Crispy Onion Rava Dosa: Spiced Semolina Crepes with Coconut Chutney

Onion Rava Dosa Recipe – Spiced Semolina Crepe

Indulging in a delightful Onion Rava Dosa is a culinary experience that hails from the heart of Tamil Nadu, where South Indian breakfasts are revered for their deliciousness and simplicity. This spiced semolina crepe combines roasted semolina and rice flour with fresh vegetables and fragrant spices, resulting in a crispy, thin dosa that’s both nutritious and satisfying. Serve it alongside coconut chutney and a steaming cup of South Indian filter coffee for a truly authentic meal that will tantalize your taste buds.

Ingredients

Nutritional Information (Per Serving)

Preparation Time

Instructions

1. Prepare the Tempering: Begin the culinary adventure by heating a teaspoon of sunflower oil in a tadka pan over medium heat. Once hot, add the cumin seeds and let them sizzle delightfully. After a few seconds, turn off the heat, and add the grated coconut, allowing it to roast gently in the residual heat for a few minutes until fragrant.

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2. Mix the Dry Ingredients: In a medium-sized mixing bowl, combine the roasted semolina (sooji), roasted rice flour, and all-purpose flour. To this mixture, add the finely chopped green chillies, black peppercorns, chopped shallots or onions, torn curry leaves, and finely chopped coriander leaves. Don’t forget to include the roasted cumin and coconut mix, along with a sprinkle of salt to taste. Stir this dry mixture thoroughly to ensure even distribution of the spices and vegetables.

3. Create the Batter: Gradually incorporate the buttermilk into the dry ingredients, adding it little by little while stirring continuously. The goal is to create a smooth, watery batter that is not too thick. This consistency is crucial, as a runny batter helps the dosa to spread easily on the hot griddle. Allow the batter to rest for about 15 minutes; it may thicken slightly during this time. If it becomes too thick, add a splash more water to retain the desired consistency.

4. Heat the Griddle: Preheat a non-stick dosa tawa (griddle) over medium heat. To test if it’s ready, sprinkle a few drops of water onto the surface; if the water sizzles immediately, your tawa is perfectly hot for cooking.

5. Pour and Spread the Dosa: Take a ladleful of the batter and pour it from the outer edge of the tawa towards the center. The batter will sizzle and spread out on its own, creating a beautiful, thin crepe. Unlike traditional dosas, the onion rava dosa relies on its runny batter to spread naturally, so it’s essential not to spread it manually.

6. Cook Until Golden: Drizzle a little sunflower oil around the edges of the dosa as it cooks. Allow the dosa to cook on medium heat until the bottom turns a lovely golden brown and crispy. Note that onion rava dosas are typically cooked on one side only.

7. Serve and Enjoy: Once cooked, gently fold the dosa and transfer it to a serving plate. Repeat the process with the remaining batter, adjusting the heat as necessary to ensure even cooking. Serve your delectable Onion Rava Dosa hot, accompanied by coconut chutney and a steaming cup of South Indian filter coffee for an authentic and satisfying breakfast experience.

Conclusion

The Onion Rava Dosa stands as a testament to the rich culinary heritage of South India, where flavors come together in harmony to create something extraordinary. With its crispy texture, spiced flavor profile, and the delightful crunch of onions, this dish is bound to become a favorite at your breakfast table. Enjoy the experience of making this traditional dish, and let it transport you to the vibrant streets of Tamil Nadu, one delicious bite at a time!