Onion Rava Dosa ( Acidity Recipe)
by Tarla Dalal
Added to 65 cookbooks
This recipe has been viewed 34181 times
Another version of instant, non-fermented dosa made with semolina and onions.
- Combine the semolina, rice flour, soda bi-carb and salt and add enough water (approximately 4 cups) to make a very thin batter.
- Add the onions, mix well and keep aside.
- For the tempering, heat the oil in a small vessel, add the cumin seeds and fry until they crackle.
- Add the green chillies, asafoetida and curry leaves and fry for a few seconds. Add this to the batter.
- Add the coconut and mix well.
- Heat a large non-stick tava (griddle) on a high flame and grease it lightly with a little ghee.
- Pour ½ cup of the batter in a circular manner. Do not use a laddle to spread the batter, tilt and twirl the pan instead.
- Drizzle a little ghee in the holes of the dosa and cook until crisp.
- Fold into a triangular shape and serve hot.
- Repeat with the remaining ingredients to make 11 more dosas.
- Serve hot.
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