Onion Rava Dosa is a popular South Indian dish known for its crispiness and unique texture. It's made with semolina (rava or sooji), rice flour, and all-purpose flour. The addition of onions gives it a delightful flavor. Here's a simple recipe for Onion Rava Dosa:


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Ingredients:

1 cup semolina (rava or sooji)
1/2 cup rice flour
1/4 cup all-purpose flour (maida)
1 large onion, finely chopped
2-3 green chilies, finely chopped
1/2 inch ginger, grated
2 tablespoons fresh coriander leaves, chopped
1/4 teaspoon asafoetida (hing)
Salt, to taste
3 cups water
Oil, for cooking the dosa


Instructions:

Prepare the Batter:

In a large mixing bowl, combine semolina, rice flour, and all-purpose flour.
Gradually add water while stirring to avoid lumps. The batter should have a pouring consistency, similar to a thin pancake batter.
Add chopped onions, green chilies, grated ginger, chopped coriander leaves, asafoetida, and salt to the batter. Mix well.


Rest the Batter:

Let the batter rest for at least 30 minutes. This allows the semolina to absorb the water and results in a smoother batter.


Cooking the Dosa:

Heat a non-stick or cast-iron skillet over medium heat.
Once the skillet is hot, stir the batter well. Pour a ladleful of batter onto the skillet in a circular motion to form a thin layer.
Drizzle a little oil around the edges of the dosa and on the top surface.
Cook until the edges start to lift and turn golden brown. The bottom should be crisp.
Flip the dosa and cook the other side for a short duration, mainly for a minute or so.


Serve:

Remove the dosa from the skillet and serve hot with coconut chutney, sambar, or your favorite chutney.


Tips:

Adjust the consistency of the batter by adding more water if needed.
The skillet should be well-heated before pouring the batter to get a crispy texture.
You can also add cumin seeds, curry leaves, and cashews to enhance the flavor.
Stir the batter well before making each dosa, as the semolina tends to settle at the bottom.

Enjoy your delicious Onion Rava Dosa!