If you want onion rava dosa, just scatter the chopped onion pieces all over pan and sprinkle the batter all over to form a mesh .
One of the most favourite South Indian Dish after Idlis, dosa and pongal comes the rava dosa.
This was an invention for all those who have instant cravings and need to satisfy it instantly.Craving for dosa and idlis is no good as you have to wait a full day or at least some hours before you can satisfy your hunger pangs and it is frustrating to not be able to have a dosa when you want it immediately, so you end up going out to eat which comes with a price. Usually the dosas in hotels are liberally drizzled with oil or ghee and it does no good to your health.
Home made rava dosas come to the rescue when you need instant gratification and it tastes very good, made hotel style and easily made as all the ingredients are easily available in the pantry.
No matter how many times a week I make this dosa it is always enjoyed, and no one complains as it is so crispy withe the right blend of spices. I always carelessly toss the flours in the bowl with the required spices and salt and litres of water and it always comes out right. This is very good for bachelors and students who crave for home made dosas without having to battle with the batter, fermenting blah.
1 /4 cup Rava/semolina1/2 cup rice flour½ cup all purpose flour/maida1 tbsp whole pepper corns1 tsp jeers/cumin seedsSalt to tastePinch of asafoetida2 tbsp chopped coriander leavesWater enough to make a thin batterChopped onionsFinely cut green chilliesCashews (optional) if you want hotel style.
MethodMake a thin batter of the mix , and first wipe clean the
non stick pan( preferably) with a cut
onion as they do in hotels to give a nice flavor and also to remove the dosa
well.When the pan is sufficiently heated , first test the skillet by splashing water , it must sizzle, sprinkle the chopped
onions all over depending on the size of the dosa you want and sprinkle the
rava dosa batter all over the onions so that they will form a mesh like around
the onions and give a net like effect. See the pics above.As the batter is thin almost like butter milk you should not try to spread it
around with a ladle but sprinkle with your hand quickly all over.Fill the gaps with batter. Put some oil
all over the dosa around the edges.Rava dosa takes time to get crisp and a colour and it will
look crispy around the edges and will come off easily when you remove from the
pan.Serve rava dosas with coconut chutney,sambar or any green chutney of your choice and chutney powder.This is best eaten immediately when taken off from the pan .