Description
Onion Rava Dosa:Here is a delicious recipe of thin and crispy Rava dosa.When you don't have fermented batter ready, rava dosa comes to your rescue. There are many variations to the ratio of the three flours used in this dosa.To me, this proportion was the one found to be perefect.If you wish to satiate your appetite then get into the preparation right now!!!!!!
| Ingredients-1 | |
|---|---|
| 2 cup | Rice flour |
| ¾ cup | Rava |
| ¼ cup | Maida |
| 5 cup | Water(approximately) |
| 1 T | Curd |
| 1 tsp | Salt(or to taste) |
| Ingredients-2 | |
|---|---|
| 1 T | Cumin seeds |
| 1 tsp | Pepper corns (crushed) |
| 2 nos | Green chilli (finely chopped) |
| 2 nos | Onion(finely chopped) |
| 1 inch | Ginger (finely chopped) |
| 1 strands | Curry leaves (finely chopped) |
| 3 strands | Coriander leaves (finely chopped) |
Instructions
1.Dry roast the Rava(semolina) for few minutes and keep aside.
2.Mix all the three flours(Rice,Rava and Maida)with water,curd and required qunatity of salt and keep aside.Basically the batter should be watery,relatively thin.For the above proportion of flour, 5 cups of water would be an approximate quantity.If u feel the batter is not watery,pls add accordingly.(Pld do not add the entire 5 cups of water in one go..Keep checking for the batter consistency and add accordingly)
3.Chop onions,ginger,green chillies,curry leaves and coriander leaves to a very fine consistency and add them to the batter and mix well .
4.Add crushed pepper and cumin seeds to the batter,mix well and leave aside for 1-2hrs.The longer it stays the more crisper it turns out to be.So for better results it's always good to prepare and keep the batter well in advance.
5.Heat the dosa tawa,mix the batter thoroughly and pour one laddleful of batter rapidly from outeredge to the center of the tawa either clockwise or anticlockwise.This batter cannot and shouldn't be spread as how we normally do for plain dosas.Add oil or ghee along the outer edge and allow it to cook.
6.Do not try filling the holes,they are the trade mark of Rava dosas.Once the top portion turns to golden brown color,carefully flip the dosa and allow it to brown on the other side too.
Serve the Onion Rava Dosa with coconut chutney or sambhar!!!!!!
Notes
1.Ensure that you mix the batter thoroughly before making each Dosa's b'se the flour would normally settle down and would turn thick.
2.If u feel the batter is not watery enough add little water and make it watery.If the batter is thick the Dosas wouldn't turn to a crispy texture.Incase if u still feel that the dosa is not crispy enough add 1-2tsp of rice flour,mix thoroughly and try again.The above given measurement is an exact one,incase if it doesn't turn out crispy then add rice flour or 1-2tsps of corn flour..
3.Since it's a Onion Rava Dosa,I have used 2 no's of onions.You can prepare plain Rava Dosas without adding onions too.
4.Prepare a Aloo masala and stuff them inside for Onion Rava Masala Dosa..
5.The measurement of cup size is approximately 250gms. (1cup-250gms)
40 Comments
Hi Radha,
This is my first comment in this site. I m new member in this site. Today I tried your dosai, it came out well.:)) Thanks a lot.
Looks yummy ! I am planning to try it today!
Hi Radha,
Can i prepare the Batter and keep it overnight? will it taste good? should i keep it in fridge or keep it outside itself like we do for dosa batter. i have been wanting to try this recipe for a long time but coulnd find time in the morning to prepare the batter.
Thanks
Preethi
Hi Radha!
I tried this twice in two weeks… it came out very nice both the time.. like the hotel dosais… thanks for sharing… 🙂
hi..i saw your dosa recipe..it looks gr8!..
will try this weekend but can u tel the procedure of making aloo masala??
regards,
priti
Hi Radha, I made this for dinner last night.. and i couldnt blv that it was me who made this !! It was excellent !! Just like the one we get in Saravana Bhavan.. Thanks a lot for the wonderful recipe.. Esp i liked the way u had explanied.. giving us all the nuances in rava dosai.. hats off to u Radha…
It was excellent,just like the way we get in hotels,thanks.
I tried it yesterday.It was an awesome recipe.keep the good work.thanks
hi mullai..
sorry for the clumsy doubts.. but is this 1T mentiond in the recipe ..1 tea spoon ? bcs bot T and Tsp have benn mentioned at diff places .. i am slightly confused…
Hi deepa,
tsp-teaspoon
T or tbsp – tablespoon
hope this helps u
abi
thnx abi
Hi Deepa..
