Fine Rava – 1 cup
Rice Flour – ¾ cup
Maida – 2 tablespoon
Onion – 1 medium size
Green Chilli – 1
Cumin seeds – 1 tablespoon
Crushed Pepper – 1 teaspoon
Finely grated Ginger – 1 teaspoon ( Optional )
Curry leaves and Coriander Leaves.
Oil for making dosa.
Preparing the Batter:
Mix the Fine Rava, Rice Flour, Maida and Salt. Add little water and make a thick batter without lumps. Keep it aside for one hour.
Meanwhile, chop finely the Onion, Green Chillis, Curry Leaves, Coriander Leaves. Mix all the chopped ingredients together along with Cumin seeds, and Pepper and keep it aside. If you are using a chopper, put all the ingredients together and chop finely.
After an hour, dilute the batter using more water and add the chopped ingredients and mix well.
Heat a Tawa and pour a ladle full of batter in circular motion from outside to center. Dribble oil around the corners of the dosa. Leave until golden brown. Flip the dosa. When both sides are done serve hot with Coconut chutney.
This is my entry to Dosa Mela hosted by Srivalli of Cooking for all seasons.