Blend rawa, rice flour and two and one fourth cups of water to make a thin batter. Add asafoetida and salt.
Peel, wash and finely chop ginger. Remove stems, wash and finely chop green chillies. Grate dry coconut and crush cashewnuts. Add all these to the batter.
Crush peppercorns and cumin seeds. Heat ghee in a pan and fry Peppercorns and cumin seeds lightly. Add to batter and stir well.
Lightly grease a non-stick tawa. Pour a ladle full of batter and spread by swirling the tawa.
Pour a tablespoon of oil around and on dosa and cook till it is crisp and golden in colour. Remove and serve hot.
Chef\'s Tip
The consistency of the batter should be pouring and not too thick. If you have spread the dosa thin enough then you need not cook the other side. |
