Dosa Preparation
| Quantity | Ingredient |
|---|---|
| 1 Cup | Semolina/flour |
| 1/2 cup | Rice flour |
| 1/4 | Onion finely chopped |
| 1 tablespoon | Cumin seeds |
| 2 tablespoon | Corriander leaves / Kothimeera finely chopped |
| 1 tablespoon | Grated Ginger |
Directions:
1. Mix all the ingredients except ghee/oil and add water to make a thin batter. Set aside for about 15 mins to 1 hour.
2. After the batter has soaked for a bit, adjust the amount of water if the batter is not runny enough. The consistency should be much thinner than regular dosa batter just like buttermilk consistency
3. we will be using the pour and shape method for making rava dosa.
4. Heat a tawa and take one large ladleful (about 1/3 cup or so) of batter. Pour in a circle over the hot griddle making sure you fill the gaps.
5. Drizzle oil or ghee on the dosa as it cooks. Flip over when one side is slightly browned. 6. The edges will start to rise from the tawa when first side is cooked. It will take more time than normal dosa 7. To make the rava dosa crispy, maintain flame low and let the dosa cook longer, taking your time to flip it.