Makes: 6 to 8 dosa's
1/2 ragi flour
1/2 cup oatmeal
1/2 cup rice flour
1/2 cup semolina/sooji/rava
2 1/2 cups water
1 teaspoon green chillies, finely chopped
1 teaspoon grated ginger
1/2 teaspoon crushed black pepper
2 tablespoons freshly chopped coriander leaves
oil for each dosa
salt to taste
In a large bowl combine the Semolina, flours and salt. Stir 2 cups of water to make a thick batter. Allow the batter to rest for about 10 minutes.
Stir in the remaining ingredients except the oil/ghee. Combine well. Finally add 1/2 cup more water to the batter to make it of thin pouring consistency. It is thinner than the pancake/dosa batter.
(when the batter is thin, it spreads like wild on a heated skillet, producing holes in the dosa and making it crisp)
Heat a iron skillet or dosa tawa on high heat. Make sure the skillet is very hot. To test the heat, sprinkle some water on the skillet, it will sizzle loud. This is when you know you skillet is ready to make the Rava Dosa.
Pour a ladle of the batter starting from the outer edges. The batter will sizzle and spread itself forming holes. Fill in the batter where there are gaps. Although allow the dosa to have a few holes.
Turn the heat to medium, if you want a crisp dosa. The slower it cooks, the crispier it gets.
Drizzle about 1/2 teaspoon of oil around the dosa and allow it to cook for 2-3 minutes on medium heat. Once cooked turn it over and allow to cook for another minute. At this stage the dosa will be thin and crisp, with one side golden brown in color.
Remove the dosa off the skillet and fold from both sides. Repeat to make the remaining dosas.
Note: Do not try to spread the batter like we do for the normal dosa. The batter should be thin enough to flow and spread itself on the tava and form shape on its own. You can turn the skillet around to help form a shape without using a laddle.