I am so excited to share this Rava Onion Dosa recipe with you because it is something I worked on for so long until I got it just right! I make it often for my parents and in laws and I’ve listed out so many tips for you below.
Rava dosa is very different than traditional dosa in that it’s more “instant” as it require no soaking or fermenting. It generally is made from rava (sooji) and can have other flours added in like rice flour and all purpose. They are crispy and have so many flavor elements you don’t get in traditional dosa like ginger, onions, cilantro, etc. I’ve also shared the recipe for two chutneys that pair very well with this rava onion dosa and if you want a recipe on how to make the masala or sambhar- let me know too!
But first, a few tips because Rava Dosa definitely take some practice!
Get the right tools and set up:
- I ‘m particular on the pan so I only use this All Clad Non Stick Skillet, and I have two of them so I can make the dosa quicker. It works so well.
- Many traditional dosa pans are not completely flat and for rava dosa you will need a pan that is as flat as possible. The batter is thin so if the pan concave, it will start to pool in the middle and not cook evenly.
- An oil dispenser that has a slow and tiny stream is clutch because it required just one hand, otherwise you can set up a bowl of oil and use
- Have a few paper towels ready to wipe the pan in between- it takes a bit of practice so you may have some sticky or burnt fails that need wiping.
- The batter is made in a big batch and can get heavy to hold and pour from so I recommend splitting the batter into two mixing bowls to make it easier. Make sure you MIX WELL. Alot of the flours begin to settle at the bottom of the bowl so its important to mix well before pouring the batter into the pan or into another mixing bowl.
- A long handed ladle will definitely be needed.
Tips on batter:
- Do not be shocked at how thin the batter is! It’s supposed to be like this!
- Adjusting the heat is the biggest learning curve here because a pan that is too hot will burn off too much liquid and a pan that is not hot enough will not crisp up your dosa (or will take longer to do so).
- You want to heat your pan up slowly on medium high heat. Grease it with a paper towel and some oil and then pour your batter in small increments all around the pan, never pouring over the same spot twice so the dosa is even in thickness. You will have holes throughout but you want them to be just a little bigger than the size of a quarter. You will use about 1/2 cup of batter total per dosa.
- The batter will bubble when you first pour and then settle down. If your batter is rapidly bubbling the entire time you are pouring, your pan is likely too hot and you need to lower the heat.
- Once the batter is poured, you will let it cook until the batter is completely dry (use your finger to touch the batter and if your finger is clean – its dry). You should also notice the dosa is starting to go from shiny to matte, and golden on the bottom
- Then pour the oil around the edges and wait for it to start to naturally pull away from the sides of the pan, or easily lift with a spatula.
- Then fold in half and remove from the pan !
- I love to shred a little cheese, and a sprinkle of achar masala inside as well! So good!
I hope you all enjoy this recipe and if you attempt it, please be sure to tag me in @thechutneylife!
