Fresh coriander, ginger, and chile breads
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Fresh coriander, ginger, and chile breads
  Ginger    Chiles  
Last updated 6/12/2012 12:58:27 AM. Recipe ID 21213. Report a problem with this recipe.
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      Title: Fresh coriander, ginger, and chile breads
 Categories: Breads
      Yield: 4 Servings
 
      2 c  Semolina flour
      1 c  Plain yogurt
      1    Fresh red chile (seeds and
           Veins discarded), finely
           Chopped (or 1
           Jalapeno)
      1 tb Finely chopped ginger
      1 tb Curry leaves (if using dried
           Rehydrate by soaking before
           Using)
      2 tb Coriander leaves, roughly
           Chopped
    1/2 ts Salt
      2 c  Warm water
           Oil for griddle surface
 
  You will need a medium-sized mixing bowl, a large castiron or other
  heavy griddle, a paper towel, a flat wooden spoon or rubber spatula,
  and a metal spatula.
  
  In a medium-sized bowl, mix together the semolina, yogurt, chile,
  gingerroot, curry leaves, coriander leaves, and salt.  Add the water a
  little at a time, stirring while you pour.  When all the water has
  been added and the batter is smooth, cover the bowl and let the
  batter rest for approximately one hour.
  
  To cook the breads, heat a large castiron griddle over medium high
  heat. Lightly oil the surface of the griddle using a paper towel, and
  reserve the towel for use between each dosa.  When the griddle is
  hot, pour on one-half cup of the batter.  As you pour, move in a
  circle out from the middle, trying to distribute the batter in as
  large a circle as possible. Immediately after, use the flat back side
  of a wooden spoon or rubber spatula to move the batter to cover the
  gaps, trying again to increase the diameter of the dosa.  Try to make
  a circle 9 to 10 inches in diameter.
  
  Over a medium high heat, the dosa will cook on its first side for one
  minute and a half.  After it has been cooking for one minute, begin to
  loosen it from the griddle with a sharp-edged spatula. Coax the dosa,
  don't force it, as it will come off easily from the griddle when it
  is ready. When ready, flip to the other side.
  
  The second side will cook in one and a half to two minutes, depending
  on the thickness of the
  
  dosa and the heat of the griddle.  You can check the dosa by simply
  lifting a corner with your spatula.  It should have nicely browned
  spots, but not nearly as uniformly brown as the first side.  When
  ready, remove to a plate.  Before starting the second dosa, rub the
  surface of the griddle with the oily paper towel, or if it's
  particularly dry, add a little more oil.  Continue cooking until all
  the dosas have been made (they can be stacked one on top of the other
  when they finish cooking), or serve immediately as they are made,
  flapjack-style.
  
  These delicious crepe-like breads are called rava dosa in India. They
  are made from semolina flour and spiked with chiles, ginger, curry and
  coriander leaves.
  
  Yield: eight dosas, each 9 to 10 inches in diameter.
  




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Recipe ID 21213 (Apr 03, 2005)

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