Instant onion rava dosa

Running out of dosa batter? Here is a very popular south Indian specialty for you on day-17 of the No Veggies, 21-Day Lockdown Series – Instant onion rava dosa.

Rava dosa is a great replacement for your traditional dosa. The normal dosa requires soaking the dal and rice, grinding it and also fermenting it. On the other hand, rava dosa is an instant dosa recipe which can be prepared in no time. We need not ferment the batter too. Mix all the ingredients, rest for 20 minutes and your batter is ready!

The consistency of the batter is also very thin unlike the normal dosa batter. So, the instant onion rava dosa requires less oil comparatively which makes it a healthier option too. Also, because we add curd in it, the probiotics in curd helps in digestion.

Since we use rava and plain flour here, it is not preferred for diabetic people. Both are refined products and thus leads to a spike in blood sugar levels. But, once in a while a cheat meal shouldn’t be a problem, right?! A cheat meal in moderation is good. Anyways, soon I will post a rava dosa recipe without using all purpose flour or maida. If you are looking for a healthier alternative, you can try my instant ragi dosa recipe which is very good for your healthy as it has lots of fiber content in it.

Onion rava dosa tastes great with coconut chutney, sambar or even onion-tomato chutney. These crispy crepes are sure to make you drool with their taste. Enjoy it with your family. Stay safe, stay healthy! Happy cooking and eating!

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Instant Onion Rava Dosa

Abhipriya Raghav

An instant and crispy dosa recipe made with semolina, rice flour and all purpose flour.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 7 minutes mins

Total Time 27 minutes mins

Course Breakfast

Cuisine Indian

Servings 2 servings

Ingredients

  

• 1/2 cup semolina / rava
• 1/2 cup rice flour
• 1/4 cup all purpose flour / maida
• 1/4 cup curd
• 1 medium-sized onions, finely chopped
• 2 green chilies, finely chopped
• 1/2 tsp cumin seeds
• 1/2 tsp whole black pepper
• 1 inch piece of ginger, finely chopped
• handful of curry leaves, chopped
• handful of coriander leaves, chopped
• salt, as per taste
• oil, for cooking
• 1.5+0.5 cups water

Instructions

 

• Add semolina, all purpose flour, rice flour and salt to a mixing bowl. Whisk it well.
  
• Add curd along with 1.5 cups of water to the bowl and mix it well.
  
• Add onions, cumin seeds, black pepper, ginger, chilies, curry leaves and coriander leaves. Mix well along with the batter. Add 1/2 cup water and let the batter rest for 20 minutes.
  
• Heat a dosa tawa on medium flame and apply some oil on it.
  
• Mix the batter well and make sure it is very thin. Pour the batter in the tawa in a circular motion from the sides to the center. Fill larger gaps with some batter. Smear some oil on the dosa.
  
• Let the dosa roast for 2 minutes on one side. Flip the dosa and cook the other side if necessary.
  
• Serve hot with chutney or sambar.
  

Notes

• Add black pepper and green chilies as per your taste.
• The dosa batter should be very thin. So, add water accordingly. I added 2 cups.
• Pour the batter on the tawa. Do not spread it like normal dosa.
• When rested, all the flours tend to sink to the bottom. So, mix the batter each time before pouring it on the tawa.

Keyword breakfast, dosa, indian, instant, Lockdown Series, rava, rice flour, semolina, south Indian