- 1 cup, rava/ sooji/ semolina
- 1 cup, maida
- 2 cups, rice flour
- 1 cup curd or buttermilk
- 1 cup onion, finely chopped
- 2-3 green chillies, finely chopped
- 1/2 inch finely grated ginger
- 2 tsp fresh coriander leaves, finely chopped
- 2 tsp jeera(cumin seeds)
- Water as required
- Salt to taste
- Oil/Butter/Ghee to make dosa
rava, rice flour, maida, ginger, green chillies, buttermilk and coriander
leaves in a wide bowl.
- Add jeera.
- Add chopped onions.
- Add salt.
- Also add water and stir well into a nice watery batter without any lumps. Rava dosa batter is thinner than the normal dosa batter.
- Allow the batter to rest for about 10 minutes.
- Heat a non-stick girdle/tava.
- Now sprinkle the batter with a spoon in round shape.
- Fill in more batter where there are gaps. Although allow the dosa to have a few holes.
- Turn the heat to medium, if you want a nice crisp dosa. The slower it cooks, the crispier it gets.
- Sprinkle about 1 teaspoon of oil or ghee or butter around the dosa and allow it to cook for 2-3 minutes on medium heat. Once cooked turn it over and allow to cook for another minute. At this stage the dosa will be thin and crisp.
- It doesn’t cook fast like normal dosa, it takes 3 to 4 minutes to get color & crispy texture.
- Once it is done, remove from girdle.
- The crispy rava dosa is ready to serve.
- You can have them hot with coconut chutney and sambhar.