Rava Dosa Recipe | Onion Rava Dosa | Instant Rava Dosa

Rava Dosa/Onion Rava Dosa is a South Indian breakfast recipe which can be prepared in no time. This is the instant dosa and no mess of soaking, grinding and fermenting the batter. You can make this dosa either plain or spicy as specified and both tastes equally good.

Ensure that the batter should be as thin as possible. If the batter is thick you will be able to pour, but the final dosa will not be crispy for a long time, it becomes soggy easily.  The batter must be poured from outer to inner tawa (as shown in the video). It cannot be spread like a normal dosa. Also, make sure it cooks on low flame only. Each dosa takes at least 3-4 mins to cook. Thinner the batter, you get more crispy and thin dosa. This dosa goes well with Sambar, Coconut Chutney, Onion Tomato Chutney, and Idli Milagai Podi. Now let us see how to prepare this recipe.

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Rava Dosa Recipe | Onion Rava Dosa

Print Recipe

Crispy Onion Rava Dosa.

• CourseBreakfast
• CuisineSouth Indian

Servings	Prep Time
10-12 Dosa approx	10 minutes (excluding rest time)

Cook Time

30 minutes

Servings Prep Time 10-12 Dosa approx 10 minutes (excluding rest time)

Cook Time 30 minutes

Rava Dosa Recipe | Onion Rava Dosa Print Recipe Crispy Onion Rava Dosa. CourseBreakfast CuisineSouth Indian Servings Prep Time 10-12 Dosa approx 10 minutes (excluding rest time) Cook Time 30 minutes Servings Prep Time 10-12 Dosa approx 10 minutes (excluding rest time) Cook Time 30 minutes

Ingredients

• 1/2 cup Rice flour
• 1/2 cup Rava/Sooji/Samolina
• 1/4 cup All purpose flour/Maida
• 1/2 tsp Cumin seeds/Jeera
• 1 strand Curry leaves finely chopped
• 1 tbsp Coriander Leaves/Kothamalli finely chopped
• 1 Green chili finely chopped
• 1 tsp Ginger finely chopped
• 1/2 Onion finely chopped
• 1 tbsp Sour curd
• salt to taste
• Oil/Ghee to apply on dosa

Servings: Dosa approx

Instructions

1. In a bowl except oil add all ingredients. Add little by little water and mix to a watery consistency without any lumps. Let the mix rest for 15 to 20 mins.

   
2. After 20 mins the batter thickens. So adjust the water accordingly and mix again. It should be more watery than dosa batter.

   
3. This batter cannot be spread as we do for normal dosa (ie from center to outer). Pour the batter from the outer to inner (as shown in the video). This dosa comes out very thin. For each and every dosa, the batter should be mixed and then poured on tawa. If you feel the batter is getting thicker, you can add more water and adjust the consistency. After a minute drizzle with oil. Let it cook on low flame. Once it becomes crispy and brown in color, flip the dosa to another side. From the pic, you can see how thin and crisp dosa is. Let the other side to cook on low flame till it becomes crisp and brown. Once done fold and serve immediately.Rava dosa is ready.

   

Recipe Notes

• If you don't like onions, skip it.
• Each and everytime mix the batter before pouring on the dosa pan. If you feel the batter is thick add little more water.
• You can use either oil or ghee to sprinkle on the dosa.
• Rava takes time to cook, so always cook the dosa on a low flame only until it turns crispy.

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Delicious and crispy Rava Dosa/Onion Rava Dosa is ready to relish.

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