Rava dosai / Semolina Dosa

My hubby is a great fan of Adyar Ananda Bhavan’s onion rava dosai. He loves that crispy ghee-y flavor of the rava dosas and goes on praises whenever he has one. I was sure that I will not be able to replicate their ever famous recipe but atleast giving a go at it will not doom me. After lots of googling, I landed up on the ever reliable Vahrehvah’s site and was confident to take up and execute the recipe. It was not upto the mark set by Adyar Ananda Bhavan but was yummy for homemade rava dosas.

~*What U Need*~
Rava/Sooji – 1 cup
Rice flour – 1 cup
Maida/all purpose flour – ¼ cup
Butter milk – 4 cups
Ginger – 1 tsp (minced / grated)
Green chillies – 3 (chopped)
Pepper corns – 1 tsp
Cumin seeds – 1 tsp
Chopped coriander leaves – 2 heaped tbsps
Salt – to taste
Ghee/Oil

How I Made it:

Dry roast the pepper corns and cumin seeds. This will release the flavors/oils in it.
In a large mixing bowl, combine all the ingredients into a thin batter.
Heat the dosa kal / griddle to maximum temperature. You should see fumes coming out of the griddle.
Pour the batter like sprinkles working from the outer area towards the centre. Pour ghee/oil around and in the center of the dosa. Turn over when brown and fry till brown on the other side too...

Make sure that u connect the batter so that it forms a dosai.. You will gain experience once you try one or two dosais.

Serve with chutneys of ur choice. A simple coconut chutney itself will go ways…