You must already have noticed that in-spite of a Bengali girl I am a big fan of South Indian and Punjabi cuisine. My today’s recipe is a very simple yet tasty dish … ‘Onion Rava Dosa’. For making ‘Dosa’ you have to ferment the batter overnight but in this recipe ‘Rava Dosa’ can be made with instant ‘Dosa’ batter made from semolina, rice flour and all purpose. The ratio should be 2:1:1, meaning the amount of semolina you are using the amount of rice flour and all purpose flour should be half the amount. But I always like my ‘Dosa’ a little more crisp so I add a little more rice flour for that extra crispiness. I served it with ‘Sambar’ and ‘Coconut Chutney’. For those recipes you can refer ‘Masala Dosa’ recipe. I you want to try some other ‘Chutney’ you can refer ‘Medu Vada’ and ‘Maddur Vada’ recipe too.
- Rava or Semolina – 1 cup
- Rice Flour – ¾ cup
- All Purpose Flour – ½ cup
- Cumin Seeds – 1 tsp
- Curd – ¼ cup
- Coriander Leaves – A handful (Chopped)
- Onion – 1 cup (Chopped)
- Ginger – 1 Tbsp (Grated)
- Green Chilli – 1 (Finely Chopped)
- Salt – To taste
- Oil – As required
- Take the curd in a bowl and add 1 cup water. Whisk it to make buttermilk.
- Take a large mixing bowl. Add semolina, all purpose flour, rice flour, cumin seeds, chopped green chilli, grated ginger, coriander leaves and salt.
- Mix well. Add buttermilk to the mixture. Mix it to make a very thin batter without any lumps.
- Heat a flat non-stick pan, and add 1 tsp oil to it. Sprinkle 1 Tbsp chopped onions on the pan. Sprinkle the batter on top of onion with a ladle evenly.
- Sprinkle some more onion on the batter.
- Drizzle some oil on top and let it cook until it is golden brown. Flip it over and cook for few seconds. Remove the Dosa from pan.
- Serve with Sambar and Coconut Chutney.
- Do the same with rest of the batter.
For Sambar and Coconut Chutney recipe refer Masala Dosa recipe.