Ingredients

• 1 cup - semolina (rava/sooji)
• 1 cup - rice flour
• 1/2 cup - all purpose flour (maida)
• 1 tsp - cumin seeds
• 1/4 tsp - asafoetida (hing)
• 2-3 green chillies (finely chopped)
• 1 small piece - ginger (finely chopped)
• 1/2 cup - buttermilk
• 3-4 cups - water
• 1 big red onion (finely chopped)
• 1/2 tbsp - pepper corn (crushed)
• Seasoning: 1 tsp - salt
• 1/2 tsp - pepper powder (optional)
• 1/4 tsp - sugar
• For garnish: Coriander, finely chopped
• 5-6 curry leaves
• Accompaniments: Sambhar
• Chutney

How to Make Rava Dosa Recipe

• In a bowl take maida, rice flour and semolina.
• Add salt, sugar and pepper powder to it. Mix well.
• To the dry ingredients add, buttermilk and water.
• Add water gradually and use an egg beater to mix the wet and dry ingredients together.
• Once mixed well without lumps add chopped ginger, chilly, pepper corn, asafoetida, cumin and onion.
• You could add onion to the batter or sprinkle it on the ladled dosa on a tava or flat pan.
• Unlike conventional dosa the consistency for this batter should be a bit a runny.
• It is this consistency that will help yield thin, crispy and lacy dosa.
• Take a flat frying pan or tawa and heat it.
• Ensure the tava is extremely hot.
• For crisp dosa reduce the gas to medium and spread a ladle of the batter on the tava.
• Pour the batter in circles starting from outside and moving inwards.
• It's at this stage you could sprinkle the onion if it's not added to the batter.
• Glaze it with some oil or ghee.
• Once browned and crisp, do not flip just fold and serve hot.
• If you do not want crisp dosa just increase the heat and flip the dosa, cooking it on the other side too.