A variation of rava dosa topped with finely chopped onions, green chilies, and coriander leaves.
Prep: 30 minutes
Cook: 1 hour
Serves: 20 people
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How to Prepare
In a large mixing bowl, combine 2 cups of rava (semolina)
1 cup of rice flour, and 1/2 cup of all-purpose flour.
Add 1/2 cup of finely chopped onions
2 finely chopped green chilies
1 tsp of cumin seeds
1/2 tsp of black pepper, and salt to taste. Mix well.
Gradually add 6-7 cups of water to form a thin, runny batter. Whisk to ensure there are no lumps.
Let the batter rest for 15-20 minutes to allow the rava to soak.
Heat a non-stick dosa tawa over medium heat and lightly grease it with oil.
Stir the batter well, then pour a ladleful onto the tawa in a circular motion, starting from the edges and moving inward to form a thin, lacy dosa. Do not spread like regular dosa.
Drizzle 1 tsp of oil or ghee around the edges and cook on medium heat for 2-3 minutes until the edges turn golden and crisp.
Flip the dosa (optional) and cook for another 30 seconds if desired.
Fold and serve hot with coconut chutney and sambar. Repeat for the remaining batter.