Time to cook
A popular thin and crispy crepe from South India that is made with semolina, rice flour, and maida.
All Purpose Flour
Pure Cow Ghee
In a bowl, mix together rava, all-purpose flour, rice flour, salt, ginger, green chillies, coriander, and curry leaves.
Add cumin, crushed pepper, onions, and curd to the mixture.
Begin preparing the batter by gradually adding water.
Adjust the water amount to achieve a runny consistency.
Allow the batter to rest for 20 minutes.
Heat a dosa pan or skillet to medium-high heat.
Drizzle a few drops of oil on the pan and spread it evenly using a cut onion or a kitchen towel to remove excess oil and allow the pan to heat.
Stir the dosa batter thoroughly to ensure it's pourable and very runny.
Add more water if needed to achieve the desired consistency.
Once the pan is hot, pour the batter from the edges in a circular motion to cover the pan evenly.
Reduce the flame to low and apply a thin layer of oil to the dosa edges.
Let the dosa cook until it starts to peel off the edges by itself; avoid pulling it forcefully.
Flip the dosa to cook the other side until it's browned while keeping the top moist.
Transfer the crispy, golden rava dosa to a serving plate and serve hot.