This lacy dosa is dubbed the “instant dosa” because it doesn’t require the maavu, or batter, to be fermented like its counterparts. But don’t be fooled; the fact that it comes together quickly doesn’t mean that it lacks in complexity. This dosa is made from Rava, or Semolina, which gives the dosa its crunch when you break off a piece. The flavor is enhanced from the deeply caramelized bits of red onion, bright fresh ginger, and large crushed bits of black peppercorns for bite. My recipe also calls for a bit of baking soda and sugar which allows this batter to beautifully brown on the tava, or large circular griddle. The only part of this recipe that comes with practice is achieving the beautifully lacy appearance of the dosa. This trick to this is moving your ladle of batter in a swift, confident motion slightly elevated from the pan so you get a Jackson Pollock kind of splatter of batter.
