CRISPY RAVA DOSA

Rava dosa is a South Indian dish. You can call it a lacy crepe with lots of holes on it! Rava is the tamil word for semolina or sooji. Rava dosa is one of my favourites and I always end up ordering it when i go to Saravana Bhavan! It is so easy to make. Just dump all the ingredients into a bowl and whisk well.

It's so crispy and delicious! Tastes lovely with any chutney and sambar. My favourite is the coriander and coconut chutney. You can also check out the recipes for coconut chutney and sambar.

This recipe comes in very handy on occasions when you havnt pre- prepped anything and your too lazy to really chop up anything and cook. It just needs a 20 minute sitting time before you make the dosas.

INGREDIENTS:

rava/ sooji/ semolina - 1/2 cup

rice flour - 1/2 cup

all purpose flour - 1/4 cup

yoghurt - 2 tbsp

curry leaves, roughly torn - 8

cumin - 1/4 tsp

whole black peppercorns - 1/4 tsp

ginger, grated - 1/2 tsp

green chilies, chopped - 2

fresh coriander leaves, chopped - 1 tbsp

salt to taste

water - 2 and a half cups

chopped onions (optional)

lightly fried cashewnuts (optional)

PROCESS:

• Put all the above ingredients in a big bowl and whisk well. That is the batter for the rava dosa. Let it rest for 20 minutes. Don't let it rest for more than 2 hours at room temperature because it might turn sour since we have added yoghurt.
• Now heat a non stick flat dosa pan. 
• Using a scoop ladle, nicely mix the batter, since the ingredients will settle at the bottom of the bowl. So stir it well each time you scoop the batter out.
• Scoop the batter and pour it on the pan starting from the edges moving inwards. If there are gaps in between just pour a few drops to cover it .
• Cook on LOW FLAME and patiently wait for it to crisp up and brown. Drizzle some ghee or oil over the surface and corners of the rava dosa.
• Once it has become slightly brown remove it from the pan. NO NEED to flip and cook on the other side.