Rava dosa (instant crispy semolina dosa)

Ingredients

Tap an ingredient to tick it off as you cook.

• 1 cup fine rava (semolina)
• 1 cup rice flour
• 1/4 cup maida (all-purpose flour)
• 1 tsp salt
• 3 1/2–4 cups water
• 1 small onion, finely chopped
• 2 green chillies, finely chopped
• 1 tsp grated ginger
• 1 tsp cumin seeds
• 1 tsp black peppercorns, coarsely crushed
• 10 curry leaves, chopped
• 2 tbsp chopped coriander leaves
• Oil or ghee, for roasting

Method

Waiting: Resting the batter (20 min)

1. Whisk the rava, rice flour, maida and salt in a large bowl with 3 1/2 cups water to a smooth, lump-free batter. It should be very thin, like buttermilk.
2. Stir in the onion, green chillies, ginger, cumin, pepper, curry leaves and coriander. Rest the batter for 20 minutes, then add more water if it has thickened.
3. Heat a cast-iron tawa over medium-high heat until very hot and grease it lightly with oil.
4. Stir the batter well from the bottom. Pour a ladle of batter from a little height, starting at the outer edge and working inward, so it forms a lacy circle with holes. Do not spread it; fill only large gaps.
5. Drizzle 1 tsp oil or ghee over the dosa and cook on medium heat for 3–4 minutes, until golden and crisp. Rava dosa takes longer than regular dosa, so be patient.
6. Fold the dosa without flipping and serve immediately. Stir the batter again before pouring each new dosa.