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–+ servings

Onion Rava Dosa on Electric Griddle

Aanchal Gupta
A crisp instant dosa that requires no grinding and fermenting. Simply mix and pour and get the porous and lacy texture of restaurant style rava dosa. With handful of readily available ingredients,this is one of the easiest dosa recipes to make.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Appetizer, Breakfast, Dinner, lunch, Main Course, street food
Cuisine Indian, South Indian
Servings 7 -8 dosas

Equipment

  • 1 large bowl
  • 1 ladle
  • 1 measuring cups and spoons
  • 1 electric griddle or tava/pan
  • 1 spatula

Ingredients
  

  • 1 cup Fine Sooji/Rava/Semolina
  • 1 cup Rice Flour
  • 1/2 All Purpose Flour/Maida
  • 6 tbsp finely chopped Red Onion divided
  • 3 tbsp cilantro/Fresh coriander finely chopped
  • 1 tbsp ginger minced
  • 10-15 curry leaves roughly torn
  • 1 tsp cumin seeds/jeera
  • 1 tsp whole black peppercorns roughly pounded
  • salt as per taste I used approx 2 tsp
  • 6 cups water may need less or more depending on quality of rava used
  • Oil for crisping the dosas

Instructions
 

  • Mix all the ingredients in a large bowl,using 3 tbsp of chopped onions and set aside for 20-30 minutes
  • Heat the electric griddle at 400 F
  • Put a few drops of water, when it sizzles we know that the pan is ready for dosas
  • Put a few drops of oil and sprinkle some chopped onions on the griddle(optional)
  • Mix the dosa batter well as the rava will settle down( You will have to mix well before making each dosa)
  • Use a ladle to pour the dosa batter,starting from the middle and filling in the sides(I use a steel measuring cup for pouring)
  • Continue to cook at 400 F till the dosa is golden at the bottom
  • Fill in the potato filling in the center of the dosa and serve with chutney and sambar

Video

Notes

Letting the batter rest for 20-30 minutes makes the dosas more crisp.When I am expecting friends over, I have made the batter 2-3 hours in advance and the dosas turn out just as well. You can skip the salt and add it just before making dosas if making the batter in advance. Sprinkling onions on the pan before pouring the batter is optional. Onions can be skipped entirely from the recipe if needed. Unlike the traditional dosa where we cool the pan/tava before spreading the dosa, here we need a very hot pan/griddle/tava. Also the batter is not spread using the back of the ladle,instead its poured on to the pan. There is no need to cook the other side of the dosa. For me it works best to start by pouring a little batter in the middle and then fill in the gaps on the side since the electric coils are on the sides pf the griddle and the sides get cooked faster than the middle. 
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