Step-by-Step Instructions

1. 1.Roast Semiya and Rava

   Take a thick-bottomed kadai and add 1 cup of semiya (vermicelli) and 3/4 cup of rava (semolina). Turn on the stove to low flame and roast both ingredients well for about 5 minutes until they turn slightly aromatic and light golden.

2. 2.Coarsely Grind the Roasted Mixture

   Transfer the roasted semiya and rava to a separate bowl and let it cool completely. Once cooled, transfer it to a mixer grinder jar and blend it coarsely into a powder.

3. 3.Soak the Mixture

   Transfer the coarsely ground mixture to another bowl. Add 1 cup of water and mix well with a ladle. Cover the bowl and let the mixture soak for 10 minutes, allowing the rava and semiya to absorb the water.

4. 4.Prepare the Dosa Batter

   After 10 minutes, transfer the soaked mixture back into the mixer grinder jar. Blend it into a fine paste. Transfer the fine paste to a mixing bowl. Add salt to taste and 1/2 teaspoon of baking soda. Add about 2 tablespoons of water and mix thoroughly to achieve a smooth dosa batter consistency.

5. 5.Cook the Dosa

   Heat a dosa pan on medium flame. Once hot, apply a little oil and wipe it with a tissue paper. Pour a ladleful of the dosa batter onto the pan and spread it thinly in a circular motion to make a crispy dosa. Drizzle a spoonful of oil or ghee around the edges of the dosa.

6. 6.Serve the Dosa

   Cook the dosa on one side until it turns golden brown and crispy. Carefully flip the dosa to cook the other side for a few seconds. Once cooked, fold the dosa and transfer it to a plate. Repeat the process for the remaining batter. Serve the hot, crispy semiya dosa with your favorite chutney.