rava onion dosai
Traditional dosai batter requires soaking, grinding, fermenting; but, this rava onion dosai batter is sort of quick to make and keeps for a day or two in the fridge.
Ingredients
2 cups sooji rava, dry roasted to a light brown color
1 cup rice flour
1 cup all purpose flour (or, maida)
1 cup finely minced onions
4 Tbsp chopped curry leaves and cilantro (optional)
3 green chilies finely chopped (optional)
salt to taste (say about 1 Tbsp, more or less)
3 cups water (more or less)
oil as needed
tempering (optional) :
heat 1 Tbsp oil in a pan, add 1 tsp mustard seeds and 1/2 tsp cumin seeds; when mustard seeds spatter, remove from heat and add it to the rava onion dosai batter, stir well.
Preparation
- combine all the ingredients, except water, in a bowl
- add a little water at a time and start kneading into a dough; gradually add more water and stir or knead well till there are no lumps and a fairly thin batter is formed
- heat a non-stick pan on medium, pour about 1/2 cup of batter and swirl it around till it forms a thin layer
- when bottom side is cooked, flip and cook the other side of the dosai
- brush the pan with oil as needed to ensure dosai lifts off the pan without struggle
- rava onion dosai is a soft crepe type dish, it usually does not get very crisp and is best eaten hot
- serve warm with mint chutney, or coconut chutney, or even 'dosai milagai podi' (a versatile lentil+spices powder)
Labels: dosai, indian, lentil, vegetarian
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