½cup(95g)sooji (coarse) aka semolina (it's ok if you use fine sooji but it won't be as crisp)
¼cupall purpose flour
½teaspoonfresh ginger (finely grated)
½teaspooncumin seeds
½teaspoonblack peppercoarsely crushed
¼teaspoonbaking soda
¼teaspoonsugar
½teaspoonsea salt
3cupswater
Dosa Additions
1red onionmedium, finely chopped
1-2Thai or Fresno Chiliesfinely chopped (optional, for additional heat)
Other Ingredients
Oil or ghee as needed
Instructions
Prep Ingredients
Use a mortar and pestle to lightly crush ½ teaspoon black pepper.
Finely grate enough fresh ginger to yield ½ teaspoon fresh ginger (finely grated).
Finely dice 1 red onion and set aside.
Finely dice 1-2 Thai or Fresno Chilies.
Make Maavu (batter)
Mix ½ cup rice flour, ½ cup sooji (coarse) , ¼ cup all purpose flour, ½ teaspoon fresh ginger (finely grated), ½ teaspoon cumin seeds, ½ teaspoon black pepper. (lightly crushed), ¼ teaspoon baking soda, ¼ teaspoon sugar, ½ teaspoon sea salt, and 3 cups water Let the batter sit for 15-20 minutes so the semolina can hydrate.
Mix the batter throughly and in between making dosas. The batter should be runny. You can add up to an additional cup of water to achieve a thin runny batter.
Make Dosas
Heat a large tava or nonstick skillet to medium heat.
Sprinkle a handful of chopped chilis and red onions evenly over your pan (amount is up to your preference).
Ladle ~½ cup of batter from an elevated height from your pan. Move ladle in swift and confident motion across the pan to achieve a lacy and hole-y dosa.
Evenly drizzle a generous ½ tablespoon of oil or ghee over the dosa.
Reduce heat to medium-low and let dosa crisp and brown for 3-4 minutes. No need to flip the dosa -- just fold and serve. Enjoy with chutney or sambar.
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