Ingredients:
For the Dosa Batter:
- 1 cup fine rava (semolina)
- 1/2 cup rice flour
- 1/4 cup all-purpose flour
- 1/4 cup yogurt (curd)
- 2 cups water (adjust as needed)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black peppercorns (crushed)
- 1/2 teaspoon ginger, finely grated
- 1-2 green chilies, finely chopped (adjust to taste)
- A pinch of asafoetida (hing)
- Salt, to taste
- Oil, for greasing the skillet
For Serving:
- Coconut chutney
- Sambar
Instructions:
For the Dosa Batter:
- In a mixing bowl, combine the fine rava, rice flour, all-purpose flour, and yogurt (curd).
- Gradually add water and whisk the mixture until you get a smooth, lump-free batter. The consistency should be thin, similar to buttermilk. Let the batter rest for 30 minutes.
- After 30 minutes, add cumin seeds, crushed black peppercorns, finely grated ginger, finely chopped green chilies, asafoetida, and salt to the batter. Mix well.
For Making Rava Dosa:
- Heat a non-stick or cast-iron skillet (tava) on medium-high heat. The skillet should be hot before pouring the batter.
- Grease the skillet lightly with oil using a cloth or paper towel.
- Stir the batter well before making each dosa, as the rava tends to settle at the bottom.
- Pour a ladleful of the rava dosa batter onto the center of the skillet.
- Using a circular motion, spread the batter outward to make a thin, lace-like dosa. Don’t worry if it has holes; that’s the characteristic of a perfect rava dosa.
- Drizzle a little oil around the edges and cook on medium-high heat until it turns golden brown and crispy.
- Once the edges start lifting and the dosa turns crisp, gently fold it in half or roll it.
- Serve hot with coconut chutney and sambar.
Enjoy the irresistible crispiness of Rava Dosa, a South Indian favorite that’s quick and easy to prepare!