Rava dosa

Its been quite a while since I posted anything. It’s definitely not the reason, that I’m not cooking! I have no place to go than my own house for a nice meal! Just that lazy lazy person… But when your friends mail you and ask for updates….you suddenly wake up to reality and it gives such a big boost to keep up with the pace. Feels terribly good to know, there are people in real world, visiting my blog for real!

1 cup roasted upma rava
1/2 cup maida
1/2 cup rice flour
1 cup water
1/2 cup thin butter milk
1 onion finely chopped
Salt to taste

For tempering:
2 green chilli
1″ ginger finely chopped
1 teaspoon cumin
1 spring curry leaves finely chopped
2 teaspoon oil

Method:
1. Mix rava, flour, butter milk, water, salt, onion into a nice thine batter (thinner than usual dosa batter).
2. Add oil to the pan and season with tempering. Add to the batter. Let it soak for an hour.
3. Soaking makes the rava/flour to absorb as much water as possible. So if its too thick, add some more water to bring it to thin consistency and check for salt.
4. Heat a pan, and pour a laddle full of batter from outside circle to inside. Start filling the gaps inside with little batter at a time. This will not spread like usual dosa batter, and it is supposed to have holes in between. Spread a teaspoon of oil around the sides and in between. Cook both sides.
5. Serve hot with chutney or dosa powder.