CRISPY RAWA DOSA RECIPE

Made with Madam AgroSooji (Rawa)

Ingredients

1 cup Madam AgroSooji (Rawa/Semolina) ¼ cup rice flour ¼ cupmaida (refined flour) 1–2 green chilies, finely chopped ½ inch ginger, grated 1 small onion, finely chopped 1 tsp cumin seeds A few curry leaves, finely chopped (optional) 2½ – 3 cups water (as needed for a thin batter) Salt to taste Oil or ghee for cooking

Instructions:

1

Mix the dry ingredients

In a large bowl, combine sooji, rice flour, and maida. Add salt, cumin seeds, chopped chilies, ginger, onions, and curry leaves.

2

Prepare the batter

Add water gradually and mix to form a thin, runny batter. Let it rest for 15–20 minutes. Stir well before using.

3

Heat the tawa (griddle)

Use a well-seasoned cast iron tawa or non-stick pan. Heat it well and brush with oil.

4

Pour the batter

Don't spread like regular dosa. Instead, pour from the edges toward the center to create a net-like texture. Fill gaps if needed. Drizzle a little oil around the edges.

5

Cook till golden & crisp

Let it cook on medium heat till the base turns crisp and golden brown. No need to flip.

5

Serve hot

Serve immediately with coconut chutney, tomato chutney, or sambar.

Tips:

The batter should be thin like buttermilk for lacy dosas. Stir well before each pour as sooji settles at the bottom. For extra crispiness, let the dosa cook slowly without flipping.

CRISPY
RAWA DOSA RECIPE