Ingredients

• 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

Instructions

• Add 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.