Rawa Dosa

Rawa Dosa

Makes: 6

You will need

1 cup (100 g) rawa / sooji
1 cup (100 g) rice flour
60 ml curd
2 cups (200 ml) water
1 onion, finely chopped
1 small green chilli, finely chopped
1 spring curry leaves, finely chopped
1/2 teaspoon salt
2 - 3 teaspoon oil / ghee

Method

In a bowl, mix rawa, rice flour and curd with water or blend in a blender or mixer. Make a smooth paste. Add salt to taste, finely chopped onion, green chilli and chopped curry leaves. Mix all the ingredients well and keep aside for one hour. Batter should not be not so thick. Consistency is thinner than normal dosa batter.

Heat a non stick dosa pan / dosa tawa on a medium heat.

Grease with little oil / ghee.

Make the dosa by placing a ladleful (approximately 120 ml - depends upon the diameter of the tawa) of batter on the centre. Do not make circles. Sprinkle a few drops of ghee around the edges and top of the dosa. Cover with a lid and cook for 2 - 3 minutes on medium heat. Underside should be golden in color. Turn the dosa with a flat spatula and cook the other side for 2 - 3 minutes. Always maintain low to medium heat.

When ready / cooked, carefully remove with the help of a flat spatula. Serve hot with coconut chutney & sambar.