Rava dosa recipe/ instant onion Rava dosa with step by step photo and video recipe. rava dosa is a popular south Indian dosa breakfast recipe. basically, it is prepared with a combination of semolina and other flours. they are very thin, crispy, tasty and spicy dosa with the addition of onion, ginger, chilli and coriander leaves. the batter of Rava dosa is very watery and should of flowing consistency. rava dosa is usually served with vegetable sagu and coconut chutney.
dosas are always a favourite breakfast recipe in my house. probably, most of our weekend starts with dosa recipes. out of all dosa recipes, my personal favourite is Rava dosa recipe. perhaps, because it is instant, easy, crispy and more importantly very tasty. moreover, I usually prepare and combine all the flours overnight. it becomes very easy for me next morning as I have to just prepare the batter. just mix with water and you instant Rava dosa batter is ready. I delegate the dosa preparation stuff to my husband.
furthermore, the rava dosa batter has to be made with watery consistency. so you can easily pour the batter to dosa tava. else your dosa will not be crispy and thin. also, make sure your tava has to be extra hot and lightly oiled. roast the dosa over medium flame else it will burn quickly. you need to use a generous amount of oil or ghee to get crispy and tasty Rava Dosa. serve your favourite dosa with chutney and sambar.
Cuisine: South Indian
Ingredients (1 cup = 250 ML)
- 1 cup Bombay rava / suji / semolina
- 1 cup rice flour
- ½ cup maida / all purpose flour
- 1 green chilli finely chopped
- 1 onion finely chopped
- ½ inch ginger finely chopped
- 10 curry leaves
- few coriander leaves finely chopped
- 1 cumin seeds/jeera
- oil for roasting dosa
- salt to taste
- water as required
in a mixing bowl, combine rava, rice flour, all maida (1:1:½) and cumin seeds, salt.
mix the ingredients with a cup of water. make sure there are no lumps formed.
add finely chopped onion, coriander leaves, curry leaves and chilli.
add more water to adjust the consistency of the batter. it should be watery like neer dosa batter. else the dose will not be crisp. keep aside for 30 minutes.
heat the tava or non-stick pan and spread 1 or 2 tsp oil. if using non-stick pan then no need to spread oil.
pour batter from the edges towards the centre.
sprinkle ½ or 1 tsp of oil from the top.
let the base turn crispy golden. keep on medium flame to cook.
serve the dosa. no need to roast on other side.
rava dosa has to be served immediately with coconut chutney.