Onion Rava Dosa

Onion Rava Dosa

2 cup unroasted rava

2 cup rice flour

1 cup maida

2 medium sized onion, finely chopped

10-15 crushed black pepper

2 to 3 cups water or buttermilk as required  (Use one cup curd)

1 tbsp chopped coriander leaves (optional)

3 green chillies, finely chopped

½ inch ginger finely chopped

salt

For tempering

1 tsp mustard seeds

½ tsp cumin seeds

8-9 curry leaves, chopped

Oil or ghee or butter for frying the dosa

Take the rava, rice flour, maida, green chillies, ginger, onion, coriander leaves, crushed black pepper in a mixing bowl. Add water and buttermilk and make a thin batter without any lumps. The batter should not be thick or of medium consistency. If the batter becomes too thin, then add some rice flour to slightly thicken it. keep aside for 15 to 20 minutes.

Heat 1 tsp oil in a frying pan. Crackle the mustard seeds first, add the cumin and curry leaves. Saute for a few seconds and add this tempering into the batter.

Heat the tava or non-stick pan. Grease with oil. With a ladle pour the dosa batter from the edges towards the center. Sprinkle 1 tsp oil on top. Let the base becomes golden and crisp. Flip and cook the other side. When both sides are cooked, remove the dosa from the pan. Serve hot with coconut chutney or sambar.

Other variation is to first spread onion on the pan evenly and sprinkle the very thin batter with hand, to form a net. No need to flip. This will be very crisp.