For Instant Onion Rava Dosa 1/2 cup semolina (rava / sooji) 1/2 cup rice flour (chawal ka atta) 2 tbsp plain flour (maida) 1/2 tsp cumin seeds (jeera) 1 tsp finely chopped curry leaves (kadi patta) 1/4 cup finely chopped onions 1 tsp finely chopped green chillies 1/2 tsp grated ginger (adrak) 1 tbsp curd 3 tbsp finely chopped coriander (dhania) salt to taste freshly ground black pepper (kalimirch) to taste 5 tsp ghee for cooking oil for greasing For onion rava dosa To make onion rava dosa, combine all the ingredients in a deep bowl and add 2 cups of water gradually to make a runny batter. Heat a non-stick tava (griddle) and grease it lightly with oil and sprinkle little water on it and wipe it off gently using a muslin cloth. Pour 2 ladle full of batter evenly on the tava (griddle), smear a 1 tsp of ghee in the holes of the dosa. Cook it on a medium flame till it turns golden brown in colour from one side. Fold over to make a semi-circle. Repeat step 2 to 5 to make 4 more onion rava dosas. Serve the onion rava dosa immediately with coconut chutney and sambhar. Tarla Dalal: tips to make onion rava dosa 1.Make sure you mix the batter well before making every dosa. 2. If you do not like the mouthfeel of green chillies you can add green chilli paste. 3. Make sure to sizzle the tava before making every dosa. 4. As you make the last batches of the dosa, the batter remains thick at the bottom, you can add water to adjust the consistency of the batter and then make the dosa.
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