The recipe said to soak puffed rice in just enough buttermilk to submerge, but don’t put too much, otherwise the dosa would be too watery.
In addition, I was to soak some raw rice in water. This was to be done for two hours. OK, I got involved in other tasks and it soaked for 4 hours. However, I really did not think it would make a difference. Well, apparently it did. I did the next step which was to grind it all together in a food processor. I got a thick, lumpy dough that would not spread no matter what I did. I tried adding some milk, but it just would not work. If you’ve never made dosa before, you have no idea what the consistency of the batter is supposed to look like. This was what my batter looked like.
This just was not working and the batter ended up in the garbage. Now I had to find another recipe from Priya’s blog to find and I saw some yummy looking Minty Dosas. What I have found in looking at dosa recipes is that most recipes say add enough water until you have a dosa batter consistency. This is of no help, unless you have made them before…then I remembered I had bought a box mix of dosa a long time ago and had never used it. In the back of my cabinet, I found this wonderful box:
Surely, the box would have detailed instructions and it did, informing me exactly how much water to use. Using the box, I was able to make perfect Minty Dosas, after the first 3 or 4 ended up in the garbage. I realized these are basically crepes (albeit without milk and egg), which takes a great amount of skill and talent to make crepes. Next time, however, I still need to leave them in the pan a little longer to get the nice crispy ends of dosa.
Here is my recipe and methodology for making delicious minty dosas. It worked for me and it should work for all novices..only about 3 ended up in the garbage before I got the hang of it.
1 box Gits Rava Dosa mix (available at Indian markets)
18 oz. water
1 large handful of mint leaves
1 large handful of cilantro/coriander leaves
3 dried chiles
1 teaspoon ginger paste
1 onion, finely chopped
In a large bowl, combine dosa mix with water and stir to combine.
In a food processor, mix mint, cilantro, chiles and ginger paste until grinded together. Add to dosa batter and stir to combine.
Let sit for 5 minutes.
Heat a non-stick griddle or Indian tawa. This is very important. It MUST be non-stick. Heat pan until just hot. Spray with non-stick spray and pour 1/3 cup batter onto griddle. Sprinkle a little onion on top and let sit for a good 5 minutes.
Flip over and brush the edges with a little sesame oil. Cook for another 5-7 minutes to get a nice crispy dosa. (I removed mine too soon so they weren’t as crispy as they should have been).
Respray pan with non-stick spray for each dosa.
These were so delicious with coriander and tamarind chutney, but leftovers were even better with scrambled eggs. This has a great balance of flavors with the heat of the chile, but the cooling herbs of mint and cilantro create a subtlety for the chile.
It may take a little trial and error, but to the end result of perfectly delicious dosas, it’s worth the effort!
….and please, I LIVE BY YOUR COMMENTS, so please update me on your attempts!