Karina Sharma
Rava, rice flour, all-purpose flour (optional), curd, salt, ghee, cashews, almonds, raisins, cardamom.
Mix Rava, rice flour, all-purpose flour (optional), salt, and curd in a bowl.Add water slowly to form a smooth batter.
Heat ghee in a pan. Add cashews, almonds, and raisins, roast till golden.
Heat a non-stick griddle or tawa. Pour a ladle of batter, spread it thin in a circular motion.
Let the dosai crisp up for 2–3 minutes on medium heat. Flip and cook on the other side until golden and crispy.
Serve hot with coconut chutney or sambar for the perfect meal.