Traditional Rava Dosa | Crispy Semolina Dosa

செய்முறை :

• Take ½ cup unroasted fine Rava, ½ cup rice flour, and ¼ cup maida in a bowl.
• Then add 3tbsp finely chopped onions, 1 or 2 chopped green chilies, and ½ inch chopped ginger.
• Also add ½ tsp crushed black pepper, ½ tsp cumin seeds/jeera, some freshly chopped curry leaves & coriander leaves, and salt as required.
• Add 2 to 2.5 cups of water. Depending on the quality of Rava and rice flour, you can add less or more water – from 2.25 to 3 cups water. I added 3 cups of water.
• Whisk till smooth without any lumps. The batter has to be flowing and thin.
• Cover and let the dosa batter rest for 15 to 20 minutes.
• Before preparing dosa, mix the batter very well.
• Do make sure that the tawa is hot. Keep the flame to medium or medium-high before pouring the dosa batter.
• With a ladle pour the dosa batter. Start from the edges moves towards the center.
• On a medium-low to medium flame, cook the dosa.
• When the top side looks cooked, then sprinkle ½ to 1 tsp oil on the top and sides.
• Instant Rava dosa takes a little longer time to cook than the regular dosa.
• The more you cook the dosas and the more golden it becomes, the crisper it will be.
• Fold and then serve rava dosa hot with coconut chutney| sambar.