Rava dosa is the most favorite dish of my husband whenever we goto restaurant. Here is the recipe for onion rava dosa from leftover batter.
Generally maida/refined wheat flour is added in the preparation of rava dosa. The recipe given below has no maida added in it. The taste will be divine and same as the restaurant style rava dosa. Sometimes very little amount of idli-dosa batter will be left or the batter will become sour as days passes. Consumption of dosa from sour batter is not advisable. In these cases, rava dosa can be prepared from leftover idli-dosa batter.
- Rava / Semolina – 1⁄2 cup
- Leftover idli-dosa batter – 1⁄2 cup
- Onion (Big) – 1
- Green chili – 1
- Pepper corns – 1⁄2 tsp
- Cumin seeds – 1⁄2 tsp
- Ginger – a small piece
- Curry leaves – 3 sprigs
- Coriander leaves – 3 sprigs
- Hing – 1⁄4 tsp
- Salt – 1⁄2 tsp
- Water – 1⁄2 cup
- Oil – 1 tbsp
- Mustard seeds – 1⁄4 tsp (optional)
- Split urad dal – 1⁄2 tsp (optional)
- Add some water to the rava and soak it for 15-20 minutes atleast.
- Meanwhile, heat oil in a kadai.
- Add mustard seeds, urad dal, finely chopped onion, chopped ginger, chopped green chili, crushed pepper corns, crushed cumin seeds, curry leaves and coriander leaves. Saute it well.
- In a mixing bowl, add the soaked rava, idli-dosa batter, the tempering mix, hing, salt and water. The batter for rava dosa should be watery.
- Heat the tawa. Grease the tawa with a cloth or papper tissue dipped in castor oil.
- Take a laddle full of rava dosa batter, spread it on the tawa from the outer end of the tawa. Drizzle some oil over it.
- When the rava dosa is cooked well on one side flip it cook on the other side. If required drizzle few oil. Tasty onion rava dosa is ready to taste.
- Rava dosa can be prepared without onion also.
- If desired grated carrot can be added.
- Adjust the seasoning as per the taste required.
- Rava dosa take more time to cook than normal dosa. This is due to the rava.
- For more crispiness 1⁄4– 1⁄2 cup of rice flour can be added along with the idli-dosa batter.