Semolina Dosai

After my success with Green Gram Dosai, my confidence and enthusiasm grew bigger and stronger. So strong, that not only have re-created the recipe several times, but I threw myself into the world of dosai experimentations. On my dosai exploration quest, I am still, however, faithful to my sweet little Dakshin cookbook - gosh! I am never tired of this one:



It features around 15 completely different dosai recipes (and other snacks). Most of dosai recipes need to stay fermented overnight, which is why I never made them. I always forget to make the batter.
This one though is not the same. Two hours of quick set-aside will do it. Here it is, soft and chewy:

SEMOLINA DOSAI:
(Rava Dosai)

Makes: 15 dosais
prep time: 2 hours and 40 minutes

• 1 cup plain flour
• 1 cup semolina
• 1 cup rice flour
• salt
• 2 tsp cumin seeds
• 3 green chilies
• 1 cup (soy) yoghurt
• a few curry leaves
• fresh coriander leaves
• oil for frying

Mix the flour, semolina and rice flour. Add the salt and cumin, chopped chillies, yoghurt and the chopped coriander leaves. Add enough water to form a stiff dough. Let sit for at least two hours. Add enough water to make thin batter.
Heat the tawa griddle or cast iron wok. When smoking hot, start pouring the batter, from outside inwards, in circular motions to create pancake. Even its surface with the back of the ladle to remove lumps. Pour a teaspoon of oil around the edges. Cook from both sides until soft and crispy.

This is for you Srivalli and your beautiful event Celebrate Dosai. I am looking forward to the round-up and more inspiration.