Instant Onion Rava (Suji/ Semolina) Dosa

Suji ka Dosa, another name for Rava Dosa, is a quick and well-liked dosa variation from South Indian cuisine. One of the simplest types of dosa to make at home is Instant Onion Rava Dosa, a thin, crispy and lasy crepe consisting of rava and rice flour. In contrast to other dosa recipes, rava dosa may be made quickly in only 15 minutes by combining all the ingredients and letting them rest for 20 minutes.

Sooji, rice flour, maida, and water are combined to create a thin batter. The batter must be thin to produce beautiful, crisp instant rava dosas with a netting texture. To get a net effect on the dosa, the batter is then put over a heated tawa (griddle). So, constantly keep in mind that the batter needs to be thin and fluid.

Likewise give rava or suji some time to soak so they can soften. Normally, after combining everything, I let the batter rest for 20 to 30 minutes. In the batter, i prefer adding green chili, curry leaves and fresh coriander and sprinkle finely chopped onion to the hot dosa pan. Doing this gives a sweet caramelized flavor.

Instant Rava Dosa is quick and easy dosa recipe. Typically dosa is prepared from fermented batter and takes some pre planning to make it, but this instant dosa recipe is prepared without any planning, with just 30 minutes of resting and simple ingredients, you can have this amazing dosa with chutney and sambar for your breakfast or lunch. Do try this and enjoy this crispy breakfast with your friends and family!

Serve: 9 dosa Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins

Ingredients:

1/2 cup Unroasted Fine Rava (suji or fine semolina)

1 cup Rice Flour

1/4 cup All-Purpose Flour

1 tsp Finely Chopped Green Chilies

1 medium Finely Chopped Onions

1/2 tsp Finely Chopped Ginger

8 - 10 Chopped Curry Leaves

1 - 2 tbsp Chopped Coriander Leaves (cilantro) – optional

4 cups Water or add as required

Salt as required

Oil or ghee or butter for cooking, as required

Garnish:

Finely Chopped Onion

Fresh Coriander

Lime Juice

Butter

Let's get cooking

1. Add rice flour, rava (suji/semolina), and maida to a bowl. Mix in the green chilli, grated or minced ginger, curry leaves, and finely chopped coriander leaves.

2. Add salt (approx. ½ teaspoon or to taste) and 2 cups water. Mix well using a large spoon or a wire whisk until there are no flour lumps.

3. Stir thoroughly, then check the consistency of the batter. When the batter reaches a pouring consistency, add more water. For 20 minutes, cover it with a plate and let it rest. Once more check the consistency after around 20 minutes. After soaking, rava (semolina) absorbs water, causing batter to thicken. Add the extra 2 cups of water to achieve a pouring consistency, do so. Mix the batter well with a whisk.

4. Over a medium temperature, preheat a non-stick dosa tawa or pan. Make sure the tawa is hot; otherwise, the batter may stick to the pan and the dosa would be difficult to remove. Sprinkle a few drops of water on the tawa to see if it is hot enough to create dosa. When water droplets instantly evaporate, the tava is hot and ready to begin making dosas.

5. To the hot pan, sprinkle chopped onions on tawa before pouring the batter. This prevents dosa from sticking to the tawa.

6. Pour a ladle full of batter in a circular motion from the edge to the centre, at a height of about 3 to 4 inches. Add enough batter to completely cover the centre. Keep a few holes here and there. Due to these openings, steam can escape and the dosa get crispy.

7. Around the dosa's borders, drizzle 1/2 a teaspoon of oil. Cook for about two minutes, or until it becomes light golden brown and crispy.

8. A minute or so later, turn it over and cook it on the other side until it begins to turn somewhat crispy.

Serve hot, thin, crispy rava dosa with coconut chutney on a serving platter.

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