Rava Dosa (Crispy Semolina pancakes)

INGREDIENTS:

1 cup Rawa (aka Semolina, Sooji etc.)

1/2 cup Rice flour

1/2 cup Maida (all purpose flour)

Salt

OIL and/or Ghee (clarified butter)

Optional veggies

Chopped onion (1/2 cup)

Chopped green chilies (2 nos, deseed if needed)

Chopped ginger (1 tsp)

Chopped curry leaf (1 tsp)

Chopped coriander leaves (1 tablespoon)

METHOD:

• In a deep bowl, add Rawa, rice flour, maida and salt. Mix
• Add 3.5 cups of cold water. Mix well. Set aside for 15 minutes.
• Before making the dosa, add more water as required to make a very loose (pourable) batter.
• Heat dosa tawa (griddle) on med-high heat
• Drizzle a little oil, then sprinkle a little of the chopped vegetables.
• Pour the thinned dosa batter into a very thin even layer using a small cup or ladle. As you are not spreading the batter using a spoon, there will be small gaps in the pancake. Simple fill any holes with a little more batter as needed. The goal is to make a thin pancake with no thick spots . 
• As you make each dosa, if the batter becomes thick, keep adding a little water to get a loose batter.
• Drizzle a little oil (or ghee) and allow dosa to cook well and become crisp. 
• Note: You don't have to flip it over as the dosa is thin and will cook properly without flipping.