Onion Rava Dosa

168/18: Onion Rava Dosa

168/18 – Onion Rava Dosa:

Third cook from Root and Leaf by Rich Harris, this time it was Onion Rava Dosa.

The Prep:

First up I made the coconut chutney: Fresh grated coconut, ginger, green chilli, lemon juice, salt. These were blitzed with black mustard seeds and curry leaves fried in coconut oil. The chutney was so tasty!
Next I made the potato masala: Black mustard seeds, cumin seeds, red chillies, onions, garlic, curry leaves, potatoes, turmeric, salt, water and coriander. The fresh curry leaves were from Amazon but you can get them in an Indian supermarket if you have one near:

The cumin seeds (40g for £2.60) and turmeric (50g for £2.60) were from Steenbergs, great quality. I wish all the ingredients had been from Steenbergs, I will need to get some more!
Before I made the Dosa mix I fired up a full chimney of Resilient Woodlands Mixed Hardwood and spread it over the base of my Napoleon Grills Pro 22. 

 Onion Rava Dosa

Whilst the grill warmed up I mixed semolina, rice flour, plain flour, white onion, green chillies, curry leaves, salt, water, black mustard seeds, cumin seeds and black peppercorns together. This was stirred into a thin batter.

Time to Cook:

In a cast iron pan (with too much oil!) I poured in a ladle of the batter. It should have gone lacy but based on the later cooks I realised it’s better with less oil. It’s also easier in a low sided pan like a pancake pan so you can flip it.

Onion Rava Dosa

The Dosa’s were hard to cook! This was one of the better ones.

Onion Rava Dosa

Filled with the Potato Masala.

Onion Rava Dosa

With a couple of big dollops of the Coconut Chutney.

Onion Rava Dosa


Dosa’s are hard! I was definitely out of my comfort zone (and skill level!) cooking these! The ones that came out ok tasted fantastic though. I will need to practice Dosa’s a bit I think.

A really tasty dish with the Dosa, potato masala and coconut chutney. The chutney was incredible on it’s own and I had to stop myself just eating that!

As mentioned ealier, less oil in the pan and a low sided pan makes things a lot easier. No real changes other than that though.

Cook Difficulty: 4/5 
Cook Duration: Medium: 3/5
Cook Equipment: Napoleon Pro 22
Cook Method: Cast Iron Pan
Charcoal: Resilient Woodlands Mixed Hardwood
Smoking Wood: N/A
Cook temperature: Hot
Cook time: Couple of minutes per Dosa
Internal temperature: N/A
Notes: Less oil in the pan and a low sided pan is better.

This recipe is from Root and Leaf by Rich Harris:


To find out a bit more about this great book have a read of this blog post:

167/18: Flatbreads with Creamed Feta and Sticky Aubergines



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KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs

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