Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Semolina - (rava)

  2. 1 cup 237ml Maida

  3. 1/2 cup 80g / 2.8oz Rice flour

  4. 4 Green chillies - (to 5), finely chopped

  5. 3/4 Ginger - chopped fine

  6. 1 1/2 teaspoons 7 1/2ml Jeera - slightly crushed

  7. Salt - to taste

  8. 1 Asafoetida

  9. 2 Chopped onions - (to 3)

  10. 1 Cashews

  11. Oil

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.


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