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| Ragi rava Dosa |
Ragi flour / Finger Millet flour - 1 cup
Rava / Semolina - 1/2 cup
( do not roast the rava)
Rice flour - 1/2 cup
Sour curd-1tbsp
Salt to taste
Crushed pepper - 1 tsp
Cumin seeds/Jeera - 1 & 1/2 tsp
Chopped onion - a handful
Chopped green chillies - 1
Chopped ginger - 1/8 tsp
Water - as needed
Oil as needed to cook the dosa
Method
Take a bowl add all the above ingredients.
Pour water and make a thin/pouring/buttermilk consistency, make sure there are no lumps.Rest the batter for 10 minutes.
Heat an iron dosa tawa and grease it with some oil, take a ladle of batter and drizzle or splash all around the tawa.do not fill up the gaps and don't pour it like the normal dosa. The dosa should give you a lace / netted effect.
Pour some oil in between and around the dosa,in medium high flame cook till crisp and light golden brown. Do not flip the otherwise.
Enjoy these hot dosa with chutney or Idli Podi.
Note:
a) You can also make this dosa plain without adding onion.
b) Each time mix the batter well before pouring on the tawa because the rava will settle at the bottom. After some batches batter will become thick so dilute it again.
c) Batter must be like a thin buttermilk / pouring consistency.
d) Flipping the dosa and cooking the other side is optional.
e) For this dosa iron tawa is the best.
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