Rava Dosa / Rava Onion Dosa

I am a breakfast person. Just can't skip it. Its in the morning that I am hungry the most. Infact, its the hunger that wakes me up. Even though it is a holiday, my eyes just open early. In a way its good, I get to make food and photograph it in the most appropriate time of the day, when the light is just perfect. And I don't have to rush through the photography as there is no one waiting hungry out there. I don't know if it is the hunger that makes most of my breakfast items seem to be very tasty to me and are my favorites. I have infact liked it the most since I was a kid. I don't mind if it is parathas from the north or idli-dosa from the south or pancakes from the west. I love all of them.

This rava dosa is one saviour on those days when I am hungry the most and have no clue what to make. With just simple ingredients available in the pantry they make way for the most amazing breakfast. I remember the first time I made it. It was a disaster. I just took it to be the same as our regular dosa and made the batter thick that it was just a lump of cooked rava. But with years and thankfully those youtube video, I can now make them and it is a family favorite.

So if you are a breakfast person like me and would love to enjoy your breakfast rather than just wrapping it off with some cornflakes or rusk, try it. They are amazing and ya filling too. Just that you should have some tips handy to make them perfect. To know those tips, read the recipe and most importantly the tips.

Ingredients

1. 1 cup of rava
2. 1 cup of rice flour
3. 1/2 cup of maida/ all purpose flour
4. 1 tsp of jeera/cumin seeds
5. 1/2 cup of finely chopped onion
6. 3/4 tsp of grated ginger
7. 2-3 green chillies chopped finely
8. 10-12 curry leaves chopped finely
9. 2 tbsp of curd
10. Salt to taste
11. Water as required
12. Oil as required

Method

• In a bowl, take all the ingredients from 1-10. Give it a mix. Add water slowly while you mix it. Make a very loose and runny batter. Keep it aside for about 20-30 minutes. 
• The batter might turn thick on resting as the rava would soak water. Add more water and mix it to make the batter runny.
• Heat the skillet. Drop few drops of water and see if it sizzles and disappears. You tava is ready for the batter to be poured on it.
• Take a ladle full of batter. Start pouring the batter on the edges of the skillet in a circle. Then fill the middle of skillet with batter. Do not pour too much, but just to cover the unfilled portions of dosa. Be quick in doing it. 
• Drizzle few drops of oil/ghee over the dosa. It would start turning brown and crsip. Flip the dosa and cook for another minutes. Remove it on to a serving plate.
• Serve it immediately with some sambar or chutney of your choice. 

Tips

1. The consistency of the batter should be runny. 
2. Just pour a thin layer of batter on the tava/skillet for crispier dosa. It is perfectly fine if you have some uncovered or holes on your rava dosa.
3. The tava/skillet should be hot else the dosa would not turn crisp. 
4. Serve the rava dosa immediately. If you store it and serve later, they wouldn't remain crisp just like what you see in my picture. By the time I clicked the picture, the crispiness was long gone.

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