Didir Onion Rava Dosa

Mix rava, maida, rice flour together into a thick batter adding little water at a time so no lumps are formed. Mixing by hand is a good idea if you don't have a whisk or electric mixer. Add salt, crushed cumin asafoetida and leave in a warm spot for six to seven hours at least. When ready to eat, spray a non-stick pan lightly with oil and warm. Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon. Drop chopped green chillies and ginger into batter. Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat, drizzle the batter such that there is a latice work effect. A lot of holes is just the thing. Dribble a bit bit of oil around it and when the edges start turning brown coax it off the pan with a flat, wide spatula and flip it over. Remove in a few minutes and make more. For the plain rava dosa leave out the onions. Didir Dosa 3 measures of rice flour 1 measure of urad flour Mix well so no lumps are formed. Salt to taste. Leave covered in a large pot overnight. Make thin crepes, preferably in non-stick pan. Pesarattu 1 cup mung dal 1/3 cup rice 4 green chillies 1 tspn cumin 1 inch piece ginger salt to taste oil for making dosas 1 cup chopped onions chopped coriander Soak mung dal and rice five to six hours. Grind to rava consistency with chillies, ginger and cumin. Add chopped onions, coriander and mix well without beating. Lay out thin crepes in non-stick pan and do same as for regular dosas.