1 Cup Semolina/Rava
1 Cup Maida
1/2 Cup Rice Flour
4-5 Green Chillies Finely Chopped
3/4 inch Ginger Chopped Fine
1 1/2 tspns Jeera Slightly Crushed
Salt to Taste
Pinch of Asafoetida
2-3 Chopped Onions
Bunch of Cashews
Oil | Mix rava, maida, rice flour together into a thick batter adding little water at a time so no lumps are formed. Mixing by hand is a good idea if you don't have a whisk or electric mixer. Add salt, crushed cumin asafoetida and leave in a warm spot for six to seven hours at least. When ready to eat, spray a non-stick pan lightly with oil and warm. Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon. Drop chopped green chillies and ginger into batter. Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat, drizzle the batter such that there is a latice work effect. A lot of holes is just the thing. Dribble a bit bit of oil around it and when the edges start turning brown coax it off the pan with a flat, wide spatula and flip it over. Remove in a few minutes and make more. For the plain rava dosa leave out the onions. |
