Ingredients:
- 1 cup fine semolina (rava/sooji)
- 1/4 cup rice flour
- 1/4 cup all-purpose flour (maida)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns, crushed
- A pinch of asafoetida (hing)
- 1 green chili, finely chopped (adjust to taste)
- 1 small onion, finely chopped
- 2 tablespoons fresh coriander leaves, chopped
- 1 tablespoon grated ginger
- 1/4 cup plain yogurt (curd)
- 2.5 cups water
- Salt to taste
- Oil or ghee for cooking
Instructions:
- Prepping the Batter:
- In a large mixing bowl, combine semolina, rice flour, all-purpose flour, cumin seeds, mustard seeds, crushed black peppercorns, asafoetida, chopped green chili, chopped onion, coriander leaves, and grated ginger.
- Add yogurt and mix well.
- Gradually add water, stirring continuously, to form a smooth, runny batter. The batter should be thin and pourable.
- Let the batter rest for about 15-20 minutes. This allows the semolina to absorb the moisture.
- Preparing the Skillet:
- Heat a non-stick or well-seasoned cast-iron skillet or griddle on medium-high heat.
- Grease it with a little oil or ghee.
- Making Rava Dosa:
- Pour a ladleful of the batter onto the center of the skillet.
- Using the back of the ladle, gently spread the batter in a circular motion to form a thin, lacy crepe.
- Drizzle a little oil or ghee around the edges of the dosa and on top.
- Cooking:
- Cook on medium heat until the edges start to turn golden brown and crisp. This should take about 2-3 minutes.
- Flip the dosa and cook the other side for another 1-2 minutes.
- Serving:
- Serve hot with your favorite chutney, sambar, or a spicy potato filling.
Enjoy your quick and delicious Rava Dosa! It’s best when served hot and crispy.