To begin making the Onion Rava Dosa Recipe, in a large bowl combine the semolina, rice and all purpose flours and salt. Stir 2 cups of water to make a thick batter. Allow the batter to rest for about 10 minutes.

Stir in the remaining ingredients - chopped onions, green chillies, asafoetida, cumin seeds, black pepper corns and coriander leaves.

Combine the Onion Rava Dosa batter well. Finally add more water to the batter to make it of thin pouring consistency. It should be thinner than the pancake/dosa batter.

When the  Onion Rava Dosa batter is thin, it spreads wild on a heated skillet, producing holes in the dosa and making it crisp

Heat a iron skillet or a crepe pan on high heat. Make sure the skillet is very hot. To test the heat, sprinkle some water on the skillet, it will sizzle. This is when you know you skillet is ready to make the Rava Dosa.

Pour a ladle of the Onion Rava Dosa batter in a circular motion starting from the outer edges. The batter will flow towards the centre. Fill in the batter where there are gaps.

Although allow the Onion Rava Dosa to have a few holes.

Turn the heat to medium, if you want a nice crisp rava dosa. The slower it cooks, the crispier it gets.

Drizzle about 1 teaspoon of oil or ghee around the Onion Rava Dosa and allow it to cook for 2-3 minutes on medium heat. Once cooked turn it over and allow to cook for another minute.

At this stage the Onion Rava Dosa will be thin and crisp, with one side golden brown in colour. Remove the dosa off the pan and fold from both sides.

Repeat to make the remaining Onion Rava Dosa.

Serve Onion Rava Dosa along with Tomato Onion Chutney or Zucchini Keerai Thogayal Recipe and finish off with a Kumbakonam Filter Coffee for a perfect South Indian Style Breakfast

Note: Do not try to spread the Onion Rava Dosa batter like we do for the normal dosa. The batter should be thin enough to flow and spread itself on the tava and form shape on its own. You can turn the skillet around to help form a shape without using a ladle.