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CRISPY RAVA DOSA

Print Recipe
Prep Time 20 minutes
Cook Time 24 minutes
Servings: 1
Course: Breakfast
Cuisine: Indian
Calories: 10
Ingredients Method Notes

Ingredients
  

1 cup fine rava (sooji)
¼ cup rice flour
2 tbsp all-purpose flour (optional)
1 small onion finely chopped
1–2 green chilies, cumin, ginger, curry leaves
2 tbsp coriander, salt
2½–3 cups water (very thin)
Oil/ghee

Method
 

Mix dry ingredients, onions, spices.
    Add water gradually to very thin, watery batter.
      Rest 15–20 min, rava absorbs water, add more if needed.
        Heat tawa quite hot, stir batter well before each dosa (rava settles).
          Pour from edges inward, don't spread much, batter will form lacy holes.
            Drizzle oil, cook until deep golden and crisp. No need to flip. Serve hot.

              Notes

              Batter must be watery like buttermilk. If dosa is thick, add more water. Don't add too much onion or it sticks.