Rava Dosa

Preparation Time: 15 minutes
Serves: 3-4

INGREDIENTS:
Yoghurt (preferably sour) -- 1 cup
Rice flour -- 1/2 cup
Moida -- 1/4 cup
Semolina (Bombay Ravva) -- 1 cup
Chopped Ginger -- 1 inch piece
Chopped Coriander -- fistful
Crushed Cashew nuts -- 15
Finely Chopped Green Chilies -- 2 (about 1.5 tsp)
Chopped Fresh Coconut -- 2 tbsp (very small pieces)
Cumin Seeds -- 1 tsp
Oil for cooking
Salt to taste

METHOD:
Mix everything except oil.
- Add enough amount of water and mix well such that when you pour batter on the frying pan, all you have to do is tilt the frying pan for the batter to spread out thinly and evenly.
- You shouldn't use an implement to spread the batter.
- It should spread on its own.
- It is a great snack.
- Allam Pacchadi (ginger pickle) goes well with this dish

Rava Dosa

INGREDIENTS:
1 cup fine soji (semolina)
1/2 cup rice flour or plain flour
1 tbsp. oil
1/8 tsp. soda bicarb
2-2 ½ cups buttermilk
1 tsp. coriander chopped fine
2 green chillies chopped fine

METHOD:
- Blend all the ingredients together.
- Add more buttermilk if necessary.
- Ginger grated
- Roll the dosa in a three-fold cylinder.
- Oil to shallow fry
- The batter should be relatively thin. salt to taste Keep aside for 20 - 30 minutes.
- Heat griddle and pour 1 large spoon of batter on it.
- Spread by gently rotating the griddle.
- Put some oil (1/2 tsp.) over dosa.
- Lift with a spatula as for basic dosa.
- Serve hot with onion and/or coconut chutneys.

Makes: 10 - 12 thin dosas
Shelflife: Fresh only.
Texture: Thin with polka sized holes, not too crisp, foldable.