“Jowar Rice Onion Rava Dosa” … crisp- delicious dosa served with coriander coconut chutney and strong Ginger Tea is a delight to be relished for breakfast … today tried out our very own onion rava dosa with a twist by adding on jwari/ sorghum flour along with rice flour, bombay rava and lots of finely chopped onions … the result was a delicious kurkuri/ crisp dosa … Yummilicious …
** Almost everybody enjoys relishing these crisp lacy dosas popularly known as onion rava dosa in southern parts of India though now they are available almost in all restaurants that serve south Indian food. Thin lacy textured dosas are a delight to relish on both when soft textured like panpolo/ neer dosa or as crisp and lacy like rava dosa. I have shared quite a few varieties of these dosas and you will find them via search option, so do try them out as they are as easy and quick to prepare.
** I have been experimenting with whole millet and in their powder form for some time now and though I would like to try out more I am unable to do so as they are not available at nearby stores and somehow I do not like shopping much online as one is never sure of the quality of product received, though I do so if there is no option. Jowar/ jwari/ sorghum flour is easily available in local stores and is safe to be consumed health wise all round the year, so you have no worry whatsoever on that front.
** I had tried this dosa a few years back but back then I was not into blogging so it always remained in the “to be blogged list”. There are so many recipes as I mentioned often noted in my old diaries that which I have still not been able to do justice to and I keep promising I will do so soon. A few have seen the day while hopefully the others will also come about soon. Here is a simple dosa, yet a delight to relish hot and crisp with some chutney or bhaji. Try it, your family will surely love it and ask for more.
** Here is my recipe for “Jowar Rice Onion Rava Dosa” … my style ….
** For Batter : In a bowl add in 1 heaped cup of jowar/ jwari/ sorghum flour, ½ cup rice flour (tandla pitti/ chawal ka atta), 2 tblsp of rava (bombay rava/ processed wheat granules), large pinch of hing (asafoetida) powder, ½ tsp of jeera (cumin seeds), 2-3 finely chopped green chilly (tarni mirsanga/ hari mirchi), 2 tblsps of finely chopped fresh coriander leaves (dhania/ kottambari pallo), salt (namak/ meeta) to taste and mix it with a spoon. Add about 2 cups or more water (uddaka/ paani) little by little mixing the mixture well until you get the desired flowing textured batter. Keep aside covered for about an hour for the flour to get soaked and absorb water well.
** Note : The batter should be mixed well and there should be no lumps in it. The thickness should be that of buttermilk/ neer dosa/ panpolo batter texture. For reference you can check out other similar posts where I have shared step by step procedure and the link too is shared at the bottom of this recipe. You can add in ½ inch of finely grated ginger (alle’/ adrak) if desired, I have not as I prefer hing flavor.
** Peel off the skin of 2 medium sized or as required number of onions (piyavu/ kanda), chop it fine and then crumble or loosen it so that it becomes easier for you to sprinkle it properly on hot tava. Do not use large pieces of onions; you can also slice them thin lengthwise and cut into 1 inch sized pieces too.
** Heat a non-stick or iron 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 too. Now turn on the gas flame to high and let the tava be very hot, do not skip this step.
** Sprinkle some onions that are prepared and kept 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 the ladle from outward to inwards while pouring the batter pouring little by little and try using the batter sparingly.
** Because of the thin consistency of the batter, it will spread over the pan quickly giving a lacy texture with lots of holes or gaps formed in them, if too large then fill them a little bit with batter otherwise leave it as it is, just as shown in the picture, it gives perfect dosa. Drizzle some oil round the edges of dosa and on the top if desired (Optional)
** Let the dosa cook on low to medium heat. It takes some time say about 3-4 minutes or more for the dosa to get cooked well, so do not hurry or raise the heat. Once done, 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 back side of the dosa. However, keep a keen watch to avoid the dosa being burnt, we need it just crisped well, that’s it.
** This Dosa is not flipped over and fried on one side only, so do not worry, the top portion does get cooked as the dosa is thin textured. Gently remove the dosa, by loosening it through the sides 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 or you can fold it over and then place it on the serving plate too as shown in the picture.
** My Tip : There are many You Tube videos out there of similar type dosas which you can observe keenly if desired and try to learn the method of pouring the batter if you are new to this type of dosa preparation. However, if you have a friend/ relative who know it well, then try observing live while they prepare just like how I watched my amma prepare this dosa, in my opinion live observation gives better knowledge.
** 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.
** “Jowar Rice Onion Rava Dosa” is done and ready to be served. This dosa tastes best served crisp and hot from tava along with some coconut chutney, sambar and potato bhaji. However, I served it with coriander coconut chutney only as these days somehow we prefer lighter meals and also as it is summer time, I wished to keep it simpler. However, if you are trying this out during weekend then do add them on and enjoy a hearty breakfast with family in leisure, children are sure to love it.
** 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 some pictures in this recipe too for better understanding ....
** Check out on the link provided below for the tip for crunchy onions effect for onion rava dosa’s in detail ….
** Sharing a common link to “Breakfast” dishes in Blog for easy access ….
** Sharing a common link to all the “Chutney” dishes in Blog for easy access, they are all tasty and go equally well with these dosas ….
** For preparation of “Kadak Adraki Chai/ Strong Ginger Tea”, I am sure all know the recipe, but if need be you can check out on the following link ….
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Thanks.