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Ingredients
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Quantity
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|
Semolina (rava)
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1 cup
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Maida
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1 cup
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Rice flour
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½ cup
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|
Green chillies – finely chopped
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4 to 5
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Ginger – chopped fine
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¾” piece
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|
Jeera – slightly crushed
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1 ½ tsp
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Salt
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to taste
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Asafoetida
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1 pinch
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Onions chopped
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2 to 3
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Cashews
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1 bunches
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Oil
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|
Mix rava, maida, rice flour together into a thick batter adding
little water at a time so no lumps are formed. Mixing by hand is a good idea if
you don't have a whisk or electric mixer.
Add salt, crushed cumin asafoetida and leave in a warm spot for
six to seven hours at least. When ready to eat, spray a non-stick pan lightly
with oil and warm.
Thin out the batter to the consistency where it can be drizzled
onto the pan with a spoon. Drop chopped green chillies and ginger into batter.
Sprinkle some of the cut onions and cashews onto the pan and now continuing on
low-medium heat, drizzle the batter such that there is a latice work effect. A
lot of holes is just the thing.
Dribble a bit bit of oil around it and when the edges start
turning brown coax it off the pan with a flat, wide spatula and flip it over.
Remove in a few minutes and make more. For the plain rava dosa leave out the
onions.
