Rava Dosa

🔥 Prep

• Measure out 100 g rava and place in a bowl.
• Measure out 100 g rice flour and add to the bowl.
• Measure out 50 g maida and add to the bowl.
• Measure out 1 tsp cumin seeds and 1 tsp black pepper; keep ready.
• Finely chop 2 green chillies and grate 1 tsp ginger; set aside.
• Rinse 10 curry leaves, pat dry, and roughly chop.
• Measure out 1.25 tsp salt and 600 ml water; keep water at room temperature.
• Have 50 ml oil ready for greasing the pan.

🔥 Cook

• 1. In the bowl with dry ingredients, add the chopped green chillies, grated ginger, chopped curry leaves, cumin seeds, black pepper, and salt; stir to combine.
• 2. Gradually pour in 600 ml water while whisking continuously to avoid lumps, until the batter reaches a thin, pourable consistency (similar to crepe batter); let the batter rest for 10 minutes.
• 3. After resting, give the batter a quick stir; if it thickened, add a splash of water to adjust consistency.
• 4. Heat a non-stick skillet or tawa over medium heat until hot; lightly brush the surface with a few drops of oil from the 50 ml.
• 5. Pour a ladleful (about 60 ml) of batter onto the center of the skillet and immediately swirl the pan to spread the batter into a thin, even circle; the batter should spread quickly.
• 6. Drizzle a few drops of oil around the edges and cook for 2 minutes until the edges start to lift and turn golden brown.
• 7. Flip the dosa carefully using a spatula and cook the other side for an additional 1 minute until crisp and lightly browned; if you prefer extra crispness, press gently with the spatula.
• 8. Transfer the cooked dosa to a plate; repeat steps 4‑7 for the remaining batter, adjusting heat to medium as needed and re‑oiling the pan between each dosa.
• 9. Stack the dosas and keep them warm while finishing the batch.

🔥 Serve

• Serve the rava dosas hot, accompanied by coconut chutney and sambar.
• Pair with a side of tomato onion chutney or a dollop of ghee for extra richness.
• Enjoy immediately while crisp, as they tend to soften if left to sit.