Onion Rava Dosa is a popular South Indian crepe made with semolina (rava), rice flour, and a mix of spices and onions. It is thin, crispy, and doesn't require fermentation, making it a quick and tasty meal option.
Ingredients
- 1 cup semolina (rava)
- 1/2 cup rice flour
- 1/4 cup all-purpose flour (maida)
- 1 medium onion, finely chopped
- 2 green chilies, finely chopped
- 1/4 cup coriander leaves, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon black pepper, coarsely crushed
- 1/2 teaspoon grated ginger
- Salt to taste
- Water, as needed
- Oil, for cooking
Instructions
- In a large mixing bowl, add semolina, rice flour, and all-purpose flour.
- Add chopped onions, green chilies, coriander leaves, cumin seeds, black pepper, grated ginger, and salt. Mix everything well.
- Slowly add water while mixing to make a thin, runny batter. The batter should be of pourable consistency.
- Let the batter rest for 15 to 20 minutes so the semolina absorbs the water.
- Heat a non-stick tawa or griddle on medium-high heat. To test, sprinkle a few drops of water on the surface; if it sizzles and evaporates quickly, the tawa is ready.
- Stir the batter well. Pour a ladleful onto the hot tawa starting from the edges and filling in the center. Do not spread it like regular dosa.
- Drizzle a little oil around the edges and cook until the edges turn golden and crispy.
- Flip and cook for about a minute on the other side.
- Remove and serve hot. Repeat the process with the remaining batter.
Serving Suggestions
Onion Rava Dosa tastes best when served hot with coconut chutney, tomato chutney, or sambar.
Notes
- Always stir the batter before pouring, as the ingredients tend to settle at the bottom.
- You can also add a few curry leaves or broken cashews for extra flavor and texture.
- If the dosa is not coming out crispy, try adding a little more rice flour or thinning the batter slightly with water.
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