Ingredients:
- Local/Bombay Rava - 1 cup (around 100gms)
- Fresh Curd - 2cups
- Water - 2-3 cups
- Salt - 3/4 sp
- Baking soda- 1/4 sp
- Green Chili - 2
- Fresh Coriander leaves/Cilantro - 3-4sp (Finely Chopped)
- Jeera - 1-1and 1/2 sp
- Oil - 1 Bowl
Method:
- In a big mixing bowl add Rava, Curd and mix well without forming any lumps.
- Add Jeera, Salt, Baking Soda, Sliced Green Chili, finely chopped Cilantro and mix well. Add water to make it to very thin in consistency and allow to set for 30 mins
- Now spread a small cup full of dough on pre-heated griddle, spread 2sp of Oil, and cook on Low flame. Compared to regular rice dosa it take time to become brown and crispy.Add Ghee and serve hot along with Potato Sagu.
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