South Indian Fresh Coriander Ginger and Chile Crepes - Rava Dosa

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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%)

Veggie

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups semolina flour

1 cup plain yogurt

1 red chile -- 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 water

 

In a medium-sized bowl, mix together the semolina flour, yogurt, chile, ginger,

curry leaves, coriander leaves, and salt. Stir in the water a little bit 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 a 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 it is 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.

 

We're not usually big breakfast people. Yet in India we never miss breakfast,

and we find ourselves over a period of time waking earlier and earlier each day

to taste all the breakfast time foods that are available in the market or in

restaurants, but disappear completely by six or seven o'clock. Indian breakfasts

are generally grain-based, creative, sometimes spicy, and always very tasty.

 

Breakfast seems to be the one meal of the say for which travelers often find it

difficult to accept new or different foods. Ironically, in India, where

breakfasts are so good, wherever you find a cluster of hotels with foreign

guests, inevitably there is a thriving little shop nearby serving fried eggs and

terrible toast, or porridge, or cornflakes.

 

Rava dosa 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 chutneys and sambhar. 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):

" Sept 2009 "

Yield:

" 8 crepes "

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Per Serving (excluding unknown items): 175 Calories; 2g Fat (8.1% calories from

fat); 7g Protein; 33g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 151mg

Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 492 0 0 0