Onion Rava Dosa

main ingredients
½ cup unroasted rava (sooji or semolina)
½ cup rice flour
2 tablespoon all purpose flour Or whole wheat flour
1 green chili - finely chopped
1 medium onion - finely chopped Or about ½ cup of finely chopped onion
5 to 6 curry leaves - chopped
½ inch ginger - finely chopped (optional)
water or buttermilk as required - i added 2.25 cups water *check notes on how to make the buttermilk
9 to 10 black peppercorns - crushed
1 tablespoon chopped coriander leaves (cilantro leaves) - optional
salt as required
for tempering
1 teaspoon oil
½ teaspoon mustard seeds
1 teaspoon cumin seeds
oil or ghee as required for roasting the dosa

making batter
take the rava, rice flour, all purpose flour, green chilies, ginger, onion, coriander leaves, crushed black pepper in a mixing bowl.
heat 1 tsp oil in a small frying pan. crackle the mustard seeds first. the mustard seeds should pop before you add the cumin seeds.
then add the cumin and curry leaves. saute for a few seconds till the cumin browns.
add this tempering mixture along with the oil to the other ingredients in the bowl. add salt.
pour water or buttermilk and make a thin batter without any lumps.
the batter should not be thick or of medium consistency. if the dosa batter becomes too thin, then add some rice flour to slightly thicken it. keep aside for 15 to 20 minutes.
cooking onion rava dosa
heat the tava or non-stick pan. smear a bit oil with a slice of onion or a small piece of fabric or paper napkin.
with a ladle pour the dosa batter from the edges towards the center.
sprinkle ¼ or ½ or 1 tsp of oil from the top.
let the base becomes golden and crisp. flip and cook the other side. when both the sides are cooked, remove the dosa from the pan.
prepare all the dosas this way.
serve the hotel style onion rava dosa hot with coconut chutney or vegetable sambar. this dosa has to be served immediately.
Pic courtesy: Google
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