It doesn’t require any stuffing like the traditional south Indian dosa. Instead, we include some ingredients like chopped onion ginger, green chilies, and coriander in the batter itself. I made these for our morning breakfast today.
Let’s see how we make it.
2 Persons
15 minutes
| S.No. | Ingredient | Quantity |
|---|---|---|
| 1. | Rava | 1/2 Cup |
| 2. | Rice Flour | 1/2 Cup |
| 3. | Refined Flour | 1/4 Cup |
| 4. | Curd | 1 TBSP |
| 5. | Salt | According to taste |
| 6. | Water | 2.5 Cups |
| 7. | Chopped green chilly | 2 Units |
| 8. | Chopped Onion | 1 Unit |
| 9. | Chopped Coriander leaves | Handful |
| 10. | Cumin | 1 TBSP |
| 11. | Butter/Coconut Oil | For roasting |
Step 1: Take a mixing bowl. Add ½ cup rava, ½ cup rice flour and ¼ cup maida.
Step 2: Add 1 tbsp curd, 1 tsp salt and 2½ cup water. Give it a good mix and ensure there are no lumps.
Step 3: Now add cumin seeds, chopped onion, coriander leaves, green chilly and grated ginger and mix well.
Step 4: Add more water if the batter is thick. It should have a watery consistency.
Step 5: Heat a non-stick pan. Take a small portion of the batter in a bowl and splatter it on the pan.
Step 6: Add some butter/coconut oil from the top. Cook on low flame until the crepe turns crisp and brown.
Step 7: Fold the crepe and serve rava it immediately with tomato chutney or coconut chutney.
