Rava dosa is a thin, crispy dosa that has holes in it like lace. Dosa can be thought of like a savory, thin crepe. Rava dosa is a family favorite from Bharath’s side, but very few of us can make it well. The goal is to lightly drip the batter, ensuring there are thin streaks. If the batter is too thick, the dosa won’t become crispy.

Rava Dosa

Ingredients

• 2 cups of rava dosa mix
• 3 cups of water
• 1 inch ginger, roughly chopped
• 6 thai chilies (green preferable)
• Cooking oil

Directions

1. Blend green chilies and ginger in the blender.
2. Combine rava dosa mix and water in a bowl. Mix with a whisk, and then mix in the thai chili and ginger mix. 
3. Cook the dosa on medium heat so the dosa doesn’t burn.
4. Brush the pan with oil.
5. Lightly dribble batter around the pan. The dosa must be thin, but connected. 
6. Brush more oil on the top of the dosa as it cooks.
7. Once you begin to see the holes brown around the edges, fold half the dosa onto the other dosa and serve immediately.
8. You may need to add more water if the dosa is coming out too thick as you begin making it. If you feel like it’s not coming out crispy enough, add more brown rice flour into the mix (maybe 2-3 tbsp).
9. Serve immediately with basen chutney (senaga pindi pachadi).