Rava Dosai

Ingredients

2 cups (Sooji, Rava)
1/2 cup rice flour
1/2 cup butter milk
1/4 tsp Asafoetida (hing)
Salt to taste
1 inch ginger
4 green chillies
About 10 curry leaves
1/4 cup coconut (scraped)
12 Cashew nuts
2 tbsp peppercorns
1 tsp cumin seeds
2 tbsp clarified butter (Ghee)
Oil to fry

Procedure
1. Blend rava, rice flour and buttermilk to make a thin batter. Add asafoetida and salt as required. Stand the batter for 8-10 hours.
2. Wash and grate ginger, green chillies and curry leaves. Chop coconut and cashew nut into very small bits.
3. Crush peppercorns and cumin seeds. Heat ghee in a pan and roast peppercorn and cumin seeds in it and add to the batter.
4. Mix the chopped greens, coconut and cashew into the batter. Stir well.
5. Grease a non-stick tawa, (pan) smear little oil. Pour a ladle full of the batter and spread by swirling the tava.
(Batter is too thin you cannot do this with a ladle)
6. Pour a tablespoon oil around the dosa.
7. Cook till it is crisp and golden brown in color.

Serve hot with Coconut chutney.