I love dosa’s and ever since I got a Vitamix and my mother-in-law figured out the perfect proportion to work with we have had dosa’s on a regular basis. The issue with regular dosa’s is that you have to plan ahead – like 48 hours in advance. What I like about this recipe is that you can decide a half hour in advance that you want to eat dosa’s and just make them. I used the very fine semolina (rava/farina) and did not have to grind anything down to a batter. They also come out a bit crispier than regular dosa’s.
For the filling you can make just about anything, the standard is a potato veg. However, these are so yummy on their own you can eat them with either green chutney or ketchup – yes ketchup and if you have an Indian grocery store nearby try them with Maggie hot and sweet.
- 1 cup semolina (rawa)
- 2 tsp plain flour
- 1/2 cup curds (yoghurt)
- 2 green chillies chopped
- 1/2 tsp cumin seeds
- 3 tbsp grated coconut
Mix the semolina, flour, curds and 1/2 cup of water to make a batter. Make sure the batter is mixed well and cover and set aside for at least 20 minutes.
After the 20 minutes are up, add the green chillies, cumin seeds, coconut, salt to taste and mix well. Add more water to thin out the batter. It should be a be a slightly pourable consistency.
Heat a large non-stick frying pan, have the heat on medium high. When the pan is hot, pour about a 1/2 cup of batter on the pan. I used a little spreader to spread it starting from the center and going out in a spiral. Then drizzle a little oil around the edges of the dosa.
When the sides start to brown and the dosa releases check the underside so it is has become brown. Flip over to the other side and cook for just about 20 seconds.
Serve with green chutney or a potato vegetable (recipe to follow)