Here's an easy but very tasty crispy Dosa recipe I made the other Day. This Avalakki as we call in Kannada or Poha elsewhere Dosa recipe was from a cook book by Vasantha Moorthy.I did add some extra ingredients to make it taste better since it is little bland on it's own as it was in the recipe.
1 1/2 Cups Rice,
3/4 Cup Aval or Poha,
2 tbsp Plain Yoghurt,
Salt, little sugar,
1/2 tsp baking Soda,
1/2 tsp Cumin Powder
Few Cilantro Leaves.
1. Soak Rice and Avalakki(with yogurt) separately for 2-3 hours. Grind both to a smooth paste ,sprinkle salt and leave it overnight to ferment.
2. Next day, add rest of the ingredients and enough water to thin the batter,make dosas as usual. If you find it sticking to the Tava, use non-stick pan.
3. Tastes best freshly made and served ,it tends to become tough if kept more than an hour.
4. Serve with Tendli Masala and/or no-coconut-chutney.
MY BEST RAVA(Fine Semolina) DOSA:
My best ever Rava dosa recipe ever folks!:))
I have tried many many proportions for making rava dosa, never came out well. After many botched lumpy, sticky dosas,here it is! A recipe I found worked best for me perfectly.Hope you will like it too!
1 Cup roasted fine Semolina,
(if coarse, grind it until you get fairly fine rava but not powder or flour!)
1/4 cup Rice Flour
1/4 cup Plain Flour(Maida)
1 tbsp Corn Starch
1 tsp or less salt
A pinch of baking soda
1 tbsp yogurt
1/2 tsp sugar
Heat 1 tsp oil and 1 tsp butter,add 1/2 tsp mustard seeds,1/2 tsp crushed cumin seeds,few dry red chilli flakes, chopped curry leaves and cilantro.
1. Mix all the above with enough water(about 2cups)to make a spreadable batter, not too thick but thin like buttermilk consistency.
2. Add seasoning and mix well.Let it rest for not more than 15-20mins.After 15mins,if the batter is too thick you can water.
3. Heat a Tava or non-stick skillet,pour a ladleful of batter and make a circle.
4. Let it cook until crisp,drizzle some oil around the dosa.Flip and repeat the same.
5. Serve immediately with any gravy.
Serve with Tasty Tomato Gojju:
If you don't have time to cook the gravy,here is a quick and delicious Chana Dal(red split peas/Kadale bele) Chutney to go famously with both Dosas.
Chana dal Chutney:
July 28, 2006