What is Onion Rava Dosa?
The rava dosa is traditionally made with a semolina wheat flour. Different spices are added and the flavor is hot and savory, with a hint of cumin and garlic. It is cooked into a thin golden-brown colored, crepe-like dosa. Onions are added as a main flavor and it is served with dipping sauces and chutneys. Traditional dosas are made from a batter of fermented rice and lentils; this recipe creates a shortcut for an equally flavorful item.
What does Onion Rava Dosa Taste Like?
Salty is one of the five main tastes. It has a satisfying and addictive quality with hints of sourness. Salty foods include cheeses, cured meats, chips, and olives. It is used in almost every dish and prepared food. Salt is added to enhance flavor and offer a distinctly salty taste.
Spicy is a flavor that brings heat and fire to food by creating a burning sensation in the mouth or sinuses. Spicy flavors come from hot peppers, horseradish, and wasabi. Spicy adds a kick and sometimes complexity to a dish and releases endorphins, creating a mildly addictive quality.
Ingredients
Semolina is a type of wheat flour made specifically from Durum wheat. It is not as fine as an all purpose wheat flour and is coarser and darker, with a yellow cream color. The aroma of this flour is earthy and the flavor is nutty and sweet. Semolina is commonly used in pasta and can be used for breads too. It is most popular in Italy, and is also used around the world.
Rice flour is made by grinding the rice grain. Rice flour can be made using white or brown rice, though white rice flour is used far more frequently than brown rice flour. White rice flour is white and fine like a wheat flour, but has a coarser and drier texture. Rice flour made from glutinous rice has a much finer texture and is almost like a powder. White rice flour can be used for baked goods, as well as pan-cooked flatbreads. It is useful in many savory and sweet applications. The flavor is bland.
The green chili pepper is a spicy vegetable by culinary standards, but botanically it's a fruit. Green chili peppers have thin, green bodies with a tapered bottom. They are 2-3 inches in length with a one inch diameter. Their skin is a medium shade of green and is shiny and very thin. The flesh of the pepper is thin too and contains hot seeds in its center. It is an extra hot chili with a wonderful flavor and used in many dishes to add heat.
Ginger is a spice whose root is used in food around the world. The root is grown underground and has a hard body and thin beige skin. The root has many rounded and long shoots and is often fat. The flesh of the ginger is golden colored with a flavor that is earthy, spicy and bright. Ginger is made into tea, used in sauces, desserts and savory dishes.
The peppercorn plant grows in tropical climate and produces tiny black fruit. The fruit is dried and become hard. At this point it is ground into a textured powder comprised of black and grey dots. It has a flavor that is spicy, pungent and sharp. Pepper is an extremely popular spice, especially in Western cuisines and lends a gentle heat to dishes. There are different varieties of black pepper and the flavor changes subtly because of this.
Cumin is a spice used in many cuisines around the world. The seed which cumin is ground from, has a thin and long body with tapered ends. Cumin is just a few millimeters in length and has a light brown or tan tone, which can look a bit grey. The flavor is spicy, earthy and nutty.
Asafoetida is a spice, commonly used in Indian cuisine. Asafoetida is sold as a powder and sometimes as a paste. Its smell is pungent and and its color is a pale yellow. The flavor lends to dishes and creates a satisfying taste that is similar to the effect that garlic and onions give in boosting the flavor of a dish.
The onion is a bulb vegetable, meaning its bulb and not its leaves are eaten. Onions come in many varieties, including white, yellow and red. Shallots are small and mild onions. Vidalias are sweet, while red onions are strong and sharp. The onion is usually round and has a thin dry skin around its juicy layers. This skin depends in the color of the onion, as does the flesh. The flesh, or body of the onion is made of multiple round layers, that get smaller towards the center. The flavor of onions are sharp and sweet when raw, with an astringent taste. When cooked, these flavors mellow and the sweetness emerges. Onion are a very common flavoring and ingredient for many savory dishes.
Cashews are harvested from the cashew fruit. These nuts are actually in the seeds category. Cashews are a cream color with a curved, oblong body that is about half an inch in length. They are dense and hard, yet have a softness to their texture that is almost creamy. The flavor is mild, buttery and unique from any other nut. Cashews are popular in nut mixes, Indian dishes and as a dairy substitute, because of the creamy quality when blended with liquids.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
Vegetable oil is obtained by extracting oil from seeds. Types of vegetable oil include canola, sunflower, corn, and safflower. Light and with a neutral taste, vegetable oils are used to fry foods, or can be used to lightly coat meats and vegetables before roasting. Vegetable oils are also used as ingredients in salad dressings and sauces.
