In a large bowl, combine the jowar flour, upma rava, and rice flour. Add salt, crushed black pepper, chopped green chillies, curry leaves, and cumin seeds.
2
Gradually mix in 2-3 cups of water to form a very thin, watery batter — this consistency is key for the crispy texture.
3
Let the batter rest while you prepare the chutney.
4
Blend fresh coconut, coriander, mint, ginger, green chillies, a little sugar, black pepper, roasted peanuts, salt, lemon juice, ice cubes, and water into a smooth, well-textured chutney.
5
Once the batter has rested, stir in the chopped coriander.
6
Heat a flat griddle (tawa) until it is very hot.
7
Scatter chopped onions over the hot tawa, then pour the batter over it in a swirling motion to create an uneven lacy net pattern — essential for the crispy texture.
8
Drizzle some ghee over the dosa and cook on medium heat until one side turns golden brown and crispy.
9
Once crisp, carefully remove the dosa from the pan.
PrimedTableBETA
