Ingredients:

• 1 cup – semolina (rava/sooji)
• 1 cup – Rice flour
• 1/2 cup – all purpose flour (maida)
• 1 tsp – Cumin seeds
• 1/4 tsp – Asafoetida (hing)
• 2-3 Green chillies (finely chopped)
• 1 small piece – Ginger (finely chopped)
• 1/2 cup – buttermilk
• 3-4 cups – water
• 1 big red Onion (finely chopped)
• 1/2 tbsp – pepper Corn (crushed)
• Seasoning: 1 tsp – salt
• 1/2 tsp – pepper powder (optional)
• 1/4 tsp – Sugar
• For garnish: Coriander, finely chopped
• 5-6 Curry leaves
• Accompaniments: Sambhar
• Chutney

Method:

1. In a bowl take maida, rice flour and semolina.
2. Add salt, sugar and pepper powder to it. Mix well.
3. To the dry ingredients add, buttermilk and water.
4. Add water gradually and use an egg beater to mix the wet and dry ingredients together.
5. Once mixed well without lumps add chopped ginger, chilly, pepper corn, asafoetida, cumin and onion.
6. You could add onion to the batter or sprinkle it on the ladled dosa on a tava or flat pan.
7. Unlike conventional dosa the consistency for this batter should be a bit a runny.
8. It is this consistency that will help yield thin, crispy and lacy dosa.
9. Take a flat frying pan or tawa and heat it.
10. Ensure the tava is extremely hot.
11. For crisp dosa reduce the gas to medium and spread a ladle of the batter on the tava.
12. Pour the batter in circles starting from outside and moving inwards.
13. It’s at this stage you could sprinkle the onion if it’s not added to the batter.
14. Glaze it with some oil or ghee.
15. Once browned and crisp, do not flip just fold and serve hot.
16. If you do not want crisp dosa just increase the heat and flip the dosa, cooking it on the other side too.

Recipe courtesy of laxmi.prabhu