Rava dosa

Preparation Add rava, rice flour, all-purpose flour, salt, ginger, green chilies, coriander leaves, curry leaves to a bowl

Next add cumin, crushed pepper, onions and yogurt

Pour 2½ cups water and begin to make the batter

Add more water and bring it to a runny consistency

Taste the batter and add more salt if needed

Rest the batter for 20 mins

How to make rava dosa Heat dosa pan on a medium high heat

If using cast iron pan, then drizzle few drops of oil over the pan and spread it well with a sliced onion or kitchen tissue or cloth

Wipe off the excess oil & let it heat

While the pan heats, stir the batter well

Ensure it is very runny and is pourable

At this stage you can add more water to bring to the desired consistency

When the pan is hot enough, stir the batter very well and begin to pour it from the edges across the pan in a circular motion

Then fill up the gaps if any by pouring more batter

Reduce the flame to low

Pour 1 tsp oil across the edges and a little over the rava dosa

When it is done cooking, it will begin to peel off the edges on its own

Do not pull the dosas forcibly

If you make very very thin (paper thin dosas) then you don’t need to cook on the other side

When the rava dosa base becomes crisp & golden, remove it to a serving plate

Optionally If the rava dosa has browned at the bottom but still moist on top, then you can also flip and toast the dosa on the other side

And back again

To make next rava dosa Ensure the pan is hot again

Stir the batter well before pouring the batter every time

If needed add more water to bring it to consistency

It is best served hot as it turns soft when it cools down

Serve with any chutney