Rava Dosa

* Exported from MasterCook *

Rava Dosa

Recipe By : Curried Favors by Maya Kaimal MacMillan
Serving Size : 6 Preparation Time :0:00
Categories : Indian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup rice flour
2 tablespoons all-purpose flour
1/2 cup farina® (cream of wheat)
2 tablespoons minced onions
1 teaspoon minced ginger
1 teaspoon minced green chili
(serrano, Thai, or jalapeno)
10 curry leaves, coarsely chopped -- optional
1/2 cup plain low-fat yogurt
1 1/4 teaspoons salt
2 cups to 2 1/2 water
vegetable oil -- for frying
ghee

In a medium bowl combine flours, farina, onion, ginger, green chili,
curry leaves, yogurt, salt, and enough water to make a very thin batter.
Cover and set aside for 1 hour at room temperature to rest.

In a 8 - to 10 - inch nonstick griddle or frying pan heat a small amount
of oil over medium heat until a light sprinkling of water sputters and
crackles on surface of pan.

Before frying each dosa, stir batter well. It should be thinner than
crepe batter, so it will spread easily on the griddle --- add more water
if neccessary (see note). Ladle about 1/3 cup batter onto the hot
griddle in a circular motion, starting from the outside and moving in,
to make a thin pancake.

The pancake will be very thin, and as it cooks small holes will appear
throughout. Sprinkle ghee generously on top. When bottom thurns golden
brown, turn pancake over and fry other side for 30 seconds.

Serve folded in half, golden side out.

Note: Consistency of batter is critical to the success of dosa, so
experiment with varying the amounts of water if neccessary; if dosas
come out thick and gummy, batter needs to be thinned.

To make Masala Dosa: Before removing dosas from pan (with golden side
down) place about 3 tablespoons of Potato Masala on one half, fold over
like an omelette, and slide onto a warm platter. Keep in a warm oven
while frying remaining dosas. Do not stack or cover with a lid, or they
will become soggy.

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