Rava Dosa

Just like the Rava Idli, this is a recipe for instant rava dosa with no pre-soaking or fermenting time and they turn out thin and crispy just like they should.

 What you'll need..

• 1/2 Cup rava (Semolina)
• 1/2 Cup rice flour
• 3-4 Tbsp maida (All purpose flour)
• 2 green chillies, chopped
• 1 Tbsp ginger, chopped
• 6-8 curry leaves
• 2 Green onions, thinly sliced into rounds
• 1 Tbsp cilantro leaves chopped
• 1 Tsp cumin seeds
• 1/4 Tsp fresh cracked pepper
• 1/2 Tsp sugar
• Oil
• Salt to taste

How to..

• In a large mixing bowl add rava, rice flour, maida, salt, pepper and sugar and mix well.
• Add ginger, chillies, curry leaves, green onions and cumin seeds to the bowl.
• Now add approximately 2 and 1/2 cups of water and cilantro leaves and mix well. The consistency of the batter should be very thin and runny. This helps create the "holes" in the rava dosa.
• Heat a non stick flat pan. Add a few drops of oil to it.
• Now pour the batter with a ladle on the pan. Don't try to spread the batter with the ladle (like you would for a normal dosa), just let it flow and take its shape. While you are making the dosas, the remaining batter tends to get thicker in which case you can add a little more water if necessary.
• Add an additional few drops of oil around the edges for it to get crispy and cook on medium-high heat. Remove from heat once brown and crispy and serve hot with chutney.

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