Rava Dosa

Method

1. 1

   Make batter: Mix 1 cup fine semolina, half cup rice flour, half cup plain flour, 1 tsp cumin seeds, 1 tsp ginger-green chilli paste and salt.

2. 2

   Add yogurt and water: Whisk in half cup thin yogurt and 2.5 cups water to make a very thin, watery batter. Rest 20 minutes.

3. 3

   Add onion: Stir in 2 tbsp finely chopped onion and 2 tbsp fresh coriander into the batter.

4. 4

   Heat tawa: Heat a flat tawa on high until very hot — a drop of water should evaporate in 1 second.

5. 5

   Oil the tawa: Reduce to medium heat. Add half tsp oil and wipe with a cut onion.

6. 6

   Pour batter: From a height of 6 inches, pour a ladleful in a circular motion from outside to centre. Do not spread.

7. 7

   Add oil: Drizzle half tsp oil around the edges and on top of the dosa.

8. 8

   Cook until crisp: Cook on medium heat for 2-3 minutes without flipping — the lacy surface should be golden and crispy.

9. 9

   Remove: Lift with a wide flat spatula. Rava dosa does not need to be flipped if base is crispy.

10. 10

    Serve immediately: Plate at once — rava dosa turns soft quickly. Serve with coconut chutney and sambar.