Instant Rava Dosa Semolina Pancakes Recipes

Steps:

• Warm a pan with standing oil over as high a heat you can without burning oil.
• In bowl mix well (a fork works) Semolina, eggs, water, honey, baking soda and cinnamon in bowl. It will be pretty liquid. Don't fear, Semolina thickens as it cooks.
• Pour small amount for small cakes or large amounts for large cakes.
• Once you can get your spatula under the cake without crumbling then it is safe to flip.

Steps:

• Mix wheat/maize, rice, rava (suji), curd, baking soda and salt.
• Add water to it and make dough of pouring consistency.
• Heat oil in kadai and add the mustard seeds.
• After the mustard seeds splutter, add the cumin seeds, asafoetida, green chilles, ginger, pepper corns (optional) and curry leaves.
• Heat till the cumin seeds get golden.
• Add the seasoning to the batter.
• Leave it for 3-5 mins or even upto an hour.
• Important: Making a rava dosa is different from making a normal dosa.
• The consistency of the dough has to be more watery.
• You need to pour the batter all over the fry pan starting from the outer circle and fill it towards the center.
• Swirl the pab around so that there are no gaps in the dosa and the batter spreads fine all round.
• As it cooks tiny holes (like dots) will appear on the dosa.
• (3 to 5 mins) Cover the fry pan after spreading the batter.
• Turn to cook the other side if needed (I do so as we like the dosas crisp) (for a minute or so uncovered) Accompaniments: sambar, chutney, or a potato vegetable.