Name: Rava Dosa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 150 g fine semolina (rava); 75 g rice flour; 200 ml buttermilk (or water); 300 ml water (adjust for a thin, watery batter); 1 tsp cumin seeds; 2 whole green chilies (finely minced); 1 tbsp ginger (minced); 8 leaves curry leaves (chopped); 1 whole onion (small, finely chopped); 1 pinch asafoetida; salt (to taste); 4 tbsp oil (for cooking)

1

Mix the batter

Whisk the semolina, rice flour, buttermilk, water, cumin, green chilies, ginger, curry leaves, onion, asafoetida and salt into a thin, watery batter and let it rest.

The batter should be much thinner than a regular dosa batter, almost like buttermilk, for the dosa to turn out lacy.

15 min

2

Cook the dosa

Heat a griddle until very hot, then pour the batter from a height in a circular motion to create a lacy pattern and cook until the edges lift and turn golden and crisp.

2 min

3

Finish and fold

Drizzle a little oil over the top, fold the dosa into a half-moon, and slide it off the griddle.

1 min

4

Repeat and serve

Repeat with the remaining batter and serve hot with coconut chutney.

Rava Dosa

Ingredients

Method

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