Rava Dosa

Ingredients:
1 cup fine soji (semolina)
1/2 cup rice flour or plain flour
1 tbsp. oil
1/8 tsp. soda bicarb
2-2 ½ cups buttermilk
1 tsp. coriander chopped fine
2 green chillies chopped fine
Method:
Blend all the ingredients together.
Add more buttermilk if necessary.
ginger grated Roll the dosa in a three-fold cylinder.
oil to shallow fry Serve hot with onion and/or coconut chutneys.
The batter should be relatively thin. salt to taste Keep aside for 20 - 30 minutes.
Heat griddle and pour 1 large spoon of batter on it.
Spread by gently rotating the griddle.
Put some oil (1/2 tsp.) over dosa.
Lift with a spatula as for basic dosa.
Makes: 10 - 12 thin dosas
Shelflife: Fresh only.
Texture: Thin with polka sized holes, not too crisp, foldable.
48. Mixed Dal Dosas
INGREDIENTS:
1 cup rice
1/3 cup each yellow moong, channa, udad dal
2 tbsp. curds
1/2 tsp. soda bicsarb
2 tbsp. oil
salt to taste
oil to shallow fry
Method:
Wash rice separately and dals toghether.
Soak in plenty of water and keep aside for 5-6 hours.
Wet grind the rice till semolina type grain can be felt
Wet grind rice till fine.Mix both batters.
Add the curds, salt, soda and oil.
Mix well till fluffy and light.
Keep aside for 3-4 hours before making dosas.
Heat griddle, pour batter and make as for plain dosas.
Serve hot with chutney.
Make thin or thick as desired.
Makes: 8-10 medium sized dosas
Shelflife: 1 day refrigerated.
Texture: Light and thin, foldable but crisp.