Ingredients:

  • 1 cup rice flour
  • 2.25 cups water
  • 0.5 tsp salt
  • 2 tbsp fine semolina (rava)
  • 1 tsp cumin seeds
  • 2 green chilies, finely minced
  • 0.5 inch ginger, finely grated
  • 6 curry leaves, torn
  • 1 tbsp fresh cilantro, finely chopped
  • 9 tsp vegetable oil or ghee

Instructions:

  1. Whisk the 1 cup rice flour, 2 tbsp semolina, and 0.5 tsp salt in a large bowl.
  2. Pour in the 2.25 cups water slowly while whisking constantly. Continue until the batter is thin and watery.
  3. Add the 1 tsp cumin seeds, minced chilies, grated ginger, torn curry leaves, and cilantro.
  4. Rest the batter for 10 minutes.
  5. Heat your skillet over medium high heat until a drop of water dances and evaporates instantly.
  6. Stir the batter thoroughly right before pouring.
  7. Pour the batter starting from the outer edges of the pan, moving in a circle toward the center. Stop as soon as the pan is covered in a lacy pattern.
  8. Drizzle 1 tsp of ghee or oil around the edges and into the small holes of the dosa.
  9. Cook for 2-3 minutes until the edges start to lift and turn golden brown.
  10. Flip carefully if you want both sides crisp, though usually, these are thin enough to cook through from one side. Remove when the bottom is deeply bronzed.