Thursday, June 22, 2006
Dosas are to South India what crepes are to France. The dosa is a large crepe made with fermented batter of rice and urad dal. Rava dosas, however, are made from an airy thin batter of rice flour and semolina, and can be made whenever one gets the craving to eat dosas. This batter is poured out on an iron flat griddle letting the batter flow in the pan. The pan needs to be hot so the batter does not stick and comes off easy.
Makes about 7 dosas
Rava (Semolina) ½ cup
Rice flour ½ cup
Salt ¾ tsp
Soda bicarbonate ¼ tsp
Green chilies 2 finely minced
Ginger ½ inch grated
Curry leaves 2 finely minced
Cumin seeds ¼ tsp
Yogurt 2 tbsp
Water 2 cups
Oil for making the dosas
1. Mix the rava, rice flour, salt, and soda bicarbonate.
2. Add the green chilies, ginger, curry leaves, and cumin seeds.
3. Add the yogurt, and water mix well with a whisk till no lumps are formed.
4. Set aside for a few minutes, and get your tava or flat non-stick pan ready.
5. Heat the tava, add ½ tsp oil, and use a cut onion to spread the oil on the tava.
6. Pour a ladleful about ½ cup batter on the hot tava in a circular motion without touching the tava, see that you pour it in a thin layer, because it is hard to spread the batter with a ladle. The batter will have a lattice work effect, and a lot of holes.
7. Pour ½ tsp of oil and cook on medium heat. Cook only on one side till crisp and golden. Use a flat spatula to coax the dosa off the tava fold over and serve with chutney.
Usually using the cut side of the onion to clean the tava does the trick and I have hardly ever had a dosa stick. I also use a cast iron flat griddle pan to make my dosas.