Didir Onion Rava Dosa Recipe - Cooking Index
Didir Onion Rava Dosa Recipe - Cooking Index
| 1 cup | 237ml | Semolina - (rava) |
| 1 cup | 237ml | Maida |
| 1/2 cup | 80g / 2.8oz | Rice flour |
| 4 | Green chillies - (to 5), finely chopped | |
| 3/4 | Ginger - chopped fine | |
| 1 1/2 teaspoons | 7.5ml | Jeera - slightly crushed |
| Salt - to taste | ||
| 1 | Asafoetida | |
| 2 | Chopped onions - (to 3) | |
| 1 | Cashews | |
| Oil |
Mix rava, maida, rice flour together into a thick batter adding little water at a time so no lumps are formed. Mixing by hand is a good idea if you don't have a whisk or electric mixer.
Add salt, crushed cumin asafoetida and leave in a warm spot for six to seven hours at least. When ready to eat, spray a non-stick pan lightly with oil and warm.
Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon. Drop chopped green chillies and ginger into batter. Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat, drizzle the batter such that there is a latice work effect. A lot of holes is just the thing.
Dribble a bit bit of oil around it and when the edges start turning brown coax it off the pan with a flat, wide spatula and flip it over. Remove in a few minutes and make more. For the plain rava dosa leave out the onions.
Source:
Tarla Dalal
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