Onion Rava Dosa

Whisk the batter with a little water and salt until pouring consistency.

Heat a cast-iron or non-stick tawa until a drop of water sizzles. Rub lightly with oil.

Pour a ladle of batter in the centre and spread in circles into a thin crepe.

Drizzle oil or ghee around the edges and cook until the base is golden and crisp.

Add the filling or podi if using, fold and press for a few seconds.

Serve hot straight off the tawa with chutney and sambar.