Onion Ghee Rava Roast
Rava Dosa is one of my mom's favorites and this is my brother's recipe who is an excellent cook :D. The Best thing about this variation of dosa is that it need not be fermented to taste delicious.
Preparation time: 15Mins
cooking time : 5 - 8 mins / dosa
serving size: 12 dosas
White Rava (Semolina) 1/2 cup
Rice flour 1/2 cup
All purpose / Maida 1/4 cup
Salt To taste
Grounded Pepper 2 tea spoon
Jeera 1/2 tea spoon
Green chilli 1 finely chopped
Red Onion 1 cup finely chopped
Ginger paste 1/4 teaspoon (Optional)
Direction to make the batter:
In a mixing bowl add Semolina (Rava), all purpose flour, rice flour, salt and mix together. Then add water slowly to the mixture and stir continuously to make a lump free batter. The consistency of the batter should be as thin as butter milk. Once the batter is ready add grounded pepper, jeera, green chilli and ginger to it and stir until mixed thoroughly. The spices can be varied according to taste preferences. Leave the batter in the counter for at least 10 mins.
Direction to make the dosa:
Unlike other dosa's i don't swirl the rava dosa batter on to the tava with a spoon, instead i use my hand to spay the batter :D I know it sounds creepy, but believe me it works perfectly. There is going to be a lot of mess , but who cares, its worth cleaning for the wonderful dosa we are going to have.
Into the tava add ghee and spread across.
Sprinkle chopped onions on to the tava, this will help from the batter sticking to the tava/ pan.
Then using fingers, sprinkle batter on top of the onions like showering small plants. Sprinkle in the way the dosa batter forms a net pattern. Add Ghee on top and side of the dosa and Wait.
Please wait it will take enough time for the rava dosa to turn Golden brown colour.
If you have done correctly there wont be any need to turn the dosa the other side :D
- By sprinkling, the batter will be thin and we will get a crispy dosa and the Maida / all purpose flour in the batter helps the net like structure to hold together.