Ingredients
- 1 cup rice flour
- ¼ cup refined flour/maida
- ½ cup semolina/ suji
- 1 teaspoon cumin seeds
- 2 green chillies finely chopped
- 1-inch ginger finely chopped
- 1 teaspoon black peppercorns, crushed
- 1 tablespoon curry leaves finely chopped
- 1 tablespoon fresh coriander finely chopped
- 4 cups water
- salt to taste
Note– Please read the recipe notes at the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop: https://amzn.to/2Jkn4px
- High Powder Mixer Grinder: https://amzn.to/3Cny8hY
Steps In Making
- In a large bowl add rice flour, refined flour, semolina, cumin seeds, green chillies, ginger, crushed black peppercorns, curry leaves, fresh coriander, salt and around 2 cups of water. Mix well to avoid any lumps. Now add the rest of the water too. Please note rawa dosa batter will have a thin consistency.
- Now let the batter rest for 25-30 minutes.
- To prepare the rawa dosa, heat a non-stick tawa or a dosa tawa and add some oil or ghee to it.
- Now pour two ladles of the rawa dosa batter on the tawa making sure it has spread evenly.
- Let it cook on low to medium heat for 3-4 minutes. It will get a nice golden brown colour and a crispy texture.
- Serve immediately with the delicious onion tomato chutney.
Recipe Notes
- Make sure to add enough water, if the batter is thick the dosas will not become crispy.
- Do not cook on high heat, else it won’t cook properly.
Ingredients For Tomato & Onion Chutney
- 2 teaspoons refined oil
- 1 teaspoon cumin seeds/jeera
- 1 teaspoon urad dal
- 1 teaspoon coriander/dhaniya seeds
- 1 pinch asafetida/heeng
- ¼ cup raw peanuts
- 1 teaspoon ginger
- 3-4 cloves garlic
- 1 onion (medium size) roughly chopped
- 4 dried chillies
- 2 tomatoes (medium size) roughly chopped
- salt to taste
- ¼ teaspoon jaggery
For tempering/tadka
- 1 teaspoon oil
- 1 teaspoon mustard seeds/rai
- 1 teaspoon urad dal
- 1 pinch asafoetida/ hing
- 8-10 curry leaves
- 2 dried red chillies
Steps In Making Onion Tomato Chutney
- Heat oil in a pan and then add cumin seeds, urad dal, coriander seeds and asafetida. When the seeds start to pop add raw peanuts and cook for a couple of minutes.
- Now add ginger, garlic, onions and dried red chillies and sauté for a couple of minutes. The onions will turn translucent.
- Further, add the tomatoes and salt and cook for 3-4 minutes or until the tomatoes become soft.
- Lastly, add a small piece of jaggery and mix well. Switch off the flame and let it cool down.
- Now transfer the mixture to a mixer grinder and grind for a couple of minutes. Don’t turn it into a fine paste, it should have a coarse texture, add some water if needed.
- To prepare the tadka, heat oil in a pan and then add mustard seeds, urad dal and asafoetida. Once the mustard seeds splutter add curry leaves and dried red chillies. Cook for another few seconds.
- Immediately pour the tadka on the onion and tomato chutney.
- Serve with the delicious crispy rawa dosa.
Recipe Notes
- If you don’t like peanuts then you can replace them with cashews, sesame seeds, or roasted chana dal.