Onion rava maida dosa

Name: Onion rava maida dosa
Total time: 2400 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 1 cup semolina/suji; 3/4 cup Rice flour; 1/2 c All-purpose Flour (Maida); 1 tsp White sesame seeds; 1 tsp Black pepper, crushed; 1 tsp Cumin seeds; 1 tsp Sugar; 1/4 tsp asafetida powder; 1 inch Ginger, peeled and grated; 1 tsp Garlic, grated; 1 cupOnion, grated; 2 Green chillies, grated; 1/2 cup Curry leaves, finely chopped; 1/2 cup Coriander leaves, finely chopped; Required Salt; as needed vegetable oil/sesame seed oil for roasting

Lakshmi Sridharan Ph D @cook_19872338

USA

Aromatic flavorful delicious dosa with onion ginger garlic rice flour, suji, wheat flour #FWF

Lakshmi Sridharan Ph D @cook_19872338

USA

Aromatic flavorful delicious dosa with onion ginger garlic rice flour, suji, wheat flour #FWF

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Ingredients

40 mins

8 servings

1 cupsemolina/suji
3/4 cupRice flour
1/2 cAll-purpose Flour (Maida)
1 tspWhite sesame seeds
1 tspBlack pepper, crushed
1 tspCumin seeds
1 tspSugar
1/4 tspasafetida powder
1 inchGinger, peeled and grated
1 tspGarlic, grated
1cupOnion, grated
2Green chillies, grated
1/2 cupCurry leaves, finely chopped
1/2 cupCoriander leaves, finely chopped
Required Salt
as neededvegetable oil/sesame seed oil for roasting
dosa

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Steps

40 mins

1

Prepare a checklist. Keep the ingredients near the cooking area
2

Prepare a checklist. Keep the ingredients near the cooking area
3

Add all flours to a large bowl. Add all the rest of the ingredients (except oil) over it. Add 6 cups of water and whisk. There should be no lumps. Add required water to the above and make a thin batter. Rest for 15 minutes.
4

Place the skillet over medium flame, after heating, brease with oil, I use cast iron skillet. Place the halved onions on the skillet and rub the entire skillet. This makes the dosa aromatic
Semolina absorbs water; So the batter tends to get thicker. Thin the batter by adding water. Spread the batterabout ¾ c evenly over the hot skillet. If you pour from a little height, holes will appear in the dosa. Experiment. Sometimes big holes, sometimes small holes.
5

Using a spoon, pour oil on the upper surface widely and press the dosa with a spatula, the dosa will become thin and crispy. When the dosa turns slightly brown, fold it with a spatula. In non-stick skillet it is easy to flip. In cast iron skillet, it requires practice It takes a little practice to fold it without tearng the dosa. If you want it to be spicy, before folding it spread 1 table spoon of ghee and spread dosa chili powder on it and then fold it. Aromatic Spicy crispy Dosa is Ready.
6

Transfer the roasted dosa to a serving plate. Serve hot. Serve with sambar, chili powder, or your choice of chutney..
7

Tips: Flours proportion is very important. Batter should be very thin. Some make dosa by hand, sprinkling the batter on the tawa. It takes practice to turn it, and it's easy on non- stick skillet

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Lakshmi Sridharan Ph D @cook_19872338

on October 02, 2023 18:35

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography