Curry Leaf Rava Dosa

Directions

1. Heat 1 tablespoon of oil in a frying pan over a high heat. When the oil shimmers, add the curry leaves; they should sizzle and crisp up within about 30 seconds. Turn of the heat and fish out your crispy curry leaves, placing them in a bowl for later.
2. To make the dosa bater, put the semolina, rice flour and plain flour in a large mixing bowl with the cumin and salt, and stir together. Shape this mixture into a kind of flour mountain. Make a well in the centre with a spoon and dollop the yoghurt into it. Add about a quarter of the water into it too, and mix it all well using a spoon, making sure there are no lumps. Keep adding the water, little by little, mixing until all the water has been incorporated. You want a thin batter with a watery consistency—like thin buttermilk. Cover the bowl with a clean tea towel and leave it to rest at room temperature for about 20 minutes. When you return to the bater, mix it well. Crush the crispy curry leaves with your fingers, sprinkle them into the batter, then stir through.
3. To make your dosas, pour a little oil into a small bowl. Fold up a sheet of kitchen roll ready to dip into the oil to grease the pan between cooking each dosa.
4. Set a large frying pan or flat griddle pan over a high heat. Grease the pan with kitchen roll, being careful not to burn your fingers. Using a small cup, drip the bater onto the pan from a height of about 8-10cm, in a zig-zag motion to form a rough square or circle. Lower the flame to medium and cook until one side of the dosa turns golden and crisp (you don't flip rava dosas as they're so thin and crispy).
5. Using palette knife or spatula, fold the dosa over, and dish up. Serve while they're hot. Cook the rest of the dosas in the same way, making sure to mix the batter first, as the semolina soon sinks to the bottom.