Biyyam Rava Dosa with Tomato Pachadi

Instructions

1. 1

   Prepare the Batter

   • In a large mixing bowl, whisk together the rice flour, fine rava, and all-purpose flour.
   • Add the curd and 1 cup of water. Whisk well to form a smooth, lump-free paste.
   • Gradually pour in the remaining 3 cups of water while continuously whisking. The final batter should be very thin and flowing, similar to the consistency of watery buttermilk.
2. 2

   Add Aromatics and Rest

   • To the thin batter, add the finely chopped onion, green chilies, grated ginger, cumin seeds, crushed peppercorns, chopped curry leaves, coriander leaves, and salt.
   • Stir everything together until well combined.
   • Cover the bowl and let the batter rest for at least 20-30 minutes. This crucial step allows the rava to absorb water and soften, which is key for a crispy dosa.
3. 3

   Cook the Dosa

   • Heat a cast-iron or non-stick tawa over medium-high heat. The tawa must be very hot; a sprinkle of water should sizzle and evaporate instantly.
   • Before making each dosa, stir the batter vigorously from the bottom, as the flours will have settled.
   • Take a ladleful of the watery batter and pour it from a height of about 6-8 inches, starting from the outer edge of the tawa and moving towards the center in a circular motion to create a lacy pattern. Fill in any very large gaps with a little more batter.
   • Drizzle 1-2 teaspoons of oil around the edges and over the surface of the dosa.
   • Cook for 2-3 minutes on medium-high heat. Do not flip. The dosa is ready when the top surface looks cooked and dry, and the bottom is golden brown and crisp. The edges will start to lift off the pan on their own.
   • Once crisp, gently fold the dosa in half with a thin spatula.
4. 4

   Serve Immediately

   • Transfer the hot, crispy dosa to a serving plate.
   • Repeat the process for the remaining batter, remembering to stir well and ensure the tawa is hot each time.
   • Serve immediately with coconut chutney, ginger chutney, or sambar for the best experience.