In a vessel add rava, whisked yoghurt and a cup of water. Let rava soak for about 10 to 15 minutes in yoghurt and water. Rava will absorb the liquids completely and it will become soft.

Chop the coriander leaves, curry leaves and green chillies finely.

Add the chopped coriander leaves, curry leaves, green chillies, dissolved hing, grated coconut, salt and grated carrot to the rava rotti batter. Mix it well.

Bring the dough to the consistency of dosa batter by adding water in steps. No need to ferment this batter, so the rava rotti batter is ready now.

Place the dosa griddle on medium flame and sprinkle some coconut oil on it and rub it with coconut coir. Once it is heated pour a ladle of rava rotti batter on the skillet and spread the batter in circular manner as thin as possible with back of ladle. Close it with a lid for while.

Once done, you don't really need to cook the other side just remove the dosa from skillet. Serve it hot with chutney, sambar or pickle. Colorful rava roti is here...enjoy....

Tangy yoghurt is recommended for this dish. If you don't have the one, you can use normal yoghurt.

Along with carrot you can add finely chopped greens like Spinach, Dill.

Do not forget to add asafoetida that gives nice flavor, aroma to sajjige rotti.

Instead of chopped green chillies, you can add green chillies paste.