Sorry happened to c ur post only today.Hope ur doubts have been cleared.So did u give a try or not?Pls do post the outcome.
Cheers
Radha Arvindh
hi,
thx fo the recipe,its good..
Hi Sivu..
Thank's for ur short and sweet comment.Keep trying all the rest and get back with ur results.
Cheers
Radha Arvindh
hi… i tried ur RAVA dosa recipe…the taste was too gud….but not crispy….will try it again 🙂
Hi teddy12y..
Thank's..I have got nothing new to say..keep trying U would surely master it..All the best!!This is the proportion I normally use..So it's only through practise u can achieve it.U can aslo use 1-2 spoons of corn flour to get the crispy texture..
Cheers
Radha Arvindh
hi radha….i want to know whether the remaining batter for rava dosa can b kept in fridge for the next day use?
Hi teddy12y, yes you can regfridgerate the remaining batter. It would be fine if u keep it without adding any salt. But for the next day we will get more crispy dosa…but it will gives the bit sour taste if u keep in fridge with adding the salt. That dosa batter will be good till 12 hrs
-shan
Hi Radha i tried ur rava dosai it came out well but i did not get the crispyness. can u tell me the reason. but the taste was good.
Hi Radhika.
Good to know it had come out well.Two possibilities,either the batter wasn't soaked for a longer time or might be the quantity of rice flour used was not exact.At such times add 2-3tsps of rice flour,u would surely get the crispness.The longer u soak the more crispier the dosa would be and the batter should be watery enough.If not also u wouldn't get a crispy texture..Keep trying..As far as this recipe is concerned u can master only by trying.I too had many such problem initially..All the best.
Cheers
Radha Arvindh
hi ur recipe seems to b gr8.
can u just tell me about rice flour to be used…is it raw rice or par boiled rice flour?
Hi Visitor..
Thank's for that short and sweet comment of urs.It's the raw rice flour which u get in readymade packs.Normally we use this raw rice flour for making Idiyappam's .Even boiled rice flour is used for making Idiyappam's but as far as this recipe is concerned I have used store bought Raw rice.Give it a go and get back with ur results.Hope u succeed in ur first attempt and sorry for the very late response.
Cheers
Radha Arvindh
Ms.Radha,
Thanks for posting the recipe on ‘Rava Dosai’. I tried it for the first time in my life, especially that part of batter without fermentation……The taste was good, but i didn’t get the crispiness and ofcourse the shape showed many maps of the country. Haha…..! The proportions were according to your posting, but i guess its needs more of a mastering part. Thanks once again. Take care.
Hi joyce.
Nice to hear many such comments and happy that you liked the taste.I agree,it's bit difficult to master it at the very first go but then if u have done it then,I would say U are really a great cook.This particular recipe takes a bit of time.Anyway's hope ur dosa's matched one among the country in the globe..Incase u don't get the crispy texture add 1-2tsps of rice flour and try again.i have added it in the notes sectio,check out.Keep trying,that's all I can say b'se proportion is the same and outcome has always been crispy..I guess u can make out from the pic posted.Anyway's all the best and keep trying..U would surely master it.!!!
Cheers
Radha Arvindh
Hai Radha,
I tried this today. Taste was really good. but didnt get the crispiness and the round shape. I did make the batter watery, dont know what else went wrong.
>>pour one laddleful of batter rapidly from outeredge to the center of the tawa either clockwise or anticlockwise.
I couldnt do this at all. padikarappa easy’a thonuchu, but pannarappa dhaan varavae illai 🙂 If its not too much of a trouble, is it possible to post a video?
Thanks for sharing this recipe.
Jeya
Hi Jeya,
Happy that u liked the taste of it.Incase if u feel it's not crispy enough u can add 1-2 spoons of rice flour and mix thoroughly.How long did u soak the ingredients for.Minimum of 1-2hr is required to get the crispy texture..U can soak even longer for very crispy results.Btw ,It took years for me to master this.Initially i too faced many problems.At times the batter never used to come out of the tawa and i literally used to keep scrubbing…Heheee(ellam sagajamapa)..but then kept trying and now this is one of our favourite item and many of my friends have learnt and mastered it from me.
It's not a must to follow the way of pouring the batter as how i have mentioned..U can pour how ever u feel like,basically u got to pour rapidly and try to spread it in such a way that it covers the entire tawa.Anyway's i shall surely keep ur request in mind and c if i can post the video but then got to prepare it again..need some time..Hope u would understand..Till then keep trying..All the best..
