I often wonder how they make those paper thin rava dosas in restaurants. Rava dosa being my hubby's favourite morning breakfast i make it quite regularly and bring a variety to the taste by adding different ingredients every time. And in my continuous endeavour to dish out those perfect looking dosas , i do manage to be successful after an intial disaster or two----
So here's my recipe--
- Rava (Semolina) - 1 cup
- Refined Flour (Maida) - 1 cup
- Onions - 2 (finely chopped)
- Green Chillis - 2 (finely chopped)
- Cumin Seeds - 1 tsp
- Curry leaves - a few (finely chopped)
- Coriander leaves - handful (finely chopped)
- Black pepper - a few (optional)
- Cashew nuts - few (broken)
- Salt - to taste
- Asafoetida - a pinch
- Water - as required
In a big bowl , add the chopped onions, curry leaves, coriander leaves, green chillis along with cumin seeds, pepper, cashewnuts
Add semolina, refined flour with salt and asafoetida.Mix well.
Now add enough water to make a thin batter. Leave it covered for some time.
Heat a tava/iron gridle(dosai kal) and grease it with oil. Now pour a ladle or two of the batter in a circular motion spreading it out to form a thin pancake.
Pour oil around the dosa and let it cook in medium flame till the bottom gets crispy and golden brown. No need to flip it around, but if you are turning it over, do it with great care so as not to tear the dosa.
Remove carefully and Serve hot with chutney. I served it with Green Mango Chutney.