Friday, June 28, 2013

Rava Dosa

 This is a yummy South Indian breakfast dish that is easy and quick


½ cup Semolina, or Cream of Wheat
½ rice flour (available in the Mexican food section of your supermarket)
¼ cup all purpose flour
¾ tsp salt
¾ tsp black pepper
1 tsp cumin seed
2 green chillies, chopped fine
1 sprig curry leaf (if you have it)
1 tsp finely minced ginger
2 tbsp cilantro, freshly chopped
1 onion, chopped


·        Combine all the ingredients except the onions and curry leaves in a mixing bowl.  Mix up with a whisk to fully integrate all the ingredients. 

·        Add 1 cup water, stirring well.  Continue to add enough water so that you have a very watery consistency.  This is not a thick batter at all but a watery one.  If the batter is too thick, the dosa will not turn out crispy.

·        Heat 2 tsps of ghee in an iron frying pan or flat skillet.  You can also use a nonstick pan if you wish.

·        Add in 1 tbsp of the chopped onions and 2-3 curry leaves for each pancake, and allow to sauté until golden.

·        Using your hands, scoop up the batter and drizzle all around the pan, creating a very holey and lacy effect.  Drizzle 1 or 2 tsps of ghee on the topside and then wait for the bottom to thoroughly brown and crisp up.  This may take up to 5 minutes, but you must watch it.

·        When ready, simply fold the dosa into thirds with the spatula.  There is no need to turn the dosa over to cook the other side, but you can if you wish.

Serve dosa with coconut chutney, onion chutney or Indian sambhar for a traditional and yummy South Indian breakfast.

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