Ingredients:
1 cup rice flour
1 cup wheat flour or 1 cup maize flour
1 cup semolina ( rava)
1/2 cup curds
1 pinch baking soda
3 green chilies, deseeded and chopped
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 inch gingerroot, peeled and chopped fine
10 peppercorns ( coarsely pounded – as it lends a very spicy flavour to the dosas) (optional)
1 tablespoon oil
1 sprig curry leaves, chopped ( Green)
1 pinch asafetida powder
salt
sugar (optional)
Directions:
Mix wheat/maize, rice, rava (suji), curd, baking soda and salt.
Add water to it and make dough of pouring consistency.
Heat oil in kadai and add the mustard seeds.
After the mustard seeds splutter, add the cumin seeds, asafoetida, green chilles, ginger, pepper corns (optional) and curry leaves.
Heat till the cumin seeds get golden.
Add the seasoning to the batter.
Leave it for 3-5 mins or even upto an hour.
Important: Making a rava dosa is different from making a normal dosa.
The consistency of the dough has to be more watery.
You need to pour the batter all over the fry pan starting from the outer circle and fill it towards the center.
Swirl the pab around so that there are no gaps in the dosa and the batter spreads fine all round.
As it cooks tiny holes (like dots) will appear on the dosa.
(3 to 5 mins) Cover the fry pan after spreading the batter.
Turn to cook the other side if needed (I do so as we like the dosas crisp) (for a minute or so uncovered) Accompaniments: sambar, chutney, or a potato vegetable.
Servings: 8
Time preparation: 20 min.
Time total: 50 min.