Onion Rava Dosa Recipe (Savoury Semolina Breakfast Crepe)

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The Onion Rava Dosa is savoury crepe made from semolina and flavoured with green chillies, cumin and black pepper. It is an all time favourite dish at my home for breakfast or dinner. If I run out of the regular dosa batter then the Rava Dosa is the answer as it does not require fermentation or any advance preparation.

Ingredients

• 1/2 cup semolina (sooji/ rava)
• 1/2 cup rice flour
• 1/2 cup all purpose flour
• 1 onion, finely chopped
• 2 green chilies, finely chopped
• 1/4 teaspoon asafoetida
• 1 teaspoon cumin seeds
• 1 teaspoon crushed black pepper
• oil for making the dosa
• 2 tablespoons finely chopped coriander leaves
• salt to taste

• Directions for Onion Rava Dosa Recipe

  1. To begin making the Onion Rava Dosa Recipe, in a large bowl combine the semolina, flours and salt. Stir 2 cups of water to make a thick batter. Allow the batter to rest for about 10 minutes.
  2. Stir in the remaining ingredients except the oil/ghee. Combine well. Finally add more water to the batter to make it of thin pouring consistency. It is thinner than the pancake/dosa batter.
  3. (when the batter is thin, it spreads like wild on a heated skillet, producing holes in the dosa and making it crisp)
  4. Heat a iron skillet or a crepe pan on high heat. Make sure the skillet is very hot. To test the heat, sprinkle some water on the skillet, it will sizzle loud. This is when you know you skillet is ready to make the Rava Dosa.
  5. Pour a ladle of the batter in a circular motion starting from the outer edges. The batter will flow towards the centre. Fill in the batter where there are gaps. Although allow the dosa to have a few holes.
  6. Turn the heat to medium, if you want a nice crisp dosa. The slower it cooks, the crispier it gets.
  7. Drizzle about 1 teaspoon of oil or ghee around the dosa and allow it to cook for 2-3 minutes on medium heat. Once cooked turn it over and allow to cook for another minute. At this stage the dosa will be thin and crisp, with one side golden brown in colour.
  8. Remove the dosa off the pan and fold from both sides.
  9. Repeat to make the remaining dosas.
  10. Serve the Rava Dosa along with Vengayam Sambar and Tomato Chutney.
  11. Note: Do not try to spread the batter like we do for the normal dosa. The batter should be thin enough to flow and spread itself on the tava and form shape on its own. You can turn the skillet around to help form a shape without using a ladle.