Adyar Ananda Bhavan commonly referred as "A2B" is one of the popular eat outs in Tamil Nadu. There was one near to my place where we go often to have dinner or lunch. Onion Rava Dosa is a must order on every visit to that restaurant. Either I order it for myself or make my mom or husband order it and i gulp few pieces from their plate.
The small holes in the dosa and the crispy edges make the dosa very special. This is usually folded neatly and served with sambar, white and green chutneys. This dosa variety is a wholesome breakfast as it has onions, Rava(semolina), rice flour/batter, all purpose flour (added in little portion - I'm not saying all purpose flour is healthy but it adds taste and texture to the dosa), cumin seeds, whole black peppercorns, coriander leaves and green chillies. Also, it is served with a chutney and sambar as condiments and these condiments are in itself healthy nutrients. Without further stories let's take a look at the ingredient list and the steps to follow.
Ingredients:
1 cup Rava
1 cup rice flour
1/2 cup all purpose flour/Maida
2 green chillies, finely chopped
1 large onion, finely chopped
2 tsp cumin seeds
2 tsp black pepper corns (optional)
1 tbsp finely chopped coriander leaves/cilantro
salt to taste
oil/ghee to smear the dosas
How to make Onion Rava Dosa
1. In a bowl, add rice flour, rava, maida and salt.
Tip: If you have idly/dosa batter, you substitute the rice flour with idly/dosa batter. For today's dinner, i made Onion Rava Dosa with the dosa batter and not the rice flour.
2. Add water and mix the batter with no lumps. You can use a fork or a whisk to make the process easier.
3. Then add green chillies, onions, cumin seeds, peppercorns and coriander leaves. Mix it once. Dilute the batter as thin as possible.
4. After adding water, keep the batter aside for 10-minutes to allow the rava/semolina to absorb water. It becomes little thicker with time. You can add little more water and make it runny. Now the batter is ready to make dosas.
Tip: You can also make the dosas immediately after preparing the flour. As you start to make dosas, you will notice that the batter becomes thick with time. Hence keep a glass of water to add to the batter as and when it gets thick.
5. Heat a non-stick tava or a flat pan on high flame. Apply a tsp of oil or ghee as per your preference. Tava needs to be hot enough to make dosas. Once it becomes hot with steam coming out of the pan, reduce the flame to medium.
6. Mix the batter once. Pour a laddle full of batter (atleast 2 inches high from the pan) to the edge of the pan in a round shape.
7. Then take another laddle full of batter and pour it towards the center of the pan, thereby completing the approximately round shape of the dosa. See how high, the laddle is used above from the pan.
Tip: Do not over pour the batter. It needs to be very thin to get the hole pattern in the dosa.
8. Smear some oil/ghee to the edges of the dosa and let it cook on medium flame for 2 minutes.
9. By now, the edges start to become golden color and remove the dosa from the pan.
Tip: If you have made the dosa thicker by mistake, then you can flip the dosa and let it cook for another minute on medium flame.
10. The more watery the batter is, the more crispier and lacy patterns appear on the dosa, which is very special about Onion rava dosa! Fold it before removing from the pan, as it makes easier to transfer to a plate.
11. Similarly, make dosas with remaining batter. Add water if the batter gets thicker in the process.
12. Serve the dosas hot! We had the onion rava dosas with peanut chutney and red chutney and it tasted awesome :) Try this recipe at your home and do share your cooking pictures.
The small holes in the dosa and the crispy edges make the dosa very special. This is usually folded neatly and served with sambar, white and green chutneys. This dosa variety is a wholesome breakfast as it has onions, Rava(semolina), rice flour/batter, all purpose flour (added in little portion - I'm not saying all purpose flour is healthy but it adds taste and texture to the dosa), cumin seeds, whole black peppercorns, coriander leaves and green chillies. Also, it is served with a chutney and sambar as condiments and these condiments are in itself healthy nutrients. Without further stories let's take a look at the ingredient list and the steps to follow.
1 cup Rava
1 cup rice flour
1/2 cup all purpose flour/Maida
2 green chillies, finely chopped
1 large onion, finely chopped
2 tsp cumin seeds
2 tsp black pepper corns (optional)
1 tbsp finely chopped coriander leaves/cilantro
salt to taste
oil/ghee to smear the dosas
How to make Onion Rava Dosa
1. In a bowl, add rice flour, rava, maida and salt.
Tip: If you have idly/dosa batter, you substitute the rice flour with idly/dosa batter. For today's dinner, i made Onion Rava Dosa with the dosa batter and not the rice flour.
2. Add water and mix the batter with no lumps. You can use a fork or a whisk to make the process easier.
3. Then add green chillies, onions, cumin seeds, peppercorns and coriander leaves. Mix it once. Dilute the batter as thin as possible.
4. After adding water, keep the batter aside for 10-minutes to allow the rava/semolina to absorb water. It becomes little thicker with time. You can add little more water and make it runny. Now the batter is ready to make dosas.
Tip: You can also make the dosas immediately after preparing the flour. As you start to make dosas, you will notice that the batter becomes thick with time. Hence keep a glass of water to add to the batter as and when it gets thick.
5. Heat a non-stick tava or a flat pan on high flame. Apply a tsp of oil or ghee as per your preference. Tava needs to be hot enough to make dosas. Once it becomes hot with steam coming out of the pan, reduce the flame to medium.
6. Mix the batter once. Pour a laddle full of batter (atleast 2 inches high from the pan) to the edge of the pan in a round shape.
Tip: Do not over pour the batter. It needs to be very thin to get the hole pattern in the dosa.
8. Smear some oil/ghee to the edges of the dosa and let it cook on medium flame for 2 minutes.
9. By now, the edges start to become golden color and remove the dosa from the pan.
Tip: If you have made the dosa thicker by mistake, then you can flip the dosa and let it cook for another minute on medium flame.
10. The more watery the batter is, the more crispier and lacy patterns appear on the dosa, which is very special about Onion rava dosa! Fold it before removing from the pan, as it makes easier to transfer to a plate.
11. Similarly, make dosas with remaining batter. Add water if the batter gets thicker in the process.
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