Onion Rava Masala Dosa: A Healthy Option For A Fusion Taste
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Onion Rava Masala Dosa: A Healthy Option For A Fusion Taste

Onion Rava Masala Dosa: A Healthy Option For A Fusion Taste

Sometimes you must try the recipe which is hard to find in your region. Insuch cases, South Indian recipes can be a good choice. This blog is a recipe of masala dosa that one must try in their region.

India is popular for its fusion taste and culture. So true! Living in east or north side of India, you can still feel the culture and traditional flavours of South Indian food in your dishes. And if you are looking forward for such a recipe which is quick and really different from the food you generally eat, try this masala dosa dish.

You will need certain ingredients which are easily available at the supermarket. And yes, do not forget to use all the ingredients mentioned below. Otherwise, the taste might change overall. South Indian flavours are very unique and you must adore every flavour in masala dosa recipe.

  • ½ cup rava / sooji / semolina / bombayrava
  • ½ cup rice flour
  • ¼ ¬ cup maida / plain flour / all-purpose flour
  • 1 inch ginger, finely chopped
  • 1 green chilli, finely chopped
  • few coriander leaves, finely chopped
  • 5 curry leaves, roughly chopped
  • 1 tsp jeera / cumin seeds
  • salt to taste
  • 2 cups water, adjust to the consistency
  • 1 tsp pepper, crushed
  • ½ cup onion, finely chopped
  • 1 cup aloobhaji
  • Oil for roasting

Instructions:

Take a large mixing bowl and add rice flour along with suji and maida. Add finely chopped ginger, chillies and coriander leaves in the mixture along with salt and jeera and pepper. You must add water in interval while mixing it so that there are no lumps in the mixture.

The consistency must be thin as ravadosa is generally made of think batter. Let it rest for 20 minutes.

Now take a non-stick flat pan and sprinkle some oil on the top. Wipe off the same in the tissue water. Add the finely chopped onions on the tawa and add the batter on the top. Sprinkle some oil again on the top and let it cook from one side. Make sure when you are cooking the dosa, it must be crispy on the outside and melting on the inside.

Take the portion of aloobhaji and pour the same on the dosa. Let it cook for 2 minutes and then fold the dosa by overlapping the edges. Serve it hot with sambhar and coconut chutney. This masala dosa recipe is enjoyed best when served hot.

Author Bio: Hi, my name is Raju and I run a food blog in Myanmar. One time I tried masala dosa recipe which was unique and very different from food that we generally eat. My followers loved the recipe too.

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