Spices and Recipes

Ingredients:

• 1 cup rava, roasted till light golden (3-4 minutes on low flame)
• 1/2 cup maida or all purpose flour
• 1/2 cup rice flour
• 2 medium onions, very finely chopped
• 2 sprigs curry leaves
• 3 green chillies, finely chopped
• 2 tbsp finely chopped coriander
• 2 tsp salt
• 1 tsp baking soda
• 1 cup thick, sour buttermilk, leave it out overnight to sour it if necessary
• Upto 2 cups water (to adjust the consistency)
• Oil to cook

For tempering: 1 tsp oil, 1 tsp mustard seeds, 1 tsp cumin seeds, 2 sprigs curry leaves

Method:

1. Once the roasted rava cools, take all 3 flours in a large bowl. Add all other dry ingredients. Stir well.
2. Add in the sour buttermilk and add the water carefully to make a thin batter. This will be much thinner than the regular dosai batter.
3. Oil a non-stick tava / pan. Once hot enough, pour two ladlefuls of batter and hold the pan by its handle and rotate the pan so that batter evenly coats the surface of the pan. The coating must be thin and the buttermilk-baking soda combination will give a net-like appearance on the surface.
4. Drizzle a bit of cooking oil along the edges of the dosai. On a medium flame, the first side should take 1 1/2 - 2 minutes. Carefully flip the dosai over to the other side, keep for a minute of so until it has turned golden brown and crisp and it is ready to eat. Serve hot with tomato chutney.

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