Sooji/Rava - 3/4 cup
Rice flour - 1/2 cup
Maida - 2 tbsp
Ginger finely chopped - 1 tbsp
Green chilli finely chopped - 1 tbsp
Chopped corriander leaves - 2 tbsp
Whole Black pepper - 1/2 tsp
Jeera/Cumin seeds - 1 tsp
Buttermilk - 1 cup
1. Mix the rava, maida and rice flour with little water into a paste, without any lumps.
2. Add all the other items in the above list (ginger, green chillies, corriander, black pepper and jeera) in the mixed flour. Add salt as required.
3. Pour the buttermilk to this mixture and mix it into a thin batter with running consistency. The batter should be runny, and not thick like our normal dosa batter. Mix the batter well before making each dosa, as the rava tends to settle at the bottom.
4. Heat a non-stick flat tawa and sprinkle some oil on the tawa.
5. You can either pour the batter with a laddle, first an outer circle and then fill a thin layer inside. Or what I do is a little messy but gives a good lacy texture. I take a handful of batter in my palm and sprinkle on the tawa directly (Like sprinkling water on the floor using hand). Then take some more batter and fill some big holes left here and there on the dosa. Sprinkle some oil on the dosa and sides.
6. Rava dosa takes longer time to get cooked than the normal dosa. Keep the flame on medium heat and leave it for sometime. Then flip it once the bottom side turns brown. Remove from flame and serve hot. You would get a lacy dosa with holes and crispy thin.
7. Adjust the batter consistency after making every dosa, by adding little water if your batter becomes thicker. If your dosas are not crisper, add some more rice flour to the batter and mix well. Add a pinch of turmeric if you want it yellow ;)
Enjoy eating crispy and instant rava dosas at home with your favorite chutney and sambar.