Onion Rava Dosa is a typical Tamilnadu and Palakkadan breakfast and has enough calories to keep you moving in the morning.
The natural ingredients of onion rava dosa is good for health. The crispy dosa is liked by most of the people including children.
Ingredients for Rava dosa
Rava - 1/2 cup
Rice flour -1/2 cup
Maida flour -1/2 cup
Ginger, finely chopped -1 tblsp
Chopped, green chillies - 2
Crushed Whole black pepper - 2 tsp
Cuminseeds (nallajeerakam- 1 tsp
Finely chopped medium onion -2 nos.
Coriander leaves,chopped 1 tblsp
Curry leaves - 1 spring
Salt - As required
Oil/gheeAs needed
Preparation Method
1. Take all the ingredients except chopped onion in a bowl and mix water with it. Use a egg beater for easy mixing. Keep onions aside.The batter should be very thin of running consistency. Then only your dosa will come thin and lacy.2. Heat a non stick dosa pan preferably. It should be really hot.3. Drizzle some oil and pour the watery batter, first to form a outer circle and then fill in the centre. Do not overlay. That is don’t pour over and over,just one layer.4. Immediately top the chopped onions in a sprinkled way.5. Add a tsp of oil/ ghee over it.6. Let it cook in medium flame until the dosa browns to a golden colour. It takes some time in medium flame but be patient. If you cook in high flame you may not getthe crispy dosa. So cook slowly in medium flame. Do not flip, just fold and serve hot.7. Serve hot immediately with sambar and chutney.
The natural ingredients of onion rava dosa is good for health. The crispy dosa is liked by most of the people including children.
Ingredients for Rava dosa
Rava - 1/2 cup
Rice flour -1/2 cup
Maida flour -1/2 cup
Ginger, finely chopped -1 tblsp
Chopped, green chillies - 2
Crushed Whole black pepper - 2 tsp
Cuminseeds (nallajeerakam- 1 tsp
Finely chopped medium onion -2 nos.
Coriander leaves,chopped 1 tblsp
Curry leaves - 1 spring
Salt - As required
Oil/gheeAs needed
Preparation Method
1. Take all the ingredients except chopped onion in a bowl and mix water with it. Use a egg beater for easy mixing. Keep onions aside.The batter should be very thin of running consistency. Then only your dosa will come thin and lacy.2. Heat a non stick dosa pan preferably. It should be really hot.3. Drizzle some oil and pour the watery batter, first to form a outer circle and then fill in the centre. Do not overlay. That is don’t pour over and over,just one layer.4. Immediately top the chopped onions in a sprinkled way.5. Add a tsp of oil/ ghee over it.6. Let it cook in medium flame until the dosa browns to a golden colour. It takes some time in medium flame but be patient. If you cook in high flame you may not getthe crispy dosa. So cook slowly in medium flame. Do not flip, just fold and serve hot.7. Serve hot immediately with sambar and chutney.
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