Crispy Rava Dosa

Ingredients

• Semolina (Rava) (1 cup)
• Rice flour (1/2 cup)
• All-purpose flour (1/4 cup)
• Cumin seeds (1 teaspoon)
• Black pepper, crushed (1/2 teaspoon)
• Green chili, finely chopped (1, or to taste)
• Coriander leaves, chopped (2 tablespoons)
• Salt (1 teaspoon, or to taste)
• Water (2 to 2.5 cups, or as needed)
• Oil (for cooking)
• Coconut chutney (for serving)
• Sambar (for serving)

Instructions

1. In a large mixing bowl, combine the semolina, rice flour, and all-purpose flour.
2. Add the cumin seeds, crushed black pepper, chopped green chili, chopped coriander leaves, and salt. Mix everything until well incorporated.
3. Gradually pour in the water while stirring continuously to achieve a thin, pourable batter. The consistency should be similar to that of a pancake batter. Let the batter rest for 15-20 minutes.
4. Heat a non-stick pan or griddle over medium heat. Drizzle a few drops of oil to coat the surface.
5. Once the pan is hot, pour a ladleful of batter onto the pan and quickly rotate it to spread the batter evenly into a thin layer.
6. Drizzle a few drops of oil around the edges of the dosa and on top. Cook until the bottom is golden brown and crispy, about 2-3 minutes.
7. Carefully flip the dosa and cook the other side for another 1-2 minutes until it is slightly crisp.
8. Fold the dosa in half or quarters and remove it from the pan. Repeat the process with the remaining batter, adding more oil to the pan as needed.
9. Serve the crispy Rava Dosa hot with coconut chutney and sambar on the side.