Rawa Dosa

This is one of the most famous South Indian dosas. It is not easy to make this and usually gets better over time with experience. I remember when my mom would make this, we absolutely loved them. She would keep making and we would keep eating it as it tasted heavenly when made hot.

Prep Time: 15 mins

Cook Time: 15 mins

Ingredients

• 1/2 cup Maida

• 1 cup Semolina

• 1 cup Rice flour

• Salt, to taste

• 1 tsp Cumin seeds

• 5 Very finely chopped green chillies

• 3 Pepper

• 4 Curry leaves pinched

Instructions

1. In a large mixing vessel add all the ingredients

2. Add water and mix well till you get a very runny mixture, it should be very watery

3. Take a non-stick pan and smear oil and wipe it with a tissue

4. Pour a ladle of batter from a slightly higher than usual distance in a round shape along the pan (you should not spread it manually with the ladle like normal dosas and you will get holes in between)

5. Drizzle oil and cook one side till crispy

6. Turn and cook the other side

7. Make dosas with the batter in this manner (make sure you keep adding water as the semolina keeps absorbing water)

8. This should be served hot with chutney

Notes

• Since the semolina absorbs water, ideally the best way to make this is to make a limited quantity of batter. My mom used to keep everything ready and she would mix the batter little by little and consume it.

• It will be crispy and not soft like the normal dosas.