Cheers
Radha Arvindh
Hai Radha,
Thanks for the reply. I soaked the ingredients for 2 hrs.
>>u got to pour rapidly and try to spread it in such a way that it covers the entire tawa
yep. apdi dhaan kadaisiya try panni sutten
appo dhaan crispy'a varalai and couldnt flip onto the other side completely. thundu thunda pochu. anyway, its true, first time'ae perfect'a varathu kashtam dhaan. Thanks a lot for the tips.
video – Sure, whenever you get time. no rush at all.
Regards,
Jeya.
Hi Jeya..
Better luck next time!!!As I said this generally takes a bit of time to master.Ur comments r so much registered in my mind..so I shall surely try and post the video.This proportion generally yields very crispy dosa's..Sooooo…might be u can give it a try again!!!!!
Cheers
Radha Arvindh
I tried to do Rava dosa last night, I follow the measurements but don’t know why the dosa came out so sticky, when I tried to turn the dosa it sticked together like glue 🙁
Do you think the maida flour made it like this. For your information I used all purpose flour.
Thanks.
Regards,
kalai
Hi Kalai..
All purpose flour is also termed as Maida but then I haven't tried using all purpose flour for this recipe.Here we get plain flour(termed as Maida).Actually I guess plain flour and all purpose flour are the same but when soaked in water do they react differently..not sure!!!!!!Pls buy the plain flour and try out.Normally with this proportion it turns out very crispy.Next time try with, half of this quantity,use plain flour instead and btw was the consistency of the batter very thin or a bit thick.Even if the batter is thick it would turn out this way.if it's thick pls dilute,mix the batter thoroughly and make the Dosa's.Better luck next time Kalai.!!!!
Cheers
Radha Arvindh
Hi Radha,
Thanks a lot . I posted two more pictures in rasmalai recipe.Did u see that?
My kids are sick.so,i’ll post rava dosai after sometime.bye.
kavi.
Hi Radha,
Just now i saw u’r reply . With your kind advice i took that photo ,it came well.Thanks. Did u try rasmalai?
In this recipe (rava dosai) u gave a excellent instruction . With u’r permission can i use the instruction for pour batter on tawa?
kavi.
Hi Kavi..
Thank's for ur appreciation..I haven't tried Rasamalai yet.Was bit busy with few other things so couldn't but, surely would be giving it a try, as that's my hubby's favourite dessert.Ya, you can very well use the instructions,if u feel that is upto ur expectations.I don't have any problems.So I guess we can expect Rava dosai II recipe within a day or so!!!!!
Cheers
Radha Arvindh
hi radha
looks very delicious. i will definately try out by this week end.
bye
ashwini
Hi ashwini..
Give it a go and get back to me with ur results.All the best!!!
Cheers
Radha Arvindh
Hi radha,
I tried ur dosa it came out very well and tasty. But i made some change while pouring dosa.. instead of mixing onions in batter , i kept onions seperately. After dosa pan became hot i spread onions on the pan and then i pour batter. Dosa came very thin and crispy dosa just like restaurant dosa.
thanks a lot radha..
Hi Visitor.
Glad to know that, u liked the taste of it and above all happy to hear such a great comment" tasted like the restauarant Dosa".Thank's a lot for this tip.I haven't tried spreading the onions first and then pouring the batter.Normally for uthappam's we pour the batter and then spread the onions.This sounds new to me.I shall keep this in mind and try out next time.Btw..may I know who u are????
Cheers
Radha Arvindh
Hi.. There is one particular person who gives 1 rating to the recipes and few other people's recent posts too.If u have tried and then rated then fine and it would be good if u could let us know what has went wrong which would help us to post better the next time.Suggestions and comments are always welcome.We are not bothered about rating it as poor b'se it depends upon individuals taste and u have all the rights to vote as u feel but then pls feel free to come out with the drawbacks in the recipe.That would be genuine rather than rating it as poor the very same day.
Cheers
Radha Arvindh
Hi Kavi…
Hey u can very well post,not a question to be asked.Each one of us have a typical way of preparing so post urs too let me try.That’s why I had mentioned rite at the description that there are many different variation as far as this recipe is concerned.
Btw,ur presentation of the fish was very good,the snaps were also very clear.
Cheers
Radha Arvindh
Hi Radha,
I was thinking to post ghee rava roast tomorrow.wt a surprise u posted today.Thats okay i’ll post after ten days.Because mine is different.Shall i???????????
kavi.