Rava Dosa

Ingredients

• 1 cup semolina
• 1/2 cup rice flour
• 1/4 cup all purpose flour
• 1 onion finely chopped
• 2 green chillies
• Cumin seeds
• Pepper corns
• Coriander leaves
• Salt to taste

Method

1. Make batter: Mix 1 cup fine semolina, half cup rice flour, half cup plain flour, 1 tsp cumin seeds, 1 tsp ginger-green chilli paste and salt.
2. Add yogurt and water: Whisk in half cup thin yogurt and 2.5 cups water to make a very thin, watery batter. Rest 20 minutes.
3. Add onion: Stir in 2 tbsp finely chopped onion and 2 tbsp fresh coriander into the batter.
4. Heat tawa: Heat a flat tawa on high until very hot — a drop of water should evaporate in 1 second.
5. Oil the tawa: Reduce to medium heat. Add half tsp oil and wipe with a cut onion.
6. Pour batter: From a height of 6 inches, pour a ladleful in a circular motion from outside to centre. Do not spread.
7. Add oil: Drizzle half tsp oil around the edges and on top of the dosa.
8. Cook until crisp: Cook on medium heat for 2-3 minutes without flipping — the lacy surface should be golden and crispy.
9. Remove: Lift with a wide flat spatula. Rava dosa does not need to be flipped if base is crispy.
10. Serve immediately: Plate at once — rava dosa turns soft quickly. Serve with coconut chutney and sambar.