Rice Rava Dosa
1 cup rice flour (chawal ka atta)
1 cup semolina (rava / sooji)
1/2 cup curds (dahi)
1 tsp crushed black peppercorns (kalimirch)
salt to taste
1 tbsp ghee
1/2 tsp cumin seeds (jeera)
1 tbsp chopped curry leaves (kadi patta)
1/2 tsp chopped green chillies
a pinch asafoetida (hing)
1/4 cup finely chopped onions
1 tbsp broken cashewnuts (kaju)
2 tbsp grated coconut
10 tsp oil for cooking
Combine the rice flour, semolina, curds, black pepper, salt and approx. 3¼ cups of water in a deep bowl, mix well using a whisk. Keep aside.
For the tempering, heat the ghee in a small non-stick pan, add the cumin seeds, curry leaves, green chillies, asafoetida, onions, cashewnuts and coconut and sauté on a medium flame for 5 minutes, while stirring occasionally.
Add this tempering over the rice-semolina mixture and mix well.
Heat a non-stick tava (griddle) and grease it lightly with oil and sprinkle little water on it and wipe it off gently using a muslin cloth.
Pour ½ cup batter evenly on the tava (griddle), smear 1 tsp of oil on the dosa and cook it on a medium flame till it turns golden brown in colour.
Fold over to make a semi-circle or a roll.
Repeat with the remaining batter to make 9 more rice rava dosas.
Serve immediately with sambhar and coconut chutney.
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