How to prepare Instant Rava Dosa

There are hundreds of varieties of dosas. Plain dosa, masala dosa, Onion dosa, set dosa, rava dosa, vegetable dosa, poha dosa, besan dosa, spinach dosa, uttappam ......and the list goes on and on.Here is another variety of dosa, the paper dosa/rava dosa, very rarely tried and tested at home. I never thought it so easy until i tried it myself. Believe me, try this at home and you will stop asking this at restaurants!

Few plus points of Rava dosa over the regular one :You can fix up this instantly, don't have to leave it overnight, no fermentation needed and very crispy.

Ingredients :

Semolina/Sooji/Rava - 1 cup

Rice flour - 1 cup

All purpose flour(Maida) - 1/2 cup

Chopped green chilles - 2 spoon

Chpped Ginger - 1 spoon

Cumin seeds

Pepper powder - pinch

Asofetida(hing)- a pinch

Salt to taste

Procedure:

1. Take a mixing bowl. Add rava, rice flour, maida, then ginger and green chillies, cumin seeds, hing pepper powder and salt.

2. Mix well and add water and make it into a thin batter. It should look somewhat like this.

[it appears similar to the butter milk consistency]

3. It is as simple as that. Now place the tawa on the heat. If you want to make onion rava dosa, spread chopped onions all over the tawa. Now as the batter is so thin, we cannot put it like the regular dosa. So we will sprinkle the batter throughout the tawa!! A net kind of formation is made.

3. Then put oil/butter/ghee, whichever you want on the dosa generously. Leave for a minute. If you want more crispier ones, you can scrape out the extra batter and make it thin. (No fear of burning, as we have spread onions initially which acts as nonstick!)

4. And thats it. Remove it and serve it with coconut chutney!