South Indian · serves 2
Instant Rava Dosa
No soaking, no fermenting, no waiting. Batter to plate in twenty minutes.
Ingredients
- 1/2 cup rava
- 1/2 cup rice flour
- 2 tbsp maida
- 1 onion, very finely chopped
- 2 green chillies
- 1 inch ginger
- 20 curry leaves
- 1 tsp cumin
- 1 tsp black pepper, crushed
- Oil
Method
- Whisk the flours with 3 cups water into a batter as thin as milk. It should be almost watery — that's what makes the lace holes.
- Stir in onion, chillies, ginger, curry leaves, cumin, pepper and salt. Rest 15 minutes, then stir again (it settles).
- Hot tawa. Pour the batter from a height in a circle from the outside inwards. Never spread it with a ladle.
- Holes will appear on their own. Fill any big gaps with a splash more batter.
- Oil around the edges, cook on medium-high 3 minutes till the base is crisp and lifts.
- Fold and serve immediately. It softens fast.