Rava (Semolina) Onion Dosa


This snack can be prepared almost immediately unlike the plain rice and urad dal dosa, which needs planning and preparation.
Therefore this dish is easy, simple, weather friendly and family friendly too!!

This dosa is our family favourite!!!
They make my decision easier if I have to decide between this snack and any other and you guessed it!!! – this dish gets the “thumbs up” all the time!!

Ingredients to make approximately approximately 15-16 dosas

2 Cups Fine  Rava (Semolina)
¼ Cup Plain Flour
¾ Cup Rice Flour
4 Tbs. Sour Yoghurt or
1/4 Cup Thin Butter Milk
1-2 Tsp. Salt
4-5 Cups Water
½ Tsp. Cumin Seeds
1 Medium Size Very Finely Chopped Onions
Few Curry Leaves

¼ Cup Oil (for shallow frying)

Rava Semolina Onion Dosa

Rava Onion Dosa


Preparation

Mix the plain flour, rice flour, rava (semolina), salt and the sour yoghurt or butter milk adding the water little by little to form a very thin semi liquid batter.
Keep aside for about 1 hour.
When the batter is ready to be used, more water can be added if needed as it tends to thicken.
Add the cumin seeds, curry leaves, finely chopped onions and mix the batter thoroughly.

Method of making the dosa

Place a flat heavy based pan on the stove on high till the pan is heated.
Reduce the flame  and the pan is ready for making the dosas.
Scoop a ladle of the batter and pour the batter starting from around the pan to the centre, filling any spaces that are left out (without touching the pan).
Pour a teaspoon of oil around the dosa and gently but firmly lift the corners after a minute or when it is cooked.
Flip the dosa gently on the other side by using a flat ladle.
The dosa is done when it turns golden brown on the first side and cooked on the 2nd side.

Note: It is very important in the case of this dosa that the batter is very thin unlike the semisolid consistency for the plain dosa or masala dosa.
The manner in which this dosa is made is different. The ladle of batter is poured on to the pan from outside the pan to the centre.

This dosa is generally eaten with coconut chutney or tomato chutney as an accompaniment or with sambhar.

 

Comments

  1. Siruni Wijeyaratne says:

    CONGRATULATIONS Shobha!!! What a great idea. Not only the youngsters….we oldies too will benefit from your exciting venture. Good Luck ….will certainly spread the word….

    Dosa is a family favourite & a quick recipe is always Welcome – will definitely try it out.

     
    • Shobha Krishnan says:

      Dear Siruni…Thank you – appreciate your feedback and would love you to try out the recipes and let me know how you go with it!!Thank you for your support!..Cheers..shobha

       
  2. i want to use this recipe for 2 people – what quantities would you recommend?
    do the dosai taste ok after refrigerating?

     
    • Shobha Krishnan says:

      Hi Thank you for browsing CWS…Please reduce the quantities to half of what is mentioned in the recipe to make approximately 8-10 dosas.
      In regards to refrigerating, you may make it and reheat it in the micorwave – it still tastes yummy and delicious – but ofcourse the crispiness of the dosa is lost.
      If you take my family for instance, my husband likes it soft but my sons love a crispy dosa!!

       

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