Recipe - Rava Dosa

1 cup Rice flour
2 tablespoon Allpurpose flour
One half cup Farina® (cream of wheat)
2 tablespoon Minced onions
1 teaspoon Minced ginger
1 teaspoon Minced green chili (serrano;
Thai, or jalapeno)
10 Curry leaves; coarsely
chopped, optional
One half cup Plain lowfat yogurt
1 One fourth teaspoon Salt
2 cup To 2 One half 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.

Recipe by: Curried Favors by Maya Kaimal MacMillan Posted to BakeryShoppe
Digest V1 #176 by Sharon Raghavachary schary@earthlink.net on Jul 31,
1997