Here I am explaining two more ways to do it from scratch.
I prefer sour batter here. Sour batter will produce very thin crepes. But if you are ok with the less sour taste , then use water instead of the sour buttermilk / sour dosa batter. But the fermented batter will give us the color and crispiness of that of the restaurant made onion rava dosa.
Mixture 1:
Sooji / rava - 1 cup
Left over dosa batter (sour) - 1 cup
water - to get thin consistency
(OR)
Mixture 2:
Sooji / rava - 1 1/2 cup
All purpose flour - 1/4 cup
Buttermilk (Sour) - 1 cup
water - to get thin consistency
Ingredients:
Sesame Oil - 1 tsp + 3 tbsp
Cumin seed - 1/2 tsp
mustard seed - 1/4 tsp
channa dhal - 1 tbsp
onion (chopped finely) - 4 tbsp
green chilly (chopped finely) - 1 tsp
curry leaf - 1 sprig
cilantro / coriander leaf - a handful
salt - to taste
Directions:
Mix the rava with dosa batter (or) sour buttermilk + AP flour and add enough salt.
Let it set for 2-3 hours. We can use it immediately also.
After that soaking time, heat 1 tsp oil in a wok. Splutter the mustard seeds, add channa dhal, chopped onion and fry till the onion gets cooked (not red).
Pour the mixture over the prepared batter.
Add cumin seed, chopped cilantro, curry leaf, green chilly and salt.
Mix thoroughly.
The batter should be thinner than that of the dosa batter, just like a thick buttermilk in consistency.
Heat a Dosa pan to maximum. Coat a layer of sesame oil all over the pan using a cloth / spoon.
If we have left the batter for soaking / fermentation then add a handful of sooji / rava to get the restaurant texture, otherwise use as it is.
Mix the batter well.
Now using one laddle, pour the dosa batter starting from outermost circumference and fill the circle with that laddle of batter alone. Just smudge the uncovered portions or leave as it is.
Make a very thin crepe.
Drizzle some oil over the dosa. Flip once it get red on the bottom.
Take out as soon as the other side is also cooked .
Onion rava dosa is ready!
Serving suggestions:
Serve hot with coconut chutney or sugar.
Serve before it gets cold, as it may loose the crispiness after some time.
Makes 8-10 large onion rava dosa.
