My sister and her kids have come home to stay with us for few days. I decided to make onion rava dosa for breakfast as its their favourite.
I follow Mrs Mallika Badrinath recipe for most of the South Indian tiffin varieties. And Rava dosa is one of her fool proof recipe. It tastes exactly like the restaurant dosa. It always comes out well and today was no exception. It was such a joy to see the kids enjoying hot onion rava dosa with spicy radish sambar:)
Rice flour – 2 cups
Semolina ( rava) – 3/4th cup
Maida – 1/4th cup
Jeera ( cumin seeds) – 2 tsps
Asafoetida ( hing)- 1/4th tsp
Finely chopped onions – 2 cups
Chopped curry leaves- 1/4th cup
Chopped coriander leaves- 1/4th cup
Salt to taste
In a large bowl, add rice flour, semolina, maida, salt to taste, hing and jeera. Mix well.
Add sufficient water and mix to a smooth batter.
Let the batter rest for 2- 3 hrs.
Before making the dosa, add chopped onions, curry leaves and coriander leaves and mix very well. Add more water to batter till it gets a smooth pouring consistency.
Heat the non stick dosa tawa. Ensure that you use a flat tawa. Take batter in a small cup and pour the batter in a circular motion.
Unlike the regular dosa batter which is spread on the tawa, rava dosa batter is poured on the tawa in a circular motion. It will not be possible to spread the batter.
First pour a small amount of batter to test the consistency of the batter. If the holes are formed in the dosa, it means that the consistency is correct. If the batter is thick, holes formation will not be there.
Cook till the underside turns golden brown.
Turn gently and cook till the other side turns crisp.
Serve the dosa hot with sambar / chutney or both:)