Rava Dosa

Ingredients

• ¾ cup fine semolina (sooji/rava)
• ½ cup rice flour
• ¼ cup plain flour (maida)
• 60 g plain yogurt, slightly sour, whisked
• 750 ml water, plus a little extra to adjust
• 1 tsp salt, or to taste
• 1 tsp cumin seeds
• ½ tsp black peppercorns, coarsely crushed
• 1 tbsp fresh ginger, finely chopped
• 1 green chilli, finely chopped
• 10 curry leaves, finely torn
• 2 tbsp fresh coriander, finely chopped
• 1 small onion, very finely chopped (optional)
• 4 tbsp cooking oil, for the tawa

Instructions

1. In a large bowl, whisk the semolina, rice flour, plain flour and salt together. Add the yogurt and about 250 ml of the water and whisk into a smooth, thick paste with no lumps.
2. Pour in the remaining water and whisk again. The batter should be very thin and runny, like thin buttermilk.
3. Stir in the cumin, crushed pepper, ginger, green chilli, curry leaves, coriander and onion if using.
4. Cover and rest the batter for 20 minutes so the semolina softens. It will thicken slightly, so stir in a few tablespoons of water before cooking if it looks less runny than buttermilk.
5. Heat the tawa over medium-high heat for 2 to 3 minutes. Sprinkle a few drops of water on it: they should sizzle and vanish quickly. Wipe the surface lightly with oil.
6. Stir the batter well from the bottom, as the semolina settles fast. Scoop up a ladleful and pour it from a low height, starting at the outer edge and moving in a circle toward the centre. The batter will form a lacy net with gaps; do not spread it.
7. Fill in any very large holes with a little extra batter, then drizzle about 1 teaspoon of oil around the edges and over the top of the dosa.
8. Cook for 2 to 3 minutes, until the underside is deep golden and the edges lift away from the tawa. The top should look dry and set. Fold in half or into a triangle, and lift onto a plate. There is no need to flip it.
9. Stir the batter again before every dosa and let the tawa come back to heat between rounds. Repeat until all the batter is used, making about 10 dosas. Serve hot and crisp.

Tips

• The batter must be thin. If the first dosa is thick or does not form holes, add 60 to 100 ml more water and try again.
• Stir the batter from the bottom before every ladleful, otherwise the semolina sinks and later dosas turn dense.
• The tawa should be hot but not smoking. If the batter sets before you finish pouring, lower the heat for a moment. If it does not sizzle, wait longer.
• The first dosa is often a test. Break it up and taste it to check the salt before you continue.