Recipe sourced: Rakskitchen.net
Ingredients:-
1/2 cup Semolina / Rava
1/2 cup Rice Flour
1/2 cup All purpose Flour / Maida
2 tsp Blackpeppers
2 tsp Cumin seeds
2 Onion
2 Green Chilies
1 tsp Ginger, finely chopped
A generous pinch Asafoetida, i omitted
Salt as needed
A sprig Curry leaves
Oil / Ghee - as needed
Method:
In a mixing bowl, place rava, rice flour, maida and mix well with water (2 cups approximately).
Keep aside for 3 hours covered.
After three hours, blend the batter in a mixer (I used my hand blender).
Add roughly crushed blackpeppers, cumin seeds, ginger, finely chopped green chilies, salt, asafoetida and mix well.
You can add finely chopped onion to the batter and mix.
Adjust the water quantity approximately 2 more cups.
Heat a dosa tawa and drizzle with oil. Hold the pan in your hands, slightly in slanting way.
Pour a ladle full of batter in an arch.
Then tilt to make it spread evenly everywhere. Fill any large gaps.
Drizzle little more oil or ghee over.
Cook in medium flame until golden crisp. No need to flip.
Serve immediately with sambar and coconut chutney the best accompaniment.
Notes:
You can reduce maida as 1/4 cup in this recipe.
You can add a tbsp of rava while making the dosa for rava to be seen.
Blending is for getting a homogenous batter. You can skip too.
Using ghee gives maximum flavour.
You can sprinkle onion and pour batter over it too instead of adding in the batter itself.
You can make without onion too.
Make sure to cook the rava dosa in Medium Flame, so that it cooks slowly and turns crispy.
