Weekend Breakfast Trio Dosa – Rawa Maida Urad Dal Dosa with Ginger Tea

I love making varieties of dosa, the process starts with the slow fermentation, circular design of batter and after this comes the addition of spices and flavors and familiar comfort of warm tea. Its flavors are inspired by Southern part of India and this one is pronounced as Rava Maida Urad Dal Dosa, thanks to my friend Soumini who is always my supporter, taught me this delicious recipe in the flawless version possible. She and her mother have played a remarkable role in my life from sharing wonderful advices to helping me in perfecting the south Indian dishes away from India. Their roots belong to Udupi city so the recipe always comes out in perfection. I have a strong affection for South Indian food and we are more than happy to indulge our girly conversations over excellent food.

My weekend breakfasts satisfy all my Indian food cravings, with the right balance of greasiness and spiciness, big plates for some more dosas and relaxing mornings. Making of coconut chutney was not needed in this particular dish as everything was added into the batter. The spice in these dosa were camouflaged - the combination of advices from her led to less difficult affair. Hashim rejoice the chance to eat, and eat really well at breakfast. I made the dosa from the memory of its taste and I am including Soumini’s exact pass down recipe which is quite close to how I made it. You should definitely give a try by adding ginger tea as it gives an extra kick to it.

Weekend Breakfast Trio Dosa – Rawa Maida Urad Dal Dosa with Ginger Tea

Preparation Time: 20 minutes

Cooking Time: 5 minutes / Dosa

Serves: 2-3 persons

Ingredients:

1 glass white lentils

½ glass semolina/rawa

½ glass all-purpose flour/ maida

1 teaspoon mustard seeds

1 tablespoon green chili paste, increase for extra spice

1 tablespoon of chopped coriander leaves

1 tablespoon of chopped curry leaves

Salt to taste

Method:

• Wash and soak one glass white lentils overnight.
• In the morning, mix half glass semolina and half glass of all-purpose flour and soak it for half hour.
• At the same time, grind white lentils into fine paste possible, and mix this paste together with semolina and all-purpose flour batter. Make this batter thick like consistency.
• As we are not serving this dosa with any chutney, we will crackle some tempering into this batter for flavorful output.
• For tempering - In a bowl, take 1 teaspoon mustard seeds, 1 tablespoon green chili paste, 1 tablespoon of chopped coriander leaves and 1 tablespoon of chopped curry leaves. Heat cooking oil and add the elements in the hot oil. Allow it to sputter and pour all of it into the dosa batter. Add salt, taste the batter and adjust.
• Take a nonstick pan and grease it well with cooking oil, pour a ladle full of batter in the center of the pan and spread it evenly in a circular motion alike thin crepe. Add oil when needed.
• Allow it to become golden brown in color, flip the other side and just cook for a few minutes but it shouldn’t be golden brown.
• Transfer dosa on a serving plate once done and serve hot with ginger tea. Its love!