Ingredients:

• 1 cup – rava
• 1 cup – Rice flour
• 3 – green chillies, chopped
• 1/2 inch – finely grated Ginger
• 1/2 tsp – black pepper
• 1/4 tsp – Cumin seeds
• 1 pinch – Asafoetida
• 3 – onions, finely chopped
• 3 tsp – cashew nuts, roasted and broken
• Oil as required
• Salt to taste

Method:

1. Mix the rice flour and rava with some water till you get a smooth batter.
2. Add the asafoetida, cumin seeds and salt. Cover and keep in a warm place for a few hours to ferment.
3. Mix the chopped onions, green chillies, ginger, cashew nuts and black pepper in a bowl. Keep it aside.
4. Heat a flat pan (tawa) and grease it with a spoon of oil.
5. Add some water in the batter and make it thinner.
6. Pour 1/2 cup of the batter in the centre of the pan and quickly spread with outward spiral motion to form a thin pancake of about 8 inches in diameter.
7. Sprinkle some onion-green chilli mixture on top of it.
8. Dot the edges with a little oil and cook until golden brown.
9. Using a spatula, carefully fold the dosa and remove from the pan.
10. Serve hot with chutney or sambhar.

Recipe courtesy of Lalitha Krishnan