Didir Onion Rava Dosa


Ingredients (use vegan versions):

  • 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

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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