Recipe - Fresh Coriander Ginger And Chile Breads

2 cup Semolina flour
1 cup Plain yogurt
1 Fresh red chile (seeds and
veins discarded), finely
chopped (or 1 jalapeno)
1 tablespoon Finely chopped ginger
1 tablespoon Curry leaves (if using
dried, rehydrate by
soaking before using)
2 tablespoon Coriander leaves, roughly
chopped
One half teaspoon Salt
2 cup Warm water
Oil for griddle surface

BAKERS' DOZEN, ALFORD AND DUGUID, SHOW #BD1A27

These delicious crepelike breads are called rava dosa in India. They are
made from semolina flour and spiked with chiles, ginger, curry and
coriander leaves.

You will need a mediumsized mixing bowl, a large castiron or other heavy
griddle, a paper towel, a flat wooden spoon or rubber spatula, and a metal
spatula.

In a mediumsized bowl, mix together the semolina, yogurt, chile,
gingerroot, curry leaves, coriander leaves, and salt. Add the water a
little at a time, stirring while you pour. When all the water has been
added and the batter is smooth, cover the bowl and let the batter rest for
approximately one hour.

To cook the breads, heat a large cast iron griddle over medium high heat.
Lightly oil the surface of the griddle using a paper towel, and reserve the
towel for use between each dosa. When the griddle is hot, pour on onehalf
cup of the batter. As you pour, move in a circle out from the middle,
trying to distribute the batter in as large a circle as possible.
Immediately after, use the flat back side of a wooden spoon or rubber
spatula to move the batter to cover the gaps, trying again to increase the
diameter of the dosa. Try to make a circle 9 to 10 inches in diameter.

Over a medium high heat, the dosa will cook on its first side for one
minute and a half. After it has been cooking for one minute, begin to
loosen it from the griddle with a sharpedged spatula. Coax the dosa, don't
force it, as it will come off easily from the griddle when it is ready.
When ready, flip to the other side.

The second side will cook in one and a half to two minutes, depending on
the thickness of the dosa and the heat of the griddle. You can check the
dosa by simply lifting a corner with your spatula. It should have nicely
browned spots, but not nearly as uniformly brown as the first side. When
ready, remove to a plate. Before starting the second dosa, rub the surface
of the griddle with the oily paper towel, or if it's particularly dry, add
a little more oil. Continue cooking until all the dosas have been made
(they can be stacked one on top of the other when they finish cooking), or
serve immediately as they are made, flapjackstyle.

Yield: eight dosas, each 9 to 10 inches in diameter.

Posted to fatfree digest V96 #300

Date: Wed, 30 Oct 96 11:44:17 EST

From: jayne@ejv.com (Jayne Spielman)