Onion rawa dosa
Topic started by Madhu (@ pcp09896809pcs.ewndsr01.nj.comcast.net) on Wed Sep 1 09:38:07 EDT 2004.
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How to make onion rawa dosa
Responses:
- From: Vasudha (@ adsl-69-105-156-251.dsl.pltn13.pacbell.net)
on: Wed Sep 1 15:32:15 EDT 2004
This is a recipe for a Bangalore-kind Onion Rava Dosa.
Ingredients: 1/2 cup very fine rava, 1/2 cup rice flour, 1/2 cup buttermilk/curd, jeera, ginger, some grated coconut, chopped onion(1/2), coriander
Method: Mix all ingredients with sufficient quantity of water such that the mixture is pourable with a cup.
Heat the flat tava/pan and pour some oil on to it to sizzle. Let the flame be high .After the tava is pretty hot, pour the batter using a cup to make the dosa. Use some oil over the dosa. After the dosa is half-made, simmer the stove and allow the dosa to get crispy. Your Onion Rave Dosa is ready!!!
PS:Some people also put raw onions on the dosa after its put on the tava instead of mixing it with the batter.
- From: Andal Balu (@ user-11fal0t.dsl.mindspring.com)
on: Thu Sep 2 16:27:29 EDT 2004
For best crispy onion rawa dosa follow this recipe:
1 cup rice flour
1 cup all purpose flour
1 cup rava
2 green chillies chopped finely
1/2" piece ginger chopped finely
1 tsp black pepper
finely chopped onions
salt to taste
Add enough water to make a thin batter.
season it with the mustard seeds, urad dhal, curry leaves, hing and jeera in oil and add to the rava dosa mixture.
If you like, you can add chopped coriander to the batter.
Pour it on a preheated tawa and cook it closed. Once the bottom is cooked, open the lid and turn it and cook it uncovered. You will get crispy, tasty rawa dosa.
If you add yoghurt to the batter, the dosa comes softer but it will stick to the pan. You have to use a non-stick pan and cook for a little longer.
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