Rawa Dosa These delicious thin and crisp rawa dosas are further enhanced with sprinklings of black olive slices and sweetcorn kernels This recipe is from FoodFood TV channel By Sanjeev Kapoor 30 Aug 2022 in Recipes Course New Update Main Ingredients Semolina (rawa / suji), Rice flour Cuisine South Indian Course Snacks and Starters Prep Time 16-20 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Rawa Dosa 1 cup Semolina (rawa / suji) 1/2 cup Rice flour 1/4 cup Refined flour (maida) 1 tablespoon Fresh coriander leaves , chopped 1 teaspoon Ginger , finely chopped 1 tablespoon Cashewnuts , chopped to taste Black peppercorns , crushed to taste Salt for brushi for drizzling Ghee to garnish Black olive slices to garnish Sweetcorn kernels , boiled to serve Coconut chutney Method Take semolina in a large bowl, add rice flour and refined flour and mix well. Add coriander leaves, ginger, cashewnuts, crushed black peppercorns, salt and 3 cups water and whisk till a smooth and thin batter is formed. Set aside for 15 minutes. Heat a non-stick tawa on high heat and brush some ghee over it. Drizzle the batter on the hot tawa to make a thin dosa. Drizzle some ghee all around and cook, on medium heat, for 2-3 minutes or till the underside turns crisp. Fold the dosa in half and place on a serving plate. Make more dosas similarly. Garnish with black olive slices and boiled sweetcorn kernels. Serve warm with coconut chutney. #Black peppercorns #Cashewnuts #Fresh coriander leaves #Ghee #Ginger #Refined flour (maida) #Rice flour #Salt #Black olive slices Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article