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Occasions
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Ingredients- one cup semolina/rava
- one cup maida
- 1/2 cup rice flour
- 4-5 green chillies finely chopped
- 3/4 inch ginger chopped fine
- 1 1/2 tspn jeera slightly crushed (enough to bring out its flavor)
- salt to taste
- good pinch asafoetida
- 2-3 chopped onions
- a bunch cashews
- oil to make dosas
Procedure- Mix rava, maida, rice flour together into a thick batter adding little water at a time so no lumps are formed.
- Mixing by hand is a good idea if you don't have a whisk or electric mixer.
- Add salt, crushed cumin asafoetida and leave in a warm spot for six to seven hours at least.
- When ready to eat, spray a non-stick pan lightly with oil and warm.
- Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon.
- Drop chopped green chillies and ginger into batter.
- Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat, drizzle the batter such that there is a latice work effect.
- A lot of holes is just the thing.
- Dribble a bit bit of oil around it and when the edges start turning brown coax it off the pan with a flat, wide spatula and flip it over.
- Remove in a few minutes and make more.
- For the plain rava dosa leave out the onions.
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