Crispy Indian Savory Crepes:Onion Rava Dosa Recipe

Cooking Directions

• STEP 1.In a large bowl, mix together semolina, rice flour, and water to make a smooth batter. Cover and let it ferment for 4-5 hours.
• STEP 2.Add finely chopped onions, green chilies, ginger, cumin seeds, and salt to the batter. Mix well.
• STEP 3.Heat a non-stick griddle or tawa over medium heat. Pour a ladleful of batter onto the griddle and spread it in a circular motion to form a thin crepe.
• STEP 4.Drizzle oil around the edges of the dosa and cook until the bottom turns golden brown and crispy.
• STEP 5.Flip the dosa and cook for another minute until the other side is cooked and crispy.
• STEP 6.Remove the dosa from the griddle and serve hot with coconut chutney or sambar.
• STEP 7.Repeat the process with the remaining batter to make more dosas.

Cooking Tips

• Make sure the batter is well fermented for crispy dosas.
• Spread the batter thinly and evenly on the griddle for a crispy texture.
• You can add chopped coriander leaves and curry leaves to the batter for extra flavor.

Storage and Serving

• Onion Rava Dosas are best served hot and fresh.
• If you have leftover dosas, store them in an airtight container in the refrigerator.
• To reheat, heat a tawa or griddle and place the dosa on it. Cook for a few minutes until heated through.