Onion Rava Dosa is a popular breakfast recipe
of South India. It also happens to be one of the most ordered recipe at any hotel for breakfast as they serve it thin and crisp like paper roast with 3 types of chutneys and sambar. The juicy and succulent onions that you bite in between lends a sweet tinge while its also mildly spicy and flavorsome from the green chilies and whole spices we add to the batter. There is no need to soak rice and dals, grinding and fermenting and you can make it instant in a jiffy.
My Grandma uses the buttermilk that is left out after churning butter from the curd (yogurt
) to make the batter without wasting it instead of using water. We do not drink that buttermilk as it is without any flavor and is also not that tasty to drink. But I use just water as I do not get milk that is rich enough to get butter.
I avoid curry leaves as my kids complain of having to pick them out from Dosa. So first I make dosas for them and then add the freshly torn leaves while I make dosas for myself and hubby.
I also add finely chopped onions only on top of the dosa. I have seen people sprinkling onion first on the pan and then pouring the batter over them. While both comes out well and tastes the same, in the second method you have to clean the pan of onion pieces that might stick to the pan. I do not grease the pan also and this ensures crispy dosas. (Read the Notes).