5. Roast the remaining dosas.​

4. When the bottom becomes crispy and turns brown, turn the dosa over using a spatula. When the bottom side turns brown, remove the dosa from the pan.

3. Heat a large non-stick skillet or a tava over medium-high heat. When hot, add a small bit of oil or spray the pan with cooking spray. Using a measuring cup, quickly pour a 1/3 to 1/2 cup of batter into the pan using a circular motion to form an evenly thin pancake. Don’t worry if the dosa has holes in it. Lacy holes in the dosa are the traditional mark of a good rava dosa. As it cooks, spray or drizzle a bit of oil on the top.

2. Mix all three flours in a large bowl then add in the other dry ingredients and the tempering spices. Stir in 1 cup of water. Add the remaining cup of water, a half cup at a time, to form a thin batter.  The batter should pour easily from a spoon, like buttermilk. (Thicker than milk, thinner than yogurt.) Let the batter rest for 30 minutes before using.

Tips:


- Rava Dosas are best served hot right off the pan.


- Serve with Red Coconut Chutney or Green Coconut Chutney and Sambar.


- After making the first dosa, check the consistency of the batter and adjust if necessary: add more water to make it thinner or add a tablespoon of rice flour to make it a bit thicker. I usually end up adding more water.

STEPS:

1. Heat the oil over medium-low heat in a small skillet. Add the mustard seeds Roast until the mustard seeds start to pop then add the cumin seeds. Roast for 2 minutes then remove and let cool.

INGREDIENTS:

Tempering:

1 tsp oil

1 tsp mustard seeds

1 1/2 tsp cumin seeds

Dosas:

2/3 cup semolina

1/3 cup rice flour, plus more if needed

1/3 cup white wheat flour

2 green chiles, finely chopped

1/4 cup red onion, finely chopped

2 green onions including green tops, chopped

6 cashews, broken into bits

2 Tbs coconut, finely chopped

6 curry leaves, chopped

1/2 tsp cracked black peppercorns

1 Tbs cilantro, chopped

3/4 tsp salt

1 pinch asafetida

2 cups water, more as needed

oil, for roasting

Rava Dosa [Indian Vegetarian recipe]

Since the batter for Rava Dosa does not have to ferment, this recipe can be made on the spur of the moment. Using flour that is already ground instead of soaking and grinding at home, also contributes to making this recipe a breeze. The onion and coconut give this dosa its distinctive flavor. I have added green onions for more color and additional spices for even more flavor.​ This recipe makes 4 to 6 dosas​.