Crispy Rava Dosai

Ingredients:

·         2 cups Rava/Sooji

·         ½ cup Maida/All-purpose flower

·         ½ cup Rice flour

·         ¼ tsp Baking Soda (optional)

·         2 Green chillies finely chopped

·         Small Ginger piece finely chopped

·         Little Coriander finely chopped

·         Salt to taste

Preparation:

·    In a bowl, take the rava, maida, rice flour, baking soda, green chillies, ginger, coriander, salt, add 5 to 6 cups of water and mix well and keep the batter aside for 1 hour.

·    Usually the rava absorbs water making the batter becomes thick so add some more water and mix well.

·    The batter should be at very thin consistency for making rava dosai.

·    Take nonstick skillet in medium-high heat, add a drop of oil to the skillet and spread the oil.

·    Now pour a ladle of batter slowly onto the skillet from edges to towards center of the skillet and fill the gaps.

·    While pouring the batter on to the skillet, batter should be very thin so keep in mind every time while pouring the batter mix it well because the flour tend to settle down at the bottom.

·    While pouring the batter on the skillet the batter should form holes (that is a good indication for thin batter).

·    When the batter is fully spread, add a few drops of oil/ghee all over the rava dosai.

·    Cook on medium-high heat till the bottom side of the rava dosai becomes brown.

·    Usually rava dosai will take little more time to cook.

·    To get crispy, flip the rava dosai over and lightly brown the other side.

·    Flip it back and fold it half.

·    Crispy rava dosai is ready to serve with Coconut chutney/Tomato chutney/Sambar.