INGREDIENTS:
1 cup of rava or semolina 1/2 cup of rice flour 1/4 cup of onion, finely chopped 2 tbsp of coriander leaves (cilantro), finely chopped 1 tsp of grated ginger 1/2 tsp of whole black pepper 3-4 tsp of ghee or oil, for cooking 1 green chilli, chopped fine
INSTRUCTIONS:
- Mix all the ingredients except ghee/oil and add water to make a thin batter. Set aside for about 15 mins to 1 hour.
- After the batter has soaked for a bit, adjust the amount of water if the batter is not runny enough. The consistency should be much thinner than regular dosa batter – we will be using the pour and shape method for making rava dosa.
- Heat a tawa and take one large ladleful (about 1/3 cup or so) of batter. Pour in a circle over the hot griddle making sure you fill the gaps. Here’s a 13-second video that shows how to pour rava dosa (notice how thin the batter is?).
- Drizzle oil or ghee on the dosa as it cooks. Flip over when one side is slightly browned. The edges will start to rise from the tawa when first side is cooked. Be patient! Due to the large amount of water in the batter, rava dosa will take way longer to cook than regular dosas. Keep flame to medium-low. To make the rava dosa crispy, maintain flame low and let the dosa cook longer, taking your time to flip it. That’s it! Repeat with the rest of the batter and serve hot with coconut chutney or onion tomato chutney. Or, here are more chutney recipes for you to pick out what works best for you. Notes:
