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Rava Dosai

1/2 cup rice flour
1/2 cup farina/cream of wheat
1/2 cup wheat flour
1/4 tsp hing (asafoetida)
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp lime juice
1-2 serrano chiles, chopped into thin rings
1 tsp ginger root, finely chopped
salt to taste (1 tsp)
water to make a thin batter (1.5-2 cups)
1 tsp oil (opt)

oil for the griddle

Mix all the ingredients to a thin batter. Ladle onto a hot,
well-oiled, smooth griddle, and flip briefly when the edges are
crispy. It's OK (even desirable) to have small holes and unfilled
regions; the increased length from internal edges makes it crispier.

Since the batter (and hence the dosa) is thin, it cooks fairly
quickly. I use medium-high heat on my electric stove. You can
use buttermilk (and less water) in place of the lime juice.

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