Mango Ginger Rava Dosai
Mango ginger rava dosai, Green Tomato Chutney and Red Coconut Chutney
Mango ginger is Mangai Inji. A nice breakfast is very soul filling, especially if it is rava dosai. Adding mango ginger further enhances the taste. This recipe is my mother’s speciality. It is in fact her signature dish.
Processed rice flour – 3 cups
Maida ( refined flour ) – 2 cups
White Rava – 1 cup
Jeera ( cumin seeds) – 1 teaspoon
Peeled and grated mango ginger – 1/4 cup
Green chillies – ( finely chopped ) – 2
Asafoetida powder – 1/2 teaspoon
Salt to taste
Finely chopped green coriander leaves and curry leaves – ( each ) – 1 tablespoon
Water – required amount
Oil – to drizzle around the dosa
Oil- 1 teaspoon
Mustard seeds- 1 teaspoon
Take a big bowl. Add the rice flour, maida, rava, grated mango ginger, jeera, chopped green chillies, coriander and curry leaves. Add salt to taste. Add asafoetida powder. Add enough water to make a thin batter. Mix with a whisk to avoid lumps. Keep the batter covered and rest for 1 hour. Heat a dosa tava. Grease the tava lightly. Keep the flame on medium. Pour the batter from the outer edge towards the centre with a cup. Do not spread the batter with a ladle. Drizzle oil around the dosai. Cook on medium flame on both sides till golden and crisp. Serve hot .
1) To make onion rava dosai, chop onions very, very finely and add to the dosa batter or sauté the finely chopped onions in little oil and add to the batter or pour the dosa batter on the pan and sprinkle the finely chopped onions on top and make the dosa.