Saturday, July 3, 2010

Rava dosa with carrot-coconut chutney

When I was in my childhood, my mom and others make the usual dosas and sambars. But we always get to taste the varieties in hotel. And to us making the restaurant kinda dosas or such varieties are something cubersome.
So, these days I try to make them at home for both of my sweethearts. And I wanted to make rava dosai for quite long. Today I do not have much time to make my tiffin so rava dosa is that came to my mind. When I think rava dosa, I always remember my mom and aunt. They always say that they find it very difficult to make a crispy rava dosa. I made this and passed on the recipe and photos to them. They should be planning to make it tomorrow or day after.

 You need
1/4 Cup All-purpose Flour
1  Cup Fine Semolina (Rava)
1/2  Cup Rice Flour
3 tspn curd (prefered sour)
6 Cups Water (adjust, so that batter is watery)
2 to 3 Teaspoons finely chopped cilantro/coriander leaves
1 Teaspoons cumin seeds
1 teaspoon chopped curry leaves
Salt to taste
Finely chopped chillies

Right now, both Sundar and my kutti sundari have gone out for a walk. Something should be ready before they are home. And kutti sundari will not eat a bit of spicy also! She is just passing away her toddler stage and it is tough to decide a menu for her. And to all this, she likes to have same food what we have.
So let me rush up now with the dosas.
1. Take a large mixing bowl and combine all-purpose flour, rava and rice flour along with cumin seeds, coriander leaves and salt to taste. 
2. Before you add water, add 4 tspn of curd. Now add 4 cups of water and mix thoroughly and keep adding extra water till you have very runny, thinner than idli batter consistency. For my 3 cups of various flours, it took almost 5 cups of water to get the right consistency. This is very important for getting those thin
3. Once this batter is ready, set aside for about an hour or 2. 
4. Heat up a pan for making the dosas. I prefer non-stick pans as it takes a little less oil and easier to handle. Combine chopped onions (for onion dosas), coriander, curry leaves, and chopped green chillies in a bowl and have it ready by the stove.
5. Once the tava is hot, lower the heat on the stove to medium heat and sprinkle 1 or 2 teaspoons of onion-coriander mixture onto the tava. Gently ladle some batter on the tava and roll the tava around to get the batter in a thin layer with plenty of holes. Spread the edges for a crispy taste and dot the holes with some oil and cover the tava to let it cook through untill the edges are crispy brown.
6. Gently fold the dosa in half and remove from tava and serve right away with chutney. 
7. Taste the first dosa to make sure its garnished, or add more salt or chillies which ever required.
8. Serve dosa hot with carrot-coconut chutney.

You need for carrot-coconut chutney
3 large carrots chopped big
1 1/2 cups water
small 1inch round tamarind
1/2 cup chopped onion
4-5 dry red chillies
1 tspn mustard seeds
1 tspn urad dhal
a pinch of asafoetida
a bunch of curry leaves
2 tspn frozen or grated coconut
salt to taste
oil for frying

1. In a small stock pot, add water, tamarind and chopped carrots and bring to boil. Let it boil untill carrot is cooked.
2. In a seperate pan, heat up oil, add mustard seeds. Once the seeds jiggle, add urad dhal, red chillies, curry leaves and asafoetida.
3. Add the onions and stir fry till golden brown.
4. Reserve half of tempering for garnishing and the remaining add to the cooked carrot for grinding.
5. Blend and puree the carrot along with the tempering mixture and grated coconuts.The new consistency should be semi-smooth. Add water if required.
6. Garnish the chutney with the rest of the tempering.

This chutney was very much liked by Sundar. To my surprise, I was left with only couple of spoons of it.

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