Rava Dosa

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Contains: gluten

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Method

1. 1In a mixing bowl, combine 100 g semolina (rava), 50 g rice flour, 10 g chana dal, and 10 g urad dal. Add 1/2 tsp salt and mix well.
2. 2Add 200 ml warm water gradually while stirring continuously to form a smooth, thick batter. The consistency should be like thick pancake batter.
3. 3Let the batter rest for 15 minutes. This helps the flours hydrate and improves texture.
4. 4Heat a non-stick tawa or griddle over medium heat. Lightly grease with 10 ml oil using a paper towel.
5. 5Pour about 1/3 cup of batter onto the hot tawa and quickly spread it in a circular motion to form a thin, even dosa.
6. 6Drizzle 10 ml oil around the edges and 5 ml oil in the center. Cook for 1–2 minutes until the edges start to crisp and the surface looks dry.
7. 7Flip the dosa gently using a spatula. Cook the other side for 1–2 minutes until golden and crisp.
8. 8Remove from heat, transfer to a plate, and serve hot with coconut chutney or sambar.