Real African Dishes: [MC-AllEthnic-Recipes] South Indian Fresh Coriander, Ginger and Chile Crepes

Monday, October 10, 2011

[MC-AllEthnic-Recipes] South Indian Fresh Coriander, Ginger and Chile Crepes - Rava Dosa

* Exported from MasterCook *

South Indian Fresh Coriander, Ginger and Chile Crepes - Rava Dosa

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 10%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups semolina flour
1 cup plain yogurt
1 red chili pepper -- or jalapeno, seeded, veins removed, and finely chopped
1 tablespoon finely chopped fresh ginger
1 tablespoon fresh curry leaves -- or dried, if using dried, soak in water for 10 minutes before using
2 tablespoons fresh coriander leaves -- roughly chopped
1/2 teaspoon salt
2 cups warm water

In a medium bowl, mix together the semolina flour, yogurt, chile, ginger, curry leaves, coriander leaves, and salt. Stir in the water, a little at a time until you have a smooth batter. Cover the bowl and let the batter rest for approximately 1 hour.

Heat a large cast-iron or other heavy griddle over medium-high heat. Using a paper towel, lightly oil the surface of the griddle, and reserve the towel for use between each dosa. When the griddle is hot, pour on 1/2 cup of the batter. As you pour, move in a circle out from the middle, distributing the batter in as large a circle as possible; then use the back of a wooden spoon or rubber spatula to spread the batter to cover the gaps, again increasing the diameter of the dosa, to at least 9 or 10 inches. (Don't worry about making it too thin; the thinner the better). Cook the dosa for 1 1/2 minutes; after cooking for 1 minute, begin to loosen it from the griddle with a metal spatula. Coax the dosa, don't force it, as it will come off easily when golden brown and ready. Flip to the other side and cook for 1 1/2 to 2 minutes, or until lightly browned in spots. Remove to a plate.

Rub the surface of the griddle with the oiled paper towel or, if it's particularly dry, add a little more of the oil. Continue cooking until all the dosas have been made. They can be stacked one on top of the other as they are cooked, or served immediately as they are made.

Makes 8 thin crepe-like breads, about 9 to 10-inches in diameter.

AuthorNote: rava dosas are thin crepe-like breads spiked with chiles, ginger, curry, and coriander leaves. They are made from wheat, not rice, but are served like ordinary dosas with coconut chutney and sambhar (spicy lentil stew). They make a great start to a day.

Cuisine:
"Indian"
Source:
"Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford and Naomi Duguid, William Morrow, 1995"
S(Formatted by Chupa Babi):
"Oct 2011"
Yield:
"8 9-10-inch flatbreads"
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Per Serving (excluding unknown items): 173 Calories; 1g Fat (7.7% calories from fat); 7g Protein; 33g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 150mg Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0