A popular crepe in South India, Rava Dosa is made with semolina and rice flour. It's thin and crispy, and it tastes great for breakfast or as a snack. Adding spices and herbs makes it taste even better.
Ingredients: 1 cup semolina rava. 1/2 cup rice flour. 1/2 cup all-purpose flour. 1/2 teaspoon cumin seeds. 1/2 teaspoon black peppercorns. 1/4 teaspoon asafoetida hing. 1/2 teaspoon ginger, finely grated. 1 green chili, finely chopped. A handful of fresh cilantro leaves, chopped. Salt to taste. 2 cups water. 2 tablespoons yogurt. Oil for greasing the pan.
Instructions: Put semolina, rice flour, all-purpose flour, cumin seeds, black peppercorns, asafoetida, ginger, green chili, cilantro leaves, and salt in a bowl. Add the yogurt and water slowly to the dry ingredients while whisking all the time to make a thin batter. Take a 15-minute break. Set a dosa pan or nonstick skillet on medium heat. Use a little oil to grease it. To make a crepe, pour a ladleful of the batter onto the hot pan and spread it out thinly in a circle. Sprinkle oil around the crepe's edges and cook it until it's golden brown and crispy. Turn the crepe over and cook the other side until it gets crispy too. Take the dosa out of the pan and serve it hot with sambar or coconut chutney.
Prep Time: 20 minutes
Cook Time: 20 minutes
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