Mix all the ingredients mentioned above except the oil and make a very thin batter. It is very
important that the batter should be very thin. Since rava soaks lot of liquid, it will be important
to keep adding water (and needed salt) throughout the dosai making process to ensure crispy dosaiâ€™s.
Thin batter ensures lacy and crispy dosai. It does not require you to let the batter sit, but it does
not matter if it sits for some time. In that case we just have to make sure the batter is in the
Heat a non stick or cast iron pan until it is very hot. Pour the batter from the outside to inside to
make lacy dosaiâ€™s. Apply ghee or oil around the dosai.
Once this side has browned, flip it to the other side and let it brown on this side.
Remove and serve immediately. Repeat the same procedure with the rest of the batter.
Notes and Observation:
The recipe that I referred to did not have the onions mixed into the batter. She had sprinkled the
onions after the batter was poured on the pan. I felt that mixing the onions worked better for me.
The ghee gives a very crispy texture to the dosai, but oil should do the job fine as well. I used
ghee for my kids and oil for us.
Ingredients: Makes around 8-10 dosais
1/2 cup rava/semolina
1/2 cup Rice flour
1/4 cup All purpose flour/Maida
1 tbsp Ginger (grated)
2 Green chilies (chopped)
2 tbsp Whole black pepper(optional)
1 tbsp Cumin/jeera
1 Onion (chopped)
few Cilantro (chopped)
few Curry leaves
Salt to taste
1/4 tbsp Sugar (helps to brown the dosai)
Oil/ghee â€“ to make the dosai