Dairy-Free Rava Dosa

Instructions

1. 1In a large bowl, combine the 1 cup Rava (Semolina), the 1/4 cup Rice Flour, and the 2 tablespoons All-Purpose Flour. Add the 2 Green Chilies, finely chopped, the 1 teaspoon Ginger, finely chopped, the 1 teaspoon Cumin Seeds, the 10 Curry Leaves, the 1/4 teaspoon Asafoetida (Hing), and the 1 teaspoon Salt.
2. 2Gradually add the 3 cups Water to the dry ingredients, mixing continuously until you have a smooth batter with no lumps. The batter should be thin and pourable.
3. 3Let the batter rest for 30 minutes. This allows the rava to absorb the water, which helps create a crispier dosa.
4. 4Heat a non-stick tawa (griddle) over medium-high heat. The surface should be hot enough that a drop of water sizzles and evaporates quickly. Lightly grease the hot tawa with 1 teaspoon of the 2 tablespoons Vegetable Oil.
5. 5Pour a ladleful of the batter onto the center of the hot tawa. Immediately spread the batter outwards in a quick, circular motion to form a thin, even circle, about 15.24-20.32 cm in diameter.
6. 6Drizzle about 1/2 teaspoon of Vegetable Oil around the edges of the dosa.
7. 7Cook for 2 to 3 minutes, or until the edges begin to lift and the bottom of the dosa turns a golden brown and becomes crispy.
8. 8Carefully loosen the edges of the dosa with a spatula and slide it off the tawa. Serve immediately.

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