Onion Rava Dosa Recipe – Instant Crispy Sooji Dosa Recipe
Onion Rava Dosa is an incredibly delicious and crispy variant of the traditional South Indian dosa, made instantly with semolina (sooji) for a quick yet authentic breakfast experience. This instant dosa recipe is made using simple ingredients like semolina, rice flour, and all-purpose flour, spiced with green chillies, cumin, black pepper, and a few other traditional spices. The result is a crispy, golden-brown dosa with a delicate texture and a satisfying crunch, making it a perfect accompaniment for your morning chai or coffee. This recipe provides the ideal balance of flavors and textures and is perfect for a vegetarian diet. Whether you’re preparing breakfast for your family or serving guests, this Onion Rava Dosa promises to be a hit!
Ingredients
| Ingredient | Quantity |
|---|---|
| Sooji (Semolina/Rava) | 1/2 cup |
| Rice Flour | 1/2 cup |
| All Purpose Flour (Maida) | 1/2 cup |
| Onion, finely chopped | 1 medium |
| Green Chillies, finely chopped | 2 |
| Asafoetida (Hing) | 1/4 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Whole Black Peppercorns, crushed | 1 teaspoon |
| Oil for making the dosa | As needed |
| Coriander (Dhania) Leaves, finely chopped | 2 sprigs |
| Salt | To taste |
Nutritional Information (Approx. per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 40 g |
| Protein | 6 g |
| Fat | 8 g |
| Fiber | 2 g |
| Sodium | 450 mg |
Instructions
-
Prepare the Batter:
Begin by combining the semolina (sooji), rice flour, all-purpose flour (maida), and salt in a large mixing bowl. Stir well to combine the dry ingredients. -
-
Add Water:
Gradually add 2 cups of water to the dry mixture, stirring constantly to create a thick batter. Allow the batter to rest for about 10 minutes, which helps the semolina absorb the water and thicken further. -
Mix in the Flavors:
After the resting period, add the finely chopped onions, green chillies, asafoetida (hing), cumin seeds, crushed black pepper, and freshly chopped coriander leaves into the batter. Mix everything well. -
Adjust Consistency:
Check the consistency of the batter; it should be thinner than regular dosa batter, almost like a pancake batter. If the batter is too thick, gradually add more water until you achieve the desired pouring consistency. -
Heat the Pan:
Place a heavy iron skillet or a non-stick crepe pan on high heat. To test if the pan is hot enough, sprinkle a few drops of water on it. If the water sizzles immediately, your pan is ready. -
Pour the Batter:
Once the pan is hot, pour a ladle of the prepared onion rava dosa batter in a circular motion, starting from the outer edges of the pan and working your way inwards. The batter will naturally flow toward the center, and it will create the signature holes and crisp edges as it spreads. -
Cook the Dosa:
Turn the heat to medium to ensure that the dosa becomes crispy. Drizzle about 1 teaspoon of oil or ghee around the edges of the dosa, allowing it to cook for 2-3 minutes. Let the dosa cook on medium heat until the edges turn golden brown, and the bottom is crisp. -
Flip and Finish:
Once the underside is golden brown and crispy, flip the dosa carefully and allow it to cook for another minute to achieve a nice crisp texture on the other side. -
Serve:
Once cooked, remove the dosa from the pan and fold it from both sides. Serve your crispy Onion Rava Dosa with your favorite chutneys such as Tomato Onion Chutney or Zucchini Keerai Thogayal for a perfect breakfast experience.Tip: Unlike traditional dosas, do not try to spread the batter evenly. The batter should be thin enough to spread naturally on the hot pan, creating holes that add to the crispiness.
Serving Suggestions
This Onion Rava Dosa pairs perfectly with various chutneys, such as Tomato Onion Chutney, or even a refreshing Zucchini Keerai Thogayal. To complete your South Indian breakfast experience, serve the dosa with a cup of Kumbakonam Filter Coffee for an authentic touch.
Tips and Variations
- Consistency: The key to achieving the crispy texture is ensuring the batter is thin. If it’s too thick, your dosa may not spread out properly and won’t have the desired crispiness.
- Cooking Time: The slower you cook the dosa, the crispier it will become. Adjust the heat accordingly and let the dosa cook slowly for the best results.
- Flavor Additions: You can customize the spices in this dosa by adding more green chillies for a spicier kick or incorporating curry leaves for an additional layer of flavor.
Onion Rava Dosa is a perfect choice when you’re craving something quick, crispy, and delicious. With its light texture, crunchy edges, and the perfect balance of flavors, it’s an ideal South Indian breakfast dish that’s easy to make but packed with flavor. Whether you’re serving it for a family breakfast or making a batch for brunch with friends, it will surely impress everyone with its crispiness and taste. Enjoy!
