Take unroasted fine rava, rice flour and all-purpose flour in a bowl.
Add the chopped onions, chopped green chillies, and ginger
Then add crushed black pepper, cumin seeds, chopped curry leaves, and salt as required.
Add water (depending on the quality of rava and rice flour, add less or more water – from 2 to 2.5 cups)
Whisk till smooth without any lumps. The batter has to be flowing and thin. If the batter looks thick or has a medium consistency, add more water. If the batter looks very thin and runny, add some rice flour.
Cover and let the rava dosa batter rest for 20 to 30 minutes. Once the batter rests, you will see that the rava and the flour have settled down and the water will be floating on top.
-Making Rava Dosa-
Before preparing dosa, mix the batter very well.
Spread some oil on the tawa. Make sure that the tawa is hot.
With a ladle pour the dosa batter. Start from the edges and move towards the center. If there are big or small gaps, fill them lightly with the batter.
On a medium-low to medium flame, cook the rava dosa.
When the top of the rava looks cooked, sprinkle ½ to 1 tsp oil on the top and sides.
Spread oil all over the dosa with a spoon.
Rava dosa takes a little longer time to cook than regular dosa. Cook till the base is golden and crisp. (The more you cook the dosa and the more golden and crispier it will be. You can even cook both sides if you want).
Fold and serve rava dosa hot with coconut chutney and sambar. (The flour settles down at the bottom of the batter. So, you have to stir and mix the batter very well every time you make dosa. In case the batter becomes thick after making a few dosa, then add some water and stir again).
Per person (229g)
Calories 297 kcal
Protein 7 g
Fat 5 g
Carbohydrates 55 g
Vitamin C 50 mg
Selenium 28 mcg
Folic acid 36 mcg