Rava - 2 cups
Tur dal Powder - 1 tbs
Rice flour - 1 l/2 cup
Green chillis - 4 nos
Ginger - a piece
Jeera -1 tsp
For frying - 1 tsp each
(jeera, white til, hing powder, little oil)
Cashew nuts - a few (roasted)
Coriander leaves - a handful (nicely chopped)
Curd - 1 tbs
Salt - To taste
Grind green chills, ginger and fried jeera , white til, hing powder
by adding enough water.
Add idli batter , tur dal powder, rava , rice flour fried spices, coriander leaves
along with roasted cashew nuts and curd and required salt.
Just make this mixure 30 min before to make the dosas.
otherwise the rava will become soggy and the crispy effect would be gone.
Keep the batter little thinner (not like idli or dosai batter)
and pour it on the tawa just a little above level.
Do not try to touch the batter with the ladle or try to spread it.
The beauty of rava dosa will be vanished.
Once u make it like normal dosa both sides, clean the tawa with a tissue paper.
So your next dosa is as crisp and golden brown as the first one .
Enjoy with chutney/dosa powder or with anything u like...