Rava Dosa Recipe

A famous South Indian dosa recipe made with semolina, rice flour and regular flour. The semolina dosa hitter is thinner than the traditional rice based dosa player which produces fresh and flaky dosa. It can be served at any function, but is usually served for breakfast with spicy kara chutney and vegetable kurma.
Rava Dosa Recipe is a staple breakfast for most South Indians. There are countless ways to make these dosas and they can be made with different flavors including different dry flavors and vegetables. One such fresh and flaky dosa recipe is Onion Rava Dosa or Semolina Dosa which is known for its thin and permeable surface.
In any case, I was repeatedly getting a lot of inquiries regarding freshness and how to achieve it in non stick pan. In my previous post I used my cast iron pan which was the necessary justification for a fresh dosa. In this post I have shown a similar recipe with non stick and got fresh and crispy semolina dosa. Dosa has to be cooked on low flame. additionally, i have added 1 tbsp of hard curd which helps the dosa to get a great refreshing variety. Also, despite the fact that this Rava Dosa Recipe is promoted as temporary, letting the dosa mixture rest for about 20 minutes gives the best results for fresh onion rava dosa.
Furthermore, I might like to add some additional tips and ideas to make amazing Fresh Moment Rava Dosa. I, first and foremost, would suggest including Bombay semolina or medium semolina for this recipe. Try not to try to make this with bansi or thick rava or even chiroti rava as it may result in saturated dosa. furthermore, dosa player is important for this recipe. It should be watery like Neer Dosa and you should pour the Dosa on the pan like water. Ultimately, the key stunt for the new result is that the pan should be extremely hot when you add the dosa player. When the player is added, immediately reduce the intensity and cook it until it starts leaving the container.