Rava Dosa

Ingredients

• 1 cup fine semolina (rava)
• 1/2 cup rice flour
• 1/4 cup all-purpose flour
• 1 small onion, finely chopped
• 1 green chili, finely chopped
• 1 tablespoon finely chopped fresh ginger
• 2 tablespoons chopped fresh coriander leaves
• 10 curry leaves, torn
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon black pepper, coarsely crushed
• 1 teaspoon salt
• 3 1/2 cups water
• Vegetable oil, for frying

Before you cook

• Whisk the semolina, rice flour, all-purpose flour, cumin seeds, pepper and salt together in a large bowl.
• Stir the chopped onion, green chili, ginger, coriander and curry leaves into the dry flours.
• Pour in the water gradually, whisking out any lumps, until the batter is as thin as buttermilk.
• Rest the batter for 20 minutes so the semolina can soften.

Steps

1. Stir the batter well, since the flours settle quickly.
2. Heat a flat griddle or nonstick pan over medium-high heat until a drop of water sizzles on it.
3. Brush the hot pan lightly with oil.
4. Take a ladleful of batter and pour it from the rim inward in a circular motion, letting gaps show through like lace.
5. Drizzle 1/2 teaspoon of oil around the edges of the dosa.
6. Cook until the underside turns golden and crisp, about 2 minutes.
7. Flip the dosa and cook the second side for 1 minute.
8. Fold the dosa in half or into thirds and slide it onto a plate.
9. Stir the batter again and repeat with the remaining batter.
10. Serve immediately with coconut chutney and sambar.