Ingredients:

• 2 cups – leftover rasam
• 1/2 cup – Wheat flour
• 3 tsp – rava
• 1 tsp – Jeera
• Salt – to taste

Method:

1. Strain the rasam so that only the fine juice is extracted. Take 2 cups rasam (juice) in a vessel and mix the wheat flour slowly and remove any lumps that are formed, by hand.
2. Add 3 tsp of rava, jeera and salt (rasam already contains salt) if required, and mix it to a waterish consistency.
3. Spread out the batter onto a hot tava.
4. The batter cannot be spread like a regular dosa, so just make circular motions with the ladle and let the batter take its own course.
5. Fry the dosa till it is crisp.
6. Serve hot with coconut chutney.

Recipe courtesy of Deepa