Instant Crispy Rawa Dosa

The easiest breakfast to make when I’m running short on time, is the instant Rawa Dosa.

At my home, this is a sure winner, as everyone loves this Crispy flavourful Rawa Dosa.

It’s very easy to make, and involves a little practice to get the texture and technique right.

The only things you need to make sure is to pour the batter in portions, and scatter it about the pan.

Pouring it down the middle of the pan will not get you the desired holes in the Dosa, which is characteristic to a Classic Rawa Dosa.

Also the pan/tawa need to be on high flame/heat , as it’s the heat that causes the batter to develop holes all over, hence making it Crispy.

Upma Rawa/Sooji – 1 cup Maida/Atta – 1/2 cup Rice Flour – 1/2 cup Jeera – 1 tsp Green Chillies (Chopped) – 1 or 2 Curry leaves (chopped) – 6-8 Onion (chopped finely) – 1 small Salt to taste Water – 4-5 cups
Take all the dry ingredients into a vessel and mix it well. Now add 4 cups water and mix it well to avoid lumps(even if any are left, not to worry, once the batter rests, it’s easy to mash the lumps). Now let the batter rest for 5-10 minutes  Check the consistency. The batter has to be very runny and NOT like a regular dosa batter. If it still feels thick, add more water,a quarter cup at a time, till the consistency looks like that of thick buttermilk. Now heat up a non stick tawa on high flame, and keeping the flame high, scatter the batter on the tawa in portions, starting at the outer edge moving in and filling and big gaps that occur. Always mix the batter well before you ladle the next Dosa. If holes aren’t occuring, it means that either the pan isn’t hot enough or the batter is still too thick. Now drizzle oil/ghee all over the Dosa, especially around the holes that form. Once you see the edges browning, you can take out the Dosa. Not necessary to flip the Dosa, it’s entirely up to you. I like it best served with Ginger pickle/chutney. But feel free to have it with any chutney or pickle of your liking.
Keeping the tawa on high flame helps with the holes formation of the Rawa dosa, which in turn helps it turn crispy.

You can substitute Maida with atta if you want a healthier alternative. I always use atta. It is important to let the batter rest for a few minutes at the beginning as the sooji needs to soften. Always mix the batter well before you ladle out another Dosa, as the sooji tends to settle at the bottom. If the holes are not forming, it could mean that either the batter is too thick or either the pan is not hot enough. Preferably use a flat tawa, and not a concave one, as the batter will tend to collect at the center making it soggy.