Method What Blini is to Russians, pan cakes to Americans, and the crepe to the French - that`s what dosa is to India. This Indian crepe is staple to the southern parts of India and makes for an indulgent breakfast. The crepe is so versatile that you cannot stop being innovative in cooking it. In South India the myriad varieties of Dosai's available are indigenous - special dosa, masala dosa, rava dosa are the most popular. Rava dosa or semolina dosa makes for a quick tiffin and unlike dosa it does not require overnight fermentation or laborious grinding of rice and lentils.
In a bowl take maida, rice flour and semolina.
Add salt, sugar and pepper powder to it. Mix well.
To the dry ingredients add, buttermilk and water.
Add water gradually and use an egg beater to mix the wet and dry ingredients together.
Once mixed well without lumps add chopped ginger, chilly, pepper corn, asafoetida, cumin and onion.
You could add onion to the batter or sprinkle it on the ladled dosa on a tava or flat pan.
Unlike conventional dosa the consistency for this batter should be a bit a runny.
It is this consistency that will help yield thin, crispy and lacy dosa.
Take a flat frying pan or tawa and heat it.
Ensure the tava is extremely hot.
For crisp dosa reduce the gas to medium and spread a ladle of the batter on the tava.
Pour the batter in circles starting from outside and moving inwards.
It`s at this stage you could sprinkle the onion if it`s not added to the batter.
Glaze it with some oil or ghee.
Once browned and crisp, do not flip just fold and serve hot.
If you do not want crisp dosa just increase the heat and flip the dosa, cooking it on the other side too.
1) To make buttermilk, take 1/2 cup of extremely sour curd; add 1-1/2 cups water and beat well or just whip in a juicer.
2) Addition of onion makes it onion rava dosa - You could be innovative and use any other ingredient you like.
3) The semolina should be of coarse variety and not fine for better results.
4) You could buy rice flour from stores or make your own by soaking 1 cup of rice in water for 5-6 hours. Remove from water and spread on a kitchen towel to absorb the water. Let it sit for half hour to an hour. Grind the rice in a mixer jar and remove. Sieve it 2-3 times to get fine flour.