Onion Rava Dosa is a favourite dosa recipe in our house. My Sister in law is a rava dosa expert, whenever we run out of dosa batter at home, she makes this rava dosa for quick breakfast option. Rava means semolina or sooji. This rava dosa recipe is not an instant version, it requires soaking time but dosa will come out thin and crispy. But the best part of this rava dosa recipe is that  it does not need any fermentation, very easy to make dosa for breakfast. You can make this rava dosa plain or add spices and onion to the batter to make it more flavorful.

To make Hotel Style onion rava dosa recipe, you need rava (sooji), maida(all purpose flour) , rice flour for crispness, onion for little sweet taste, ginger and cumin for digestion, green chillies and black pepper for spiciness. You can add water to the batter or watery buttermilk that adds little sour taste to rava dosa.

If you are not getting netted texture and cripy dosa, add some more water to the batter and make rava dosa.

No dosa batter at home, craving for nice breakast dish, then try this hotel style onion rava dosa recipe at home with tiffin sambar, tomato chutney and coconut chutney

Ingredients For Hotel Style Onion Rava Dosa Recipe

For Soaking

• 2 Cups of Maida
• 1 Cup of Rava
• 1/2 Cup of Rice Flour
• Salt as needed
• Water or buttermilk as required

Other Ingredients

• 1 Inch of Ginger, Grated
• 2 Big Onion, Finely Chopped
• 1 Tsp of Cumin (Jeera)
• 1 Tsp of Black Pepper
• 2 Green Chillies

For Seasoning

• 1 Tsp of Oil
• 1 Tsp of Mustard
• 1 Tsp of  Urad Dal
• Few Curry Leaves

Method To Make Hotel Style Onion Rava Dosa Recipe

• In a bowl, combine maida, rava, rice flour, salt and water. Mix well everything, cover the bowl  and soak it for 6 hrs.
• Crush the peppercorns in mortar and pestle.
• Heat a pan with oil, add mustard, urad dal and curry leaves, after it splutters, add grated ginger, chopped onion, chopped green chillies, fry well for few mins and add it to the batter, then add cumin, crushed pepper, required water to the batter and mix it. The batter should be watery.
• Heat dosa pan, when it is smoking hot, take laddle full of batter and start pouring the batter from outside rim of tawa towards center.
• Add 1 tsp of oil around the dosa. Larger holes will appear in this dosa, do not fill the holes, if you add extra batter to cover the holes, then your dosa won’t be crispy.
• Cook the dosa on other side and drizzle some oil around dosa, wait until it turn crisp.
• Hot, crispy onion rava roast is ready to serve with your favourite chutneys like  tiffin sambar, tomato chutney or coconut chutney

Tips

• If you don’t want green chillies, just add black pepper alone.
• To get crispy dosa, the batter should be watery in consistency.
• Always mix the batter before pouring dosa, because rava will get settle at the bottom.
• Always use fine rava like bombay rava.
• If you are health conscious, add wheat flour in place of maida.
• For buttermilk – add 1/4 cup of sour yoghurt (curd) to 2 cups of water.
• I recommend to use iron skillet instead of non stick dosa pan.
• If dosa sticks to dosa pan, add some more rice flour to the batter.

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Adai Recipe or Drumstick leaves adai or murugakeerai adai dosa is a south Indian crepe made with dal, rice and spices. It is extremely easy to make healthy adai recipe for breakfast or dinner. This is my mom’s version, in this adai dosa recipe, I have added murugakeerai (drumstick) leaves to the batter, to make it more nutritious and tasty as they are rich in iron, calcium and vitamin. Here the batter should be thick and coarse and this dosa does not need any fermentation. If you are looking for filling, delicious and healthy breakfast or dinner, then this adai is answer for you. Main accompaniment is adai – avial recipe is, it goes well with coconut chutney and podi.

Ingredients For Adai Recipe

To Soak and Grind

• 1/2 Cup of Toor Dal
• 1/2 Cup of Channa Dal (Bengal Gram)
• 1 Cup of Idly Rice
• 7-10 Red Chiles
• 5 Garlic Cloves
• Salt to taste

Other Ingredients to be added to the batter

• 1 Tsp of Fennel Seeds (Sombhu)
• 1 Tsp of Cumin
• Handful of Small Onion, Finely Chopped
• Handful of Curry Leaves, Finely Chopped
• Handful of Coriander Leaves, Finely Chopped
• Pinch of Hing (Asafoetida)
• 1/4 Tsp of Turmeric Powder
• 1/4 Cup of Grated Coconut

Method for Adai Recipe

• Soak both the dals, rice and red chillies in a water for 4 hrs or overnight.
• Wash dals and rice and in a mixie, add dals, rice, red chillies, garlic, salt and water. Grind it coarsely. Transfer this mixture to a bowl. Just before making adai, add everything listed under “other ingredients”. Mix well and check for salt.
• Heat a tawa, spread little oil, pour ladle full of batter, spread it like thick dosa, drizzle some oil on sides, cook it until you get golden brown color, flip it to other side and cook for another 2 mins in low flame .
• Crispy, flavourful adai is ready to serve coconut chutney or avial or podi.

Tips For Making Adai

• Always use small onion for great taste.You can also use large onion.
• If you don’t like drumstick leaves instead add grated vegetables like carrot, radish as my MIL does.
• Cook on low flame to get crispy also it takes more time to cook than normal dosa.
• Adjust the no of red chillies according to your taste.
• You can also sauté the drumstick leaves before adding it to the batter.

Health Benefits of Adai

• Drumstick Leaves : Rich in calcium, so good for bone development. Rich in potassium and iron, they are good for brain development.
• Toor Dal : Rich in dietary fiber and protein & folic acid are good for fetal development.
• Channa Dal : Richest in vegan source of dietary protein, manganese and copper. Having this dal helps to keep diabetes away.