RAVA DOSA

Ingredients:

Semolina/rava - 2 cups

Rice flour - 1/2 cup

Maida (all-purpose flour) - 1/2 cup

Cumin seeds - 1 1/2 tsps

Grated ginger - 1 tsp

coriander leaves - 2 tbsps

finely chopped green chillies - 1 or 2

salt to taste

Buttermilk - 3 cups

water – 2 cups

oil as required

Method:

Combine all the above ingredients except oil and let the rava dosa batter sit for half an hour to an hour.

It might thicken after a while as rava absorbs the water. At the time of making dosas add more water such that it is of pouring consistency (like thick buttermilk).

Pre-heat an iron tawa on high for a minute. Do the water test (sprinkle few drops of water over the hot tawa such that it sizzles) and reduce heat.

Pour a ladle full of dosa batter from the outward base of the tawa in a circular motion to make a circle. Fill the gap in the middle with dosa batter. Don’t drop batter like a thick lump but pour all over, evenly, filling the gaps. Pour 1-2 tsps of oil like drops along the edge of the dosa and the gaps in the middle.

Increase heat to medium flame and let the dosa cook for around 3 mts. At this point increase flame to high and let the dosa roast for a half a minute or so. If you want a slightly softer dosa, remove the dosa at this point.

Serve hot with chutney or sambhar.