In a wide bowl add 1 cup of fine rava (chiroti rava), 1 tblsp of besan (bengal gram flour), ½ cup of rice flour, 1 tblsp of maida, 2 tblsp of nachani flour and mix well with 4-5 cups of water. The batter should be very smooth and there should be no lumps. You can add 1 large tblsp of curds if you like a bit of sourness. I have not added. Add salt to taste, 3-4 green chillies chopped into rings, 1 tblsp of jeera, 4-5 curry leaves chopped and mix well. You can also add finely sliced onions, I have not added them today othewise usually I do add them. Mix all well and check the consistency of the batter. It should be that of milk. If thicker do add in more water. Keep this aside for 5-10 minutes only.
If still not sure of the consistency of the batter check it by dipping the ladle / spatula into the batter. When you remove the ladle out, the batter should not form a coating on the back of the ladle / spatula. If it does, then add more water to the batter. The batter is not to be fermented, so it is ready to be used immediately. However if you need to remove the dosa after a few hours refrigerate the batter and bring it to room temperature before you proceed in making of the dosa.
Heat a non stick large sized tava. Apply oil all over the tava. Rub it lightly with a tissue paper evenly all round the tava, so that the tava gets evenly coated with oil. Do not rub of the oil from tava just spread it with the tissue evenly. If you want you can spray or sprinkle some drops of oil in the centre of the tava. Now turn on the gas flame to high and let the tava be very very hot.
Using a deep rounded ladle that holds about ½ to ¾ th cup of batter, pour the batter on the hot tava after lowering the heat to minimum in a quick and swirl pattern by pouring in such way that the tava gets covered with a thin layer of batter all round. The batter should be poured from at least 4-6 inches above the tava and the ladle should not be allowed to touch the tava nor should you attempt to spread the batter as we do for normal dosas. Move from outward to inwards while pouring the batter. Because of the thin consistency of the batter, it will spread over the pan quickly and a lacy texture will be formed This does need a little bit of practice and is a bit difficult to explain. It will help the novice if they watch any video demo on you tube for the purpose. There will be gaps or holes in the dosa, which if large can be filled with little bit of batter. There is not need to drizzle oil round the edges of dosa on the pan. Let the dosa cook on medium heat. It takes only about 3-4 minutes maximum for the dosa to get cooked. Raise the heat and let it cook for a minute on high flame, this is to ensure you get a brown an crispy bottom on the back side of the dosa. You will notice the dosa leaving the sides and curving inward once done. This Dosa is not flipped over and fried. So gently remove the dosa, by lifting it in one go and put it on a plate as it is with the same side down as it was on the tava. Remove rest of the dosa with the batter in similar way. Season the tava before you remove each dosa to ensure that the dosa comes off evenly without getting torn and also for even browning.
Ensure that the dosa has cooled a bit before you fold it into half, to pile them one on another or else they will stick to each other and may tear off when separate them while serving. You can serve this dosa with any spicy / masala / baji type dish of your choice. I have served this here with karate Nonche / Karela pickle.
** For the Recipe of Karate’ Nonche, Please follow the link given below …..
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Thanks.