Preparation:

• Chop onions, green chillies, ginger, curry leaves and coriander leaves very finely. Bigpieces may tear the bonding of the dosa hence do very fine chopping or skiponions for plain rava roast.Churn/beat curd. You can use buttermilk instead of curd.

Recipe:

How to make Rava dosa batter:

• Take a large mixing bowl and add 1 cup rava, 1cup rice flour, 1/4 cup maida(all-purpose flour), salt. Add curd orbuttermilk and mix everything.
• Add ginger, onions, green chillies, curry leaves, coriander leaves, pepper corns and cumin seeds.
• Mix everything with water and make the batter very thin. Make sure no lumps are formed. The consistency should be like neer dosa. Keep aside for 20-30 mins.

How to make crispy rava roast:

• Heat dosa tawa. Check the correct heat by sprinkling water and if water sizzles the tawa is hot enough. If using iron tawa apply a tsp of oil. For non-stick pan spreading oil is not necessary. For each dosa, mix the batter well from the bottom because water tends to come up leaving the heavy batter at the bottom.
• After 30mins of rest time, the rava enlarges and the batter may become thick. Add more water to make it thin and watery batter.
• Pour the watery batter from the edges towards the center in a circular motion. I forgot to click, pardon me next time I will include the picture. Be careful not to pour the batter double time anywhere in tawa. It is okay to have holes but double pouring will not yield crisp dosas.
• Look at the holes forming instantly once you poured the batter in hot tawa. Add a teaspoon of oil for roasting around the corners and in middle of the dosa.
• Keep the flame in medium-high and wait for the bottom side to roast nicely. It may take4to 5 mins for each dosa. Check the corner by lifting, if it is golden brown and crispy, dosa is ready. No need to flip and cook other side.
• Serve Rava roast super hot with sambar and chutneys.