Crispy Instant Onion Rava Dosa on Non-Stick Pan
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Official cooking video · Hebbars Kitchen · YOUTUBECrispy South Indian Onion Rava Dosa without Fermentation
A thin, crisp South Indian crepe made from semolina, rice flour, onions and spices. No fermentation required, but rest the batter for 20 minutes.
Ingredients
servings: 10 · Check ingredients
Steps
- 01
Whisk semolina, rice flour, wheat flour, salt, optional yogurt and 2 1/2 cups water in a large bowl until smooth.
- 02
Stir in chili, ginger, pepper, cumin, curry leaves, cilantro and onion. Add the remaining 1 1/2 cups water for a very thin batter.
- 03
Cover and rest 20 minutes, then stir well again so the flour is evenly suspended.
- 04
Preheat a heavy griddle thoroughly and splash a ladleful of batter thinly across it; leave the little holes unfilled.
- 05
Drizzle 1 tsp oil around the edges and middle, reduce to medium-low and cook until the edges are golden and crisp.
- 06
Fold carefully and lift off to serve immediately. Stir the remaining batter before each repeat until you have 10 dosas.
Before you cook
Semolina and flour contain wheat; optional yogurt contains milk. Use edible culinary curry leaves. Do not taste raw flour batter; cook thoroughly and serve hot. Do not leave yogurt-containing batter at room temperature beyond 2 hours. Refrigerate leftovers and use in 3–4 days; reheat to 74°C.
Allergens: wheat (semolina and flour), milk if optional yogurt is used
Image & source credits
These illustrations stand in for food photos.
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