Rava Dosa, Onion Rava Dosa
by Tarla Dalal
Added to 720 cookbooks
This recipe has been viewed 431249 times
Rava dosa is a delectably crispy dosa that can be prepared instantly, without the need for any fermentation.
A traditional tempering and quick mix-in of chopped onions, coriander and green chillies add excellent flavour to a batter made of ready flours and semolina.
This dosa is indeed an irresistible option for Breakfast supper, snack or a sudden meal for a surprise guest.
- Combine the semolina, plain flour, rice flour, salt and 1 cup of water in a deep bowl and mix very well till no lumps remain.
- Add 1 more cup of water and mix well. Keep aside.
- Heat the oil in a small non-stick pan and add the cumin seeds.
- When the seeds crackle, remove the pan off the flame and add the asafoetida and curry leaves, mix well and add it to the prepared batter.
- Add the coriander, green chillies and onions and mix well.
- Heat a non-stick tava (griddle) and grease it lightly with oil and sprinkle little water on it and wipe it off gently using a muslin cloth.
- Pour ½ cup batter evenly on the tava (griddle), smear a little oil in the holes of the dosa and cook it on a high flame till it turns golden brown in colour or until crisp.
- Fold over to make a semi-circle or a roll.
- Repeat with the remaining batter to make 5 more rava dosas.
- Serve immediately with sambhar and coconut chutney.
Nutrient values per rava dosa
|Vitamin A||102.2 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||1.5 mg|
|Folic Acid||0.5 mcg|
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