A variation to traditional dosa, Rava dosa needs no fermenting time. Quick and easy to cook.
In a mixing bowl add rava, rice flour, maida and mix well with 2 cups of water. Cover and keep aside for 2-3 hours. Blend the batter in a mixer. Transfer the batter to a bowl and add black pepper powder, cumin powder; finely chopped ginger, green chilli and onion; salt, hing, finely chopped coriander leaves and mix well. Now add 2 more cups of water to the batter to adjust the consistency. Batter should be watery consistency. Heat a dosa tawa, pour a ladle full of batter on tawa unevenly. Tilt the tawa with both hands to make batter spread evenly everywhere. Drizzle oil over the dosa. Do not flip the dosa. Let in cook in medium flame until crisp and light golden brown in colour. Fold the dosa from side and take it to a serving plate. Serve hot with chutney.
Onion Rava Dosa