Indian cuisine · Dough, Pasta & Rice

Rava Dosa

Paper-thin, lace-like semolina pancake with cumin, ginger and curry leaves.

Ingredients · for 4 servings

• 150 g semolina
• 80 g rice flour
• 3 tbsp flour
• 1 onion
• 2 green chilies
• 1 piece ginger (3 cm)
• 1 tsp cumin seeds
• 15 curry leaves
• 1/2 bunch cilantro
• 900 ml water
• 6 tbsp oil
• salt

Instructions

1. Mix semolina, rice flour, flour and salt in a bowl and stir with the water into a very thin, almost watery batter; let it swell for 20 min.
2. Dice the onion very finely, cut the green chilies into fine rings, grate the ginger finely and coarsely chop the cilantro with the curry leaves.
3. Roast cumin seeds in 1 tbsp hot oil for 20 sec. until they crackle, and stir into the batter together with onion, chilies, ginger and herbs.
4. Stir the batter again before each dosa, as the semolina settles quickly — the consistency must stay thin as milk, or no lace pattern will form.
5. Bring a nonstick pan to high heat, pour the batter in a circular motion from about 20 cm height from the outside in so holes form, drizzle 1 tbsp oil around the edge and bake for 3–4 min. until the edges are crisp and browned.
6. Turn the dosa once, finish baking for 30 sec., fold it over and serve immediately with coconut chutney or sambar.