Crispy Hotel-Style Onion Rava Dosa Recipe
4 hours 30 minutes
727 reads
About Crispy Hotel-Style Onion Rava Dosa Recipe
Craving a delicious and quick breakfast? This Hotel-Style Onion Rava Dosa recipe is your answer! Skip the hours of fermentation and enjoy crispy, golden dosas bursting with the savory flavor of onions in minutes. Made with a simple blend of refined flour, semolina, rice flour, and buttermilk, this recipe is perfect for busy mornings or unexpected cravings.
The secret to these restaurant-quality dosas lies in the perfectly balanced batter and the flavorful tempering. This easy-to-follow recipe brings the taste of your favorite hotel breakfast right to your kitchen table. Get ready for a delightful South Indian breakfast experience!
Serve these delightful dosas hot with your favorite chutneys – coconut chutney, sambar, or tomato chutney are all excellent choices. Enjoy!
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Recipe Time & More
Prep4 hours
Cook30 minutes
Total4 hours 30 minutes
Ingredients
Dry Ingredients
- 2 cup All-Purpose Flour maida
- 1 cup Semolina rava
- 1/2 cup Rice Flour
- 1.5 tsp Salt or to taste
Wet Ingredients
- 2 cup Buttermilk as needed for desired consistency, or water
For the Tempering
- 1 tsp Oil vegetable or coconut oil
- 1 tsp Mustard Seeds
- 1 tsp Urad Dal black, split
- 1.5 sprigs Curry Leaves
- 1 inch Ginger grated
- 2 Onion finely chopped
- 2 Chilies finely chopped, green
- 1 tsp Cumin Seeds jeera
- 1 tsp Pepper black, crushed
Instructions
Prepare the Batter
- Combine all-purpose flour, semolina, rice flour, and salt in a large bowl. Gradually add buttermilk (or water), mixing until a smooth, slightly thick batter forms. Cover and let it rest for at least 6 hours, or preferably overnight, for best results.
Make the Tempering
- Heat oil in a small pan. Add mustard seeds and let them splutter. Add split black gram (urad dal) and curry leaves. Once fragrant, add grated ginger, finely chopped onions, and green chilies. Sauté for a few minutes until onions soften.
Combine and Adjust
- Add the prepared tempering to the rested batter. Stir in cumin seeds and crushed black pepper. Add more buttermilk or water if needed to achieve a slightly runny, pourable consistency. The batter should be thin enough to spread easily.
Cook the Dosa
- Heat a non-stick dosa pan or griddle over medium heat. Once hot, pour a ladleful of batter onto the center of the hot pan, spreading it outwards in a thin, circular motion to form a dosa.
Crisp It Up
- Add 1 teaspoon of oil around the edges of the dosa. Do not add extra batter to fill holes; this will prevent crispiness. Cook until the edges lift slightly and the bottom is golden brown. Flip and cook the other side until golden and crispy. Serve hot with your favorite chutneys.
Recipe Notes
Expert Tips for Perfect Onion Rava Dosas
- For extra crispiness, use a well-seasoned non-stick pan and ensure it's properly hot before pouring the batter.
- Don't overcrowd the pan; cook the dosas one at a time to ensure even cooking and crispiness.
- Adjust the consistency of the batter based on your preference; a slightly thinner batter will result in crispier dosas.
- Experiment with different chutneys and sambar to find your perfect combination!
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Recipe Nutrition
Calories: 383kcalCarbohydrates: 60gProtein: 8gFat: 12gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 855mgFiber: 2gSugar: 1g
gayathri ramanan
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6 Comments
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This looks so inviting! I’m eager to try it.
I’m excited to try this recipe!
What a great recipe! Thanks for sharing.
This is perfect! Can’t wait to taste it.
I want to try this.. On my priority list
Nice recipe but can we avoid maida in it. Is there a substitute for madia?