Maida-Rava Dosa.

 

Maida + Rulav ghalnu panna polo with godda ravo avalo / amla ghalnu and home made butter... also ginger chai/tea.

Dosa made of Maida + Rava with seasoning.... served with khatta meeta amla chutney, home made butter and ginger tea.

In a bowl add 3 heaped tablespoons of chiroti rava (thin rava), 2 heaped tablespoons of Maida, 1 tsp salt. Add 2-3 cups of water to this & make into a smooth batter. There should be no lumps. Check the consistency of the batter it should not be too thick nor too thin but thinner than dosa batter. Add 1 tblsp of finely chopped coriander leaves & salt to taste.

For tempering : Heat 1 tblsp oil in a small kadai add 1 tsp of jeera then ½ tsp rai (sasam), some curry leaves, ¼ tsp hing powder (Optional), 2-3 chopped green chillies. Leave this to cool & then pour over the dosa batter. Mix well. 

Heat a nirlep tawa, add drops of oil all round and then pour a ladle full of batter from above on the tawa. The tawa should be kept on med. Flame. The batter should be poured from a bit of height in round flipped circle & not spread by the ladle the way we do for other dosas. It is similar to panpole style. Lower the heat. & cook on slow fire till crisp on the bottom. DO NOT FLIP the dosa. Remove & serve with butter/chutney/godda ravo. 

Note: You can add 1 tblsp of rice powder to the batter for added crispiness. I do sometimes.