RICE RAVA DOSA

Ingredients

1 cup semolina (rava)
1 cup rice flour 
a few broken cashewnuts 
a few dry coconut pieces
1/4 tsp baking soda
salt to taste
ghee for cooking

For The Tempering1/2 tsp cumin seeds (jeera)
2 green chillies , chopped
a pinch asafoetida (hing)
a few curry leaves (kadi patta) , chopped
3 tsp oil

 Servecoconut chutney

Method

1. Mix together the semolina, rice flour, soda bi-carb and salt and add enough water (approximately 4 cups) to make a very thin batter.
2. To prepare the tempering, heat the oil in a small vessel, add the cumin seeds and fry until they crackle. Add the green chillies, asafoetida and curry leaves and fry for a few seconds. Add this to the batter.
3. Add the cashewnut and coconut and mix well.
4. Heat a large non-stick pan on a high flame and grease it lightly with ghee. Pour 1/2 cup of the batter in a circular manner.

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1. Pour a little ghee in the holes of the dosa, fold into a triangular shape and cook until crisp.
2. Repeat with the remaining batter.
3. Serve hot with coconut chutney.