Onion Rava Recipe

Soak semolina

In a bowl, combine semolina and plain yogurt. Stir to moisten completely. Let rest for 10 minutes so the semolina softens and absorbs moisture.

After 10 minutes, add all-purpose flour, salt, and baking soda to the semolina-yogurt mix. Gradually whisk in 1/4 cup water to form a thick, pourable batter (consistency like pancake batter). If batter seems too thick, add water 1 tablespoon at a time.

Taste and adjust salt. Cover and set aside while you prepare tempering and onions (batter can rest up to 20–30 minutes; the resting time helps slightly swell the semolina).

Heat 2 tablespoons oil in a small skillet over medium heat. When hot, add mustard seeds and let them pop (about 30 seconds).

Add urad dal (or chana dal) and sauté until lightly golden (about 1–1.5 minutes). Add hing, turmeric powder, and red chili powder; stir once to release aroma (10–15 seconds). Turn off heat and let tempering cool slightly.

In a medium bowl, toss the thinly sliced onion with chopped green chilies, grated ginger, chopped curry leaves (if using), and chopped cilantro. Pour the slightly cooled tempered oil and spices over the onion mixture and toss so the onions are evenly coated.

Reserve about 2 tablespoons of this onion-tempering mix for garnish. Fold the remaining onion mixture into the rested semolina batter until evenly distributed. Mix gently—do not overwork; you want some airiness in the batter.

Heat a nonstick skillet or griddle over medium heat and brush lightly with oil. Pour the batter onto the skillet, spreading into a round or rectangular pancake about 1/3 inch (8 mm) thick. You can also make small pancakes (puda) with 3–4 inch diameter for easier flipping.

Cover with a lid and cook on medium-low for 5–7 minutes until the bottom is golden and set. Remove lid, drizzle a little oil around edges, and flip carefully. Cook the other side uncovered for 3–5 minutes until golden and cooked through. If making small pancakes, reduce times proportionally (3–4 minutes per side).

If batter is thick and pancakes take too long to cook, lower heat slightly and cover so they cook through without burning.

Transfer cooked Onion Rava to a plate. Sprinkle reserved onion garnish, extra chopped cilantro, and grated coconut over the top. Serve hot with lemon wedges on the side.

Serve as a breakfast or snack with chutney, yogurt, or a cup of tea.