A Tip for that Crunchy Onions on Rava Dosa .... A little bit about adding the fine onions slices directly first on the Tava to get perfect crunchy onions in Rava Dosa restaurant style … A few days back I had posted this superb crunchy crisp rava dosa and got a query how the onions were crunchy, so sharing a tip to the same followed by some of the renowned chefs … I am sure many of you do know this, but for those who don’t, here it is … Yummilicious, a Crisp Rava Dosa indeed ....
** Do not add onions directly into the batter, and pour it over the tava, by doing so the onions just get cooked and sort of remain soft but not crunchy … instead follow this foolproof method I have been doing so for decades now, for that crunch you so much like.
** Heat the tava on high flame, apply oil all over the tava. Rub it lightly with a tissue paper evenly all round the tava, so that the tava gets evenly coated with oil. Do not rub of the oil from tava just spread it with the tissue evenly. If you want, you can spray or sprinkle some drops of oil in the center of the tava.
** Now turn on the gas flame to high and let the tava be very very hot. Sprinkle some finely sliced onion on the tava as shown in the picture and wait for half a minute, the onions will brown a little bit, do not allow it to get burnt.
** Now immediately using a deep rounded ladle or a small bowl that holds about ½ to ¾ th cup of batter, pour the batter on the hot tava after lowering the heat to minimum in a quick and swirl pattern from about 3 inches in height by pouring in such way that the tava gets covered with a thin layer of batter all round …
** Rest of the procedure you do know, I have shared a collage …if not check out in the link below …
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Thanks.