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Didir Onion Rava Dosa

1 cup semolina/rava
1 cup maida
1/2 cup rice flour
4-5 green chillies finely chopped
3/4 inch ginger chopped fine
1 1/2 teaspoons jeera slightly crushed (enough to bring out its flavor)
salt to taste
good pinch asafoetida
2-3 chopped onions
a bunch cashews
oil to make dosas

Mix rava, maida, rice flour together into a thick batter adding
little water at a time so no lumps are formed. Mixing by hand is
a good idea if you don't have a whisk or electric mixer. Add salt,
crushed cumin asafoetida and leave in a warm spot for six to seven
hours at least.

When ready to eat, spray a non-stick pan lightly with oil and warm.

Thin out the batter to the consistency where it can be drizzled
onto the pan with a spoon. Drop chopped green chillies and ginger
into batter.

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.



Didir Dosa

3 measures of rice flour
1 measure of urad flour

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.


Pesarattu

1 cup mung dal
1/3 cup rice
4 green chillies
1 tspn cumin
1 inch piece ginger
salt to taste
oil for making dosas
1 cup chopped onions
chopped coriander

Soak mung dal and rice five to six hours. Grind to rava consistency
with chillies, ginger and cumin. Add chopped onions, coriander and
mix well without beating. Lay out thin crepes in non-stick pan and
do same as for regular dosas.

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