Crispy Instant Rava Dosa

1.In a large mixing bowl, combine the fine semolina, rice flour, and all-purpose flour. Mix well to ensure there are no lumps.

2.Add the cumin seeds, crushed black peppercorns, finely chopped onion, green chilies, grated ginger, chopped curry leaves, and chopped coriander leaves to the flour mixture. Add salt to taste and mix thoroughly.

3.Gradually add water to the dry ingredients, whisking continuously to form a thin, runny batter. The consistency should be much thinner than regular dosa batter, similar to buttermilk, as the semolina will absorb water and thicken.

4.Let the batter rest for 15-20 minutes. This allows the semolina to swell and absorb the liquid. After resting, check the consistency; if it has thickened too much, add a little more water to achieve a very thin, pourable consistency.

5.Heat a non-stick tawa or cast-iron griddle over medium-high heat. Once hot, lightly grease it with oil or ghee. If using a cast iron tawa, you might need to season it by sprinkling a few drops of water and wiping it off with a cloth.

6.Before pouring each dosa, stir the batter well, as the semolina tends to settle at the bottom. Pour a ladleful of batter from the outer edge of the tawa towards the center, filling in any gaps to create a lacy pattern. Do not spread it like a traditional dosa.

7.Drizzle a teaspoon of oil or ghee around the edges and over the dosa. Cook on medium heat until the edges turn golden brown and crispy, and the center is cooked through. This usually takes 2-4 minutes.

8.Carefully loosen the dosa from the tawa with a spatula and fold it in half or roll it up. Serve immediately with coconut chutney and sambar. Repeat with the remaining batter, stirring before each dosa.