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Didir Onion
Rava Dosa
- one cup semolina/rava
- one cup maida
- 1/2 cup rice flour
- 4-5 green chillies finely chopped
- 3/4 inch ginger chopped fine
- 1 1/2 tspn jeera slightly crushed (enough to bring out its flavor)
- salt to taste
- good pinch asafoetida
- 2-3 chopped onions
- a bunch cashews
- oil to make dosas
1. Mix rava, maida, rice flour together into a thick batter adding
little water at a time so no lumps are formed. Mixing by hand is a
good idea if you don't have a whisk or electric mixer. Add salt, crushed
cumin asafoetida and leave in a warm spot for six to seven hours at
least.
2. When ready to eat, spray a non-stick pan lightly with oil and
warm.
3. Thin out the batter to the consistency where it can be drizzled
onto the pan with a spoon. Drop chopped green chillies and ginger
into batter.
4. Sprinkle some of the cut onions and cashews onto the pan and
now continuing on low-medium heat, drizzle the batter such that
there is a latice work effect. A lot of holes is just the thing.
Dribble a bit bit of oil around it and when the edges start turning
brown coax it off the pan with a flat, wide spatula and flip it
over. Remove in a few minutes and make more.
5. For the plain rava dosa leave out the onions.
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