Crispy Onion Rava Dosa​

Some mornings there’s no time to soak and grind batter, and that’s when rava dosa helps. With Ashvija Rava Dosa Mix and a few simple additions, you can serve thin, golden, crispy dosas with that restaurant-style lacy look in about 15 minutes.

Prep time: 10 minutes (including resting) | Cook time: 3–4 minutes per dosa | Makes: 6–8 dosas

Ingredients

• 1 cup Ashvija Rava Dosa Mix
• About 2 cups water (or as per pack instructions)
• 1 small onion, finely chopped
• 1 green chilli, finely chopped
• 1 tablespoon chopped coriander leaves
• 8–10 curry leaves, chopped
• ½ teaspoon cumin seeds (optional)
• Oil or ghee for cooking

Method

1. In a bowl, whisk the dosa mix and water together until smooth, with no lumps. The batter should be thin and flowing, much thinner than regular dosa batter.
2. Let it rest for 10 minutes. Then stir in the onion, green chilli, coriander, curry leaves, and cumin seeds.
3. Heat a tawa until it’s very hot, then lower the heat to medium-high and grease it lightly.
4. Stir the batter well before every dosa, because the rava settles at the bottom.
5. Take a ladle of batter and pour it from a little height, starting from the outer edge and working toward the center. Don’t spread it with the ladle. The small holes are what make rava dosa lacy and crisp.
6. Drizzle a little oil or ghee around the edges and over the top.
7. Cook for 3–4 minutes until the bottom turns golden and crisp. Rava dosa doesn’t need flipping.
8. Fold and serve hot with coconut chutney and sambar.

Tips

• If your dosas aren’t crispy, the batter is too thick. Add 2–3 tablespoons of water and try again.
• A cast-iron tawa gives the crispiest results.
• Don’t rush. Let each dosa cook fully before lifting it, or it will tear.