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Wednesday, November 15, 2006

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.

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.

  1. combine all the ingredients, except water, in a bowl
  2. 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
  3. heat a non-stick pan on medium, pour about 1/2 cup of batter and swirl it around till it forms a thin layer
  4. when bottom side is cooked, flip and cook the other side of the dosai
  5. brush the pan with oil as needed to ensure dosai lifts off the pan without struggle
  6. rava onion dosai is a soft crepe type dish, it usually does not get very crisp and is best eaten hot
  7. serve warm with mint chutney, or coconut chutney, or even 'dosai milagai podi' (a versatile lentil+spices powder)

easy recipe dosai

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