Classic Rava Dosa

1.In a large mixing bowl, combine 1 cup of semolina, 1/2 cup of rice flour, and 1/4 cup of all-purpose flour (if using).

2.Add 1/2 teaspoon of cumin seeds, 1/2 teaspoon of black mustard seeds, 1/4 teaspoon of asafoetida, and salt to taste. Mix well to combine the dry ingredients.

3.Incorporate 1-2 finely chopped green chilies, 1/4 cup of finely chopped onion, and 1/4 cup of finely chopped coriander leaves into the mixture.

4.Gradually add 2 1/2 cups of water to the dry ingredients, whisking continuously to avoid lumps. The batter should be thin and pourable, similar to pancake batter. Let it rest for 20-30 minutes.

5.Heat a non-stick or cast-iron skillet over medium heat. Once hot, lightly grease the surface with oil.

6.Pour a ladleful of the batter onto the skillet, starting from the center and moving outward in a circular motion to create a thin crepe. Drizzle a little oil around the edges and on top of the dosa.

7.Cook for about 2-3 minutes or until the edges start to lift and the bottom turns golden brown. Flip the dosa and cook for another minute until the other side is crisp. Remove from the skillet and keep warm.

8.Repeat the process with the remaining batter, adjusting the heat as necessary to prevent burning.