Rava Dosa

Ingredients

• 1/2 cup Semolina (Rava/Sooji)
• 1/2 cup Rice Flour
• 2 tablespoons All-Purpose Flour (Maida)
• 2.5 cups Water
• 2 pieces Green Chilies, finely chopped
• 1 teaspoon Ginger, finely grated
• 1 teaspoon Cumin Seeds
• 1/2 teaspoon Black Peppercorns, crushed
• 6 leaves Curry Leaves, chopped
• 1 teaspoon Salt
• 1/4 cup Onion, finely chopped(optional)
• 3 tablespoons Oil or Ghee

Instructions

1. 1

   In a large mixing bowl, combine the semolina, rice flour, all-purpose flour, and salt.

2. 2

   Add the water gradually, whisking constantly to ensure there are no lumps; the batter should be very thin and watery, similar to buttermilk consistency.

3. 3

   Stir in the chopped green chilies, grated ginger, cumin seeds, crushed peppercorns, and curry leaves.

4. 4

   Let the batter rest for 20 minutes; the semolina will absorb some water, so add another 1/4 cup of water if the batter has thickened too much.

5. 5

   Heat a non-stick tawa or griddle on medium-high heat and lightly grease it with a few drops of oil.

6. 6

   Pour the batter starting from the edges of the pan and moving toward the center, allowing the holes to form naturally to create a lacy texture.

7. 7

   Drizzle a teaspoon of oil around the edges and cook for 2-3 minutes until the bottom is golden brown and crispy.

8. 8

   Carefully fold the dosa and remove from the pan without flipping it, as Rava Dosa is typically cooked only on one side.