Rawa Dosa

Who doesn't love these crispy crepes?  Well I do. Combination of maida, rice flour and sooji makes this lovely rawa dosa.  I add corn starch to make this dosa a little more crispier.  Chopped green chillies and chopped onions too can be added to the batter but when used, the dosas come real thick if cooked in a normal frying pan. In India rawa dosas are usually cooked in an iron frying pan which is slightly shallow towards the center.  The batter flows to the center very easily making them thin and crispy.  Here in US, I don't have such pan.  So I completely omitted the use of chillies and onions.

What I used:

All purpose flour / Maida : 1 cup
Rice flour : 1 cup
Sooji : 1 cup
Corn Starch : 2 tbsp
Salt : as requiredWater : 4 cups (approximately)
Oil : as required

How I did:

• As the recipe calls for sooji and it thickens after a while when water is added, the batter has to be made atleast half hour ahead.
• Take maida, rice flour, sooji and corn starch in a mixing bowl and mix water little by little without forming any lumps until you get the consistency of normal dosa batter. You could use a hand blender to mix the batter without any lumps. 
• Add salt and combine well.  Just before starting to cook, adjust the consistency of the batter by adding little water, if required. 
• Heat a non stick pan on medium high flame, grease some cooking oil to it.
• Reduce the flame to medium. Using a ladle or a cup, pour the batter starting from the outer edge of the pan, covering the entire circumference in the form of a circle.  Fill the gaps in between, quickly and evenly.  Every time you pour the dosas, mix the batter thoroughly.
• Pour a tsp of oil or two on and around the dosa.
• Let cook for a minute and when it turns to golden color flip over.
• Cook for few more seconds and serve with any chutney.