Vegetable rava dosa | Crispy instant Rava roast with veg topping

Cuisine Style: Tamil nadu, Andra, Karnataka, South India| Preparation Time: 5 minutes | Cooking Time: 5 minutes | To Serve: 3 | Type : Breakfast, dinner | Take with :Chutney, sambar

Ingredients

• Rava [Semolina] – 2 cups
• Maida – 2 tbsp
• Rice flour – 1 tbsp
• Curd – 1 tsp
• Carrot – ½ cup [finely chopped or grated]
• Onion – 1 [finely chopped]
• Spring onion [green onion] – ¼ cup [finely chopped]
• Capsicum – 2 tbsp [finely chopped]
• Salt to taste
• Water as needed
• Oil – 2 tbsp

For seasoning

• Ginger – 1 tbsp [finely chopped]
• Green chilli – 1 [finely chopped]
• Curry leaves – 1 spring [finely chopped]
• Cashew nuts – 5 [ghee roasted and chopped]
• Cumin seeds – 1 tbsp
• Peppercorns - 6

Preparation

• In a bowl take rice flour, maida, rava, curd and salt. Mix well.
• Now add water and make the batter watery consistency (like thick butter milk consistency).
• Once iron flat tawa heats pour the batter on the pan without touching it.
• Do not use ladle to make dosa. Use it only to pour. Use small water cup to pour batter instead of ladle for better results. Then sprinkle carrot, capsicum, spring onion & capsicum. Cover lid & cook.
• Once roasted pour oil and optionally flip and cook on the other side.
• Serve hot with thick coconut chutney (Getti chutney in tamil).