- Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat,
drizzle the batter such that there is a latice work effect. A lot of holes is just the thing. Dribble a bit
bit of oil around it and when the edges start turning brown coax it off the pan with a flat, wide spatula
and flip it over. Remove in a few minutes and make more. - For the plain rava dosa leave out the onions.
249. Didir Dosa
Ingredients
3 measures of rice flour
1 measure of urad flour
Method
Mix well so no lumps are formed. Salt to taste. Leave covered in a large pot overnight. Make thin crepes,
preferably in non-stick pan.
250. Dosai
Ingredients
Rice 1 1/2 cups
Urad Daal 1/2 cup
Salt 2 tsp.
Method
- Soak the rice and daal separately in slightly warm water for 2 - 8 hours.
- Grind separately to a smooth paste and mix in a large vessel with salt. Mix thoroughly (use blender if
possible). - Ferment for 12 hours.
251. Basic Curry Sauce
Ingredients
- 3 tablespoons vegetable oil or ghee (clarified butter)
- 1 medium onion - finely chopped
- 4 cloves garlic - peeled and sliced
- 1.5 inch piece root ginger - peeled and thinly sliced (it should look about the same volume as the
garlic) - (optional) 2 mild fleshy green chillies - de-seeded and veined then chopped
- half teaspoon turmeric powder
- half teaspoon ground cumin seed
- half teaspoon ground coriander seed
- 5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = purée) or 1 tablespoon
concentrated tomato purée (US = paste) mixed with 4 tablespoons water
Method
Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high.
Add the ginger, garlic and green chilli (if using). Stir for 30 seconds then put the heat down to very low.
Cook for 15 minutes stirring from time to time making sure nothing browns or burns.