rava Dosa

Recipe by Mrs.Soujanya Hariprasad of Santa Clara, US

10 comments
10 likes

Very tasty & crispy home made rava dosa which is one of the breakfast dishes.

Ingredients vegetarian 4 servings


    • 1 cup Semolina/Rava
    • 1 cup Maida (white flour)
    • 1/2 cup Rice flour
    • a pinch of Asafoetida(hing)
    • Salt to taste
    • 2 Onions chopped
    • 2 tsp Cumin seeds(jeera)
    • 5 Green chillies finely chopped
    • 1/2 cup Cilantro finely chopped(Coriander leaves)
    • 10-12 Cashwenuts broken into halves (Optional)
    • Vegetable Oil for making dosa.
    • 3 1/2 cup Water

    Directions

    1. Mix all the ingredients together by adding water little by little to make a batter without any lumps. 
    2. Keep the batter aside for 1/2 hr.
    3. The batter slightly thickens as some of the water is absorbed. Before making dosa, add another 3/4th cup of water to the batter. The consistency should be THIN other than normal dosa batter. 
    4. Lightly Oil a HOT pan & spoon in the batter around the pan in any shape as the batter is thin & u cannot spread it like normal dosa. A lot of holes are formed. 
    5. Add 1 tsp of oil on each dosa & flip them to other side when the edges start to brown.
    6. Hot Rava dosas are ready to eat. Serve with Coconut chutney & Potato-Onion Filling.

    Comments

    khushboo

    khushboo

    I'm really sorry dear for such a harsh behaviour.......Thanx a lot for ur answer!!! And yeah 1 more thing ...... will u be my frnd ??? if u have an email id plzz do comment me....well my id is khushukhushi15@yahoo.com.

    rachana

    rachana

    Really easy n tasty... I love ur recipies... Thanks a lot..

    khushboo

    khushboo

    my kidos really liked it ......... thanx a lott .... for this recipe.....can u please tell me how to make coconut chutney ??

    khushboo

    khushboo

    well Mrs.Soujanya Hariprasad , thnx for posting such a good answer against me !!! well just wanted to clarify that i was just surfing through the pics on google n just browsed n uploaded one of them ...... i really didnt knew tht it was mrs. meeta. k's .......... she's just making a really big fuss of it........... the pic might be hers but the recipe is mine as i'm making since long for my kids who r presently 17 yrs old... if u want u can check it out..... n yeah 1 suggestion - think n look twive n thrice b4 u write n say something about othrs....tahts all i wanted to say............ its not that Meeta.K is not the only one who knows this recipe !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    harminder kaur gidda

    I like your recipe. you explain in briefly, so no confusion. please send more recipes. THANKS

    rupa

    rupa

    by rupa .hi basically the quantity of rava dosa shld be like this i.e. rava -- 3 cups rice flour -- 2 cups maida -- 1/4 cup you can reduce the quantity in this ratio ...accordingly, roast the rava till it turns a lil golden not v brown without oil.and then add this mixture along with other ingredients like whole black peeper , cashewnuts green chillies and salt ...add lots of water to it it shld be very thin then try and make these dosas it will def be crispy... if you wanna make instant dosas dont worry jus prepare this same batter but also add sour curd to it and atleast try n make it half an hour before you will get the same crispy dosas...

    Soujanya Hariprasad

    Hi Namrata Firstly reduce Maida to 1/2 cup quantity. Secondly, lightly roast Rava, Maida & Rice flour without any Oil till it is warm. Don't burn it. Batter should be thin in consistency. If it is thick, dosa turns out soft.

    namrata

    my dosas became soft.we prefer crispy.i made it according to your instruction.please suggest remedy.

    Soujanya Hariprasad

    Hi Mital. This dosa has to be made in the same way coz its Rava dosa. U can chk out for my receipe 2 make normal dosa in Entree section.

    Mital

    Can I reduce the amount of Water to 3 cups and then can we spread it like normal dosa???? Please Reply me because South Indian dishes are my family's favourite.

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