| • | Mix semolina, rice flour, green chilies, onion, curry leaves, a pinch of hing, sodium bi- carbonate, and table salt in a vessel.
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| • | Add buttermilk to the above and make a batter of normal consistency.
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| • | Now add fine chopped up coconut and cashew nut to the batter.
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| • | Leave the batter for at minimum 1 hour.
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| • | Grease a non-stick griddle with oil. Pour a large tablespoon of batter all over it. Spread the batter by swirling the griddle.
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| • | Pour 1 tbsp of oil on and about the dosa.
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| • | Cook until it acquires crispy and golden in color.
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| • | Roll it in a cylindric form and take aside it from the flame.
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| • | Rava Dosa is ready to eat. Serve it with coconut chutney.
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