Rava Dosai

Semolina (Sooji− preferably chiroti rava i.e. fine rava ) 1 cup

Rice flour ½ cup

Maida (All purpose flour) ¼ cup

Thick buttermilk/curds  ½ cup

Asafotida ¼ tsp

Cumin seeds 1 tsp

Salt ¾ tsp

Curry leaves  2 sprigs (finely cut)

Finely chopped coriander leaves  1 tsp

Green chilli 1 (deseeded and finely cut or as paste)

Onion 1 (medium-sized) …finely cut or grated

Cooking oil  (as required for cooking)

Water app. 2 cups

Add all the flours to a bowl, a teaspoon of oil and mix them well. Add salt, asafotida, curds, and water and stir well to avoid lumps in the batter.

Keep the batter aside for at least an hour and allow the batter to ‘rest’ to get a smooth batter. Add the remaining ingredients: cumin seeds, curry leaves, coriander leaves, chilli and onion and mix well. Ensure that the batter is of pouring consistency (not spreading consistency) and thinner in consistency than the ‘traditional dosai’.

Grease and heat the griddle and when hot enough pour the batter in a circular motion from the outer rim of the griddle to the center. As you spread the batter ensure there are small spaces in the dosai. Cook the dosai on a low flame and add drops of oil in the spaces and around the edge. Carefully flip the dosai with a spatula to cook the other side and serve with chutney of your choice (Coconut or onion/tomato chutney).

Chef’s Note:  If you prefer pepper to chillies add finely crushed pepper in place of chili.

In place of cumin seeds you can add tempered mustard seeds.

Resting the batter for 2 to 3 hours gives excellent dosais. Excess batter can be kept in the fridge and used later.

Onion Pakoda

Medium-sized onion  2 (finely chopped)

Besan (Chickpea flour)  2 cups

Rice flour  2/3 cup

Chilli powder 1 tsp

Sodium bicarb 1 pinch

Salt 1 tsp

Turmeric powder 1/4 tsp

Asafotida 1/4 tsp

Oil to fry 1/2 liter

Mix all ingredients except oil in a bowl and add just enough water to make a stiff dough. Heat oil in a frying pan and when the oil is hot enough drop small pieces of the batter and deep fry till golden in color.

Drain the oil by placing the fried pakoda on a paper towel and serve with tomato sauce or coriander chutney.