Indian Breakfasts. Hmm. Griddle cakes with some type of sweet topping are nothing unique to the US. This morning a friend brought in some Rawa Dosas for me to sample at the work place. They were fantastic and served with sambhar although a bit of grade B maple syrup would have probably been delightful as well. The down-side to this treat is they are more labour intensive to make than the typical pancake. I've seen Lisa whip-up buckwheat pancakes in a few minutes. The recipe and ingredients for the Rawa Dosas are below. Something we'll give a go at over a weekend. I couldn't see doing this on a workday night/afternoon and putting them up for another day.Ingredients:
1 1/2 cup semolina, 1 1/2 cup of rice, 1 1/2 cup split black gram lentil, 1 cup sour curd, 4 yukon gold potatos, handful of mustard seeds, 1/3 tsp tumeric powder, 1/3 teaspon chilli powder, curry leaves to taste, 1 tsp sea salt
Steps:
Soak the rice for a couple of hours, grind the rice to a batter and add H2O to make a paste, soak semolina in the curd for an hour and mix with batter and store for 2 hours. Add salt and ferment for 12 hours. Cut the potatos into small pieces. Heat 2 teaspons of oil in a pan, add potatos, salt, chilli powder, and tumeric and then mix in to dough. Oil pan and then spoon in pancake sized amounts and cook about 2 minutes (flipping between).
No comments:
Post a Comment