Categories: Dosa
Ingredients
- Semolina (Rava) - 1 cup
- Rice Flour - 1/2 cup
- All Purpose Flour - 2 tblsp
- Yogurt/ Buttermilk - 1 cup
- Onion - 1 (finely chopped)
- Cumin seeds - 1/4 tsp
- Crushed peppercorns - 1/4 tsp
- Green Chilly - 1 (finely chopped)
- Ginger - 1 " (grated)
- Cilantro - 2-3 strands (finely chopped)
- Curry leaves - 1 strand (finely chopped)
- Salt - as needed
- Oil - for making dosas
- Optional Ingredients
- Cashews
- Mustard seeds
Directions
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Mix the rava, rice flour, maida and required salt.
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Add finely chopped onions, green chilly, cilantro, curry leaves, grated ginger, cumin seeds and crushed peppercorns to that.
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Add the yogurt/buttermilk and required water to make a batter thinner than normal dosa batter. Let the batter rest for 10-15 minutes.
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Heat a non stick dosa pan on medium high heat.
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Take a spoon ful of batter and spread the batter from the outer side of the pan. (unlike the normal dosa which you spread from the inside out.)
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Pour few drops of oil on top and let it cook for a couple of minutes on one side.
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Gently flip the dosa and cook until both the sides are golden brown.
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Serve with coconut chutney and sambhar. You can also stuff it with masala and make rava masala dosa.
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Tips
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- To make the dosa more crispier, increase the amount of rice flour.
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- You could also make grits dosai and cornmeal dosa using the same procedure.