"Spicy and Crisp Tomato- Onion Rava Dosa" served with simple Coconut Chutney ... preparing rava dosa is sort of a love-n- hate relationship, you just love to eat it crisp-n- hot right out of tava, yet you hate the time it takes to be done perfectly ... ab toh time hi time hey humare paas, toh socha banakey aaram se baitke mazhe se khaloon ... Yummilicious ......
** I am sure all of you have heard about Rava dosa the thin crisp lacy dosa famous in southern parts of India served with chutney and at times with kurma or potato bhaji too. I have posted a few in my blog before and you will find them in search option too. Onion Rava Dosa is a very famous dosa which is often prepared at home. Preparation of perfect rava dosa takes time so be prepared to have sufficient time in hand the day you prepare these. Again these are the same rava dosa with basic ingredients kept that which with usually I prepare the dosa, the only addition being ground tomato and spices. Again, considering the situation the world is facing I am not running into details as we are all home bound with loads of work to do, so will be sharing just the recipe along with picture collage details for reference. Do excuse for not writing in detail and will update the whole info. Once things settle down and the world regains it glory and we are all happy working and settled down in our jobs and home.
** Here is my recipe for "Spicy & Crisp Tomato- Onion Rava Dosa" …My Style …
** Wash and cut one large sized ripe tomato into small pieces, put it into a mixer grinder along with 1 tblsp kashmiri red chilly powder, 1 tsp hing (asfoetida) powder and grind to a very fine paste. You can add ginger while grinding if desired, I have not as I prefer stronger hing flavor.
** Remove the ground paste in a large stainless steel bow and add about 3 cups of water, salt to taste and mix well. Now Add 2 tblsp of maida (APF), 4 tblsp of rice flour (tandla pitti/ chawal ka atta), 4 tblsp of rava (bombay rava/ processed wheat granuales), 2 tblsp of fine chiroti rava (finer version of rava) and mix well. Add in finely chopped coriander leaves and curry leaves.
** Note : I have not added coriander leaves as it was not available, in fact there is a huge shortage of veggies being delivered too.
** Peel off the skin of 3-4 small sized onions and slice them lengthwise into thin slices. Crumble/ loosen it to get loose single onion slices. Do not use large onions, and if done cut them horizontally once, to avoid getting large thin slices. Keep this ready aside.
** 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 now using a deep rounded ladle 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 by pouring in such way that the tava gets covered with a thin layer of batter all round.
** The batter should be poured from at least 4-6 inches above the tava and the ladle should not be allowed to touch the tava nor should you attempt to spread the batter as we do for normal dosas. Move from outward to inwards while pouring the batter. Because of the thin consistency of the batter, it will spread over the pan quickly and a lacy texture will be formed
** This does need a little bit of practice and is a bit difficult to explain. It will help the novice if they watch any video demo on you tube for the purpose. There will be gaps or holes in the dosa, which if large can be filled with little bit of batter. There is no need to drizzle oil round the edges of dosa on the pan.
** Let the dosa cook on low to medium heat. It takes some time say about 3-4 minutes for the dosa to get cooked well, so do not hurry or raise the heat. Once done, then raise the heat and let it cook for a minute on high flame, this is to ensure you get a brown and crispy bottom on the back side of the dosa. Do not allow the dosa to get burnt.
** This Dosa is not flipped over and fried on the top side, but served right away as it being thin in texture it get very well cooked on heat evenly. So gently remove the dosa, by loosening it through side and then lifting it in one go and put it on a plate as it is with the same side down as it was on the tava facing upwards and serve it immediately.
** Remove the required number of dosas with the batter in similar way, by first adding the onions, allowing them to cook and then pouring batter over it. Also remember to season the tava before you remove each dosa to ensure that the dosa comes off evenly without getting torn and also for even browning.
** If you want to stack the dosa folded over, to serve more members or if you have guest come over in plenty, then ensure that the dosa has cooled a little bit before you fold it into half, to pile them one on another or else they will stick to each other and may tear off when separate them while serving which is not at all pleasant.
** "Spicy and Crisp Tomato- Onion Rava Dosa" is done and ready to be served. This dosa is best served crisp and hot from tava along with some coconut chutney, sambar and potato bhaji if required. Due to shortage of food items, we are all using veggies sparingly, so I prepared only chutney to be served along with the dosa. Once things settle down will surely do so in full way as served in restaurants.
** Note : A little bit about adding the onions slices directly first on the Tava : Many people add onions directly into the batter, mix well and then pour the same on tava, you may follow that method if desired. However, I have always found that by doing so the onions just get cooked and sort of remain soft and not crunch, so I have been doing this method for decades now as we love the browned taste of the onions in my home very much. So if enjoy eating a crisp crunchy textured dosa with crunchy onions, try this way and you will love it and will never go back to the other method.
** I am sharing a link below where in there are some step by step method of "Rava dosa" preparation too, you can check out on the same, though I have included pictures in this recipe too.
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