Who can say no to Onion Rava Dosa, which is very crisp and lacy in different shape was a delicacy from Karnataka specially from Udupi region. Made with Rava as primary ingredient, those rava dosa when served in hotels emanate feelings. At a young age, when my father used to take me to hotels, I used wonder how they make holes of different shapes in Rava.
Here is a fool proof recipe of Onion Rava Dosa adopted from Venkatesh Bhat’s cookery show. I am sure with this recipe you can make restaurant style Rava dosa at home that too with ease. Do go through notes below the recipe to get perfect one.
- 1/4 Cup Rava
- 1/4 Cup Maida
- 1/4 Cup Rice flour
- 1/2 Tsp Jeera/Jeeragam
- 1/2 Tsp Whole Pepper/Milagu
- 1 Spring Curry leaves/Karuvepillai Finely chopped
- 1/2 Tsp Salt Adjust to taste
- 1/4 Tsp Asefoetida/Perungayam
- 6 Tbsp Oil/Ghee
- 3 Nos Onions Finely chopped
- 2 Nos Green chilli Finely chopped
- 1/2 Tbsp Coriander leaves/Kothamalli Finely chopped
- 6 Nos Cashew nut Chopped finely, optional
Mix Rava, Rice flour, Maida along with Salt and Asefoetida with water into running batter consistency. Top with Jeera and pepper corn and rest for 5 minutes. Tear the curry leaves and add to the batter. Batter should thin and runny.
Chop the items given in onion base finely. I used prestige chopper to do this job. It is important for the onions to be fine.
In a thick bottomed Dosa tawa, wash and spread one tsp of oil with hand. After spreading oil, keep tawa on stove and bring into heat. You can check the readiness of tawa by sprinkling water on tawa and all water should instantly evaporate. At this time, in the raw tawa spread the onion mixture as shown in the picture below. Wait for 2 minutes for the onions to get browned a bit.
At this stage pour the batter from outside in method. Meaning batter should be poured from the rim of the tawa towards inside the tawa. Batter should be runny so that it would spread on its own leaving holes.
Add oil to sides of the dosa and wait for sides to get browned. In a thick cast iron tawa (like the one I have), you can see dosa leaving sides. If not, with a dosa laddle gently lift the dosa and fold. No need to flip dosa. As dosa is very thin it cooks well.
*Rest batter for minimum 5 minutes. It helps Rava to soak as well as maida to bind ingredients well. In the mixture, maida helps to bind ingredients (along with onion) and rice flour provides crispiness.
*Batter should be runny. Unlike regular dosa, this batter should not be mixed well. Use only the top layer runny water like batter. Once the batter becomes thick, add few spoons of water more before spreading. Remember to adjust salt.
*Onions should be chopped finely. Unlike regular onion dosa, where onion is topped, in rava dosa onion is the base.
*Batter consistency is more important. If you find batter thick, add few spoons of water before spreading.
*Pour the batter from the rim to the centre. In one swish normally the batter spreads to the whole tawa. Fill the gaps (where onion is not covered by batter) alone in the second lot.
*Amount of oil required depends on batter as well as tawa. Normally thick bottomed cast iron tawa is the best for dosa, though you can use non stick ones too.
Onion Rava Dosa-Step by step instructions
*Mix rava, maida and rice flour along with seasonings and make it into thin batter.
*In a hot tawa, spread cut onion mix and wait for it to get a bit browned. Spread the batter from outside in covering the onions.
*Cook well, fold and serve.
Related: Did you try Tiffin sambar with moong dal. It is a real good side dish for Rava dosa.
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