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. The Best thing about this variation of dosa is that it need not be fermented to taste delicious.

Preparation time: 15 Mins

cooking time : 5 mins / dosa

serving size: 12 dosas

Ingredients

• White Rava (Semolina) - 1/2 cup

• Rice flour- 1/2 cup

• All purpose / Maida - 1/4 cup

• Buttermilk - 1/2 cup

• Salt - To taste

For tempering

• Oil - 1 tbsp

• Whole or ground Black Pepper - 1 tsp

• Jeera - 2 tsp

• Green chilli - 1 finely chopped

• Red Onion- 1 cup finely chopped

• Ginger paste - 1 tbsp

• coriander and curry leaves

Direction to make the batter:

In a mixing bowl add Semolina (Rava), all purpose flour, rice flour, salt and mix together. Then add buttermilk diluted with water slowly to the mixture and stir continuously to make a lump free batter. The consistency of the batter should be as thin as buttermilk.

Once the batter is ready, add oil to a hot tadka and add grounded pepper, jeera, green chilli, onion, coriander and curry leaves 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 dosas, rava dosa should not be swirled with the ladle. Instead the batter needs to be poured starting from outside to inside. The Dosa pan should be sizzling hot. Medium heat is perfect for the pan

Okay!!

Into the tava add oil/ ghee and pour over.

Please wait it will take enough time for the rava dosa to turn golden brown color.

If you have done correctly there wont be any need to turn the dosa the other side.

Note:

• By pouring 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.

• Sprinkling chopped onions on to the tava, this will help from the batter sticking to the tava/ pan.

• For perfect crispy rava dosa, make sure of the batter consistency. Mix every time before pouring the batter.

• If the batter needs to be thinned, suggest add a tbsp of rava and buttermilk at stages. Adding water will leave the dosa soggy sticking to the pan.

Enjoy and happy cooking!