Onion Rava Dosa ( Acidity Recipe)


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Another version of instant, non-fermented dosa made with semolina and onions.

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Makes 12 dosas
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1 cup semolina (rava)
1 cup rice flour (chawal ka atta)
1/4 tsp baking soda
2 tsp oil
1/2 tsp cumin seeds (jeera)
2 green chillies , chopped
a pinch of asafoetida (hing)
a few curry leaves (kadi patta)
2 tbsp chopped fresh coconut
1 1/2 tsp ghee for greasing and cooking
1 1/2 cups sliced onions
salt to taste

  1. Combine the semolina, rice flour, soda bi-carb and salt and add enough water (approximately 4 cups) to make a very thin batter.
  2. Add the onions, mix well and keep aside.
  3. For the tempering, heat the oil in a small vessel, add the cumin seeds and fry until they crackle.
  4. Add the green chillies, asafoetida and curry leaves and fry for a few seconds. Add this to the batter.
  5. Add the coconut and mix well.
  6. Heat a large non-stick tava (griddle) on a high flame and grease it lightly with a little ghee.
  7. 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.
  8. Drizzle a little ghee in the holes of the dosa and cook until crisp.
  9. Fold into a triangular shape and serve hot.
  10. Repeat with the remaining ingredients to make 11 more dosas.
  11. Serve hot.
RECIPE SOURCE : Acidity Cook BookBuy this cookbook
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