Onion Rava Dosa

There are some dishes that are best home made. But, there are some which you have to try at a restaurant. One such dish for me is ‘onion rava dosa’. Its my absolute favorite when I order in restaurants. The crispy, crunchy texture speckled with cashewnuts and pepper is something I have not been able to replicate at home. Until yesterday that is…I tried out this recipe and it came out really good. Close to the restaurant style dosa I used to love.

There are three secrets to getting that texture..one, is to allow enough soaking time for the rava, second is the pouring technique: pour from outside, and then fill in gaps. And, third is the right temperature of the tawa, it should be slightly higher than medium. Having given the secrets out…here is the recipe:

Ingredients:
2 cups rice flour
3/4 cup fine rava, roasted
1/4 cup all purpose flour
3 tbsp yogurt
1 1/2 tsp salt, or to taste
1 tsp chopped ginger
1 green chilly, sliced thin
1 tbsp chopped cilantro
1 tsp oil
1 tsp cumin seeds
1 tsp whole pepper
2 tsp broken cashews
1 whole onion chopped, fine
a sprig of curry leaves

Method:
Mix the rava, rice flour, all purpose flour and salt. Whisk in the yogurt and add about 5 cups of water to make a batter of thin pourable consistency. Set aside to soak for atleast an hour and upto 2 hours.

Meanwhile, heat oil in a pan and add the pepper. Let it fry and then add the cumin and cashews. Let the cumin splutter and the cashews turn golden brown. Add the onion and the curry leaves. Let the onion fry for a minute. Don’t cook the onion through. Switch off the stove and let it cool.

After an hour, add the ginger, cilantro and green chillies to the batter and add the cooled onion mixture. Add more water if necessary.

Heat the tawa over medium high heat. Pour a ladle full of batter from the outside to form a circle. The batter will be runny. Fill in the gaps in the batter. Spray with a nonstick cooking spray such as Pam. Let it cook until golden brown and crisp on the outside. Flip and cook the other side. Serve hot with chutney.

Verdict: Very crisp and just like hotel dosa. The little specks of pepper and cashews add wonderful taste when you bite into it. This is something everyone will love.

I am sending this to ‘Healing foods – Onion’ event started by Siri and hosted by Priya this month.

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