Step 1: Prepare the Dosa Batter Base

In a large bowl, combine 1.5 cups of fine rice flour, half a cup of coarse rava (semolina), and 3/4 tsp of salt. Gradually add 4 cups of water while whisking continuously to form a smooth, lump-free, and watery batter.

Step 2: Add Vegetables and Spices to Batter

To the batter, add 1 finely chopped onion, 1 grated carrot, 2 finely chopped green chillies, 2 tbsp of finely chopped coriander, a few chopped curry leaves, and 1 tsp of cumin. Mix everything well.

Step 3: Rest the Batter

Cover the watery batter and let it rest for 20 minutes. This allows the rava to absorb water and swell.

Step 4: Prepare the Peanut Chutney

While the batter rests, prepare the chutney. Heat 2 tsp of oil in a pan. Add 1/4 cup of peanuts and roast on a low flame until they become crunchy. Add 2 cloves of garlic, 3 dried red chillies, and 1/4 cup of roasted gram dal. Continue to roast on low flame until everything is golden and crunchy.

Step 5: Blend the Chutney

Allow the roasted ingredients to cool completely. Transfer them to a blender jar. Add a small piece of tamarind, half a tsp of salt, and half a cup of water. Blend to a smooth paste.

Step 6: Temper the Chutney

Transfer the chutney to a bowl. Prepare a tempering by heating oil and spluttering mustard seeds, urad dal, a dried red chilli, and curry leaves. Pour the tempering over the chutney and mix well. The peanut chutney is ready.

Step 7: Cook the Dosa

After 20 minutes, give the dosa batter a good stir as the flour settles at the bottom. Heat a non-stick or cast iron pan until it is very hot. Pour a ladleful of the batter from a height, starting from the edges and moving towards the center to create a lacy pattern. Do not spread it.

Step 8: Roast and Fold the Dosa

Drizzle 1 tsp of oil over the dosa. Roast on medium flame until the dosa turns golden brown and crisp. The holes will allow it to cook through without flipping. Once crisp, fold the dosa in half.

Step 9: Serve

Serve the crispy instant rice flour dosa immediately with the prepared spicy peanut chutney.

• Ensure the batter is watery and lump-free for a crispy, net-like dosa.

• The pan must be very hot before pouring the batter.

• Do not spread the batter like a regular dosa; pour it from a height to create the lacy texture.

• Roast the peanuts and dal on a low flame for the chutney to avoid burning and develop a nutty flavor.

• You can add finely chopped ginger to the dosa batter for extra flavor.