After trying out the Cornmeal Idlis, I was looking out for recipes using cornmeal and the one which caught my eye was this Cornmeal Dosa. It is very similar to the Rava Dosa in taste and texture and needless to say, we all liked these.
Recipe Source - Redchilies
Ingredients -
Water 1 1/2 - 2 cups or as needed
Cumin Seeds /Jeera 1 tsp
Pepper Corns few (I used crushed pepper)
Coriander leaves chopped few (I didn't use)
Curry leaves chopped few (I didn't use)
Green Chillies chopped 1-2
Ginger finely chopped 1 tsp (Optional - I didn't use)
Onions finely chopped 1/2 cup (Optional - I didn't use)
Salt 3/4 tsp (or as per taste)
Oil a few spoons to spread on the griddle/tawa
Method Of Preparation -
In a bowl combine cornmeal, sooji, rice flour, salt and mix well.
Mix in pepper and cumin seeds. Add water and mix well without any lumps. Let the batter rest for 20-30 minutes.
Meanwhile prepare chutney. (I made Zucchini chutney with a slight variation)
If the batter is stiff, add more water and stir well to get a watery consistency.
Heat a griddle/Tawa. Pour a ladle full of batter in a circle from the edge to the center. Do not spread the batter with the ladle and do not fill the small gaps. It should appear lacy.
[I found pouring the batter along the edges of the pan first and then proceeding towards the center, gives a proper circular shape to the dosa and makes it easier too.]
Drizzle a little oil all over. (I used very little oil by just spraying oil ). I also found that if oil is not used, the dosa tends to develop cracks and becomes a little dry.
If using chopped onions now is the time to add and press with a ladle so they don't fall off.
Cook till it turns crispy and the edges leave the griddle. It takes slightly longer to cook than the traditional dosa.
Gently flip it over and cook for about a minute.
Roll the dosa and serve hot with a side dish of your choice. [The texture of the dosa changes when cooled, so hotter the dosa, better the texture.]
Continue for the rest of the batter. [Keep adding more water to maintain the watery consistency of the batter else the dosa will be lumpy.]
Sending these dosas to Srivalli's Breakfast Mela.
And also to Breakfast Club - Pancakes happening at Krithi's Kitchen started by Helen of Fuss Free Flavours.
Preparation Time 20 min (resting time 20-30 min)
Makes 7-8 medium sized Dosas
Recipe Source - Redchilies
Ingredients -
|
Cumin Seeds /Jeera 1 tsp
Pepper Corns few (I used crushed pepper)
Coriander leaves chopped few (I didn't use)
Curry leaves chopped few (I didn't use)
Green Chillies chopped 1-2
Ginger finely chopped 1 tsp (Optional - I didn't use)
Onions finely chopped 1/2 cup (Optional - I didn't use)
Salt 3/4 tsp (or as per taste)
Oil a few spoons to spread on the griddle/tawa
Method Of Preparation -
In a bowl combine cornmeal, sooji, rice flour, salt and mix well.
Mix in pepper and cumin seeds. Add water and mix well without any lumps. Let the batter rest for 20-30 minutes.
Meanwhile prepare chutney. (I made Zucchini chutney with a slight variation)
If the batter is stiff, add more water and stir well to get a watery consistency.
Heat a griddle/Tawa. Pour a ladle full of batter in a circle from the edge to the center. Do not spread the batter with the ladle and do not fill the small gaps. It should appear lacy.
[I found pouring the batter along the edges of the pan first and then proceeding towards the center, gives a proper circular shape to the dosa and makes it easier too.]
Drizzle a little oil all over. (I used very little oil by just spraying oil ). I also found that if oil is not used, the dosa tends to develop cracks and becomes a little dry.
If using chopped onions now is the time to add and press with a ladle so they don't fall off.
Cook till it turns crispy and the edges leave the griddle. It takes slightly longer to cook than the traditional dosa.
Gently flip it over and cook for about a minute.
Roll the dosa and serve hot with a side dish of your choice. [The texture of the dosa changes when cooled, so hotter the dosa, better the texture.]
Continue for the rest of the batter. [Keep adding more water to maintain the watery consistency of the batter else the dosa will be lumpy.]
Sending these dosas to Srivalli's Breakfast Mela.
And also to Breakfast Club - Pancakes happening at Krithi's Kitchen started by Helen of Fuss Free Flavours.
Preparation Time 20 min (resting time 20-30 min)
Makes 7-8 medium sized Dosas
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crispy favourite type of dosa looks delicious
Yum yum...looks delicious...
Healthy and yummy dosai....Kurinjikathambam, Event : HRH-Healthy Summer
You made me too enthu, now I have to buy this corn meal too. Sounds superb. Wow, what a tempting rava dosa.
Rava dosa looks so tasty and healthy. Great preparation.
Deepa
Hamaree Rasoi
Interesting dosa..looks beautiful
Dosa looks marvellous and sooo crispy..
Thanks for trying this out, glad you liked it Harini.
Dosa looks crisp and I think I can have it on its own...
I have lot of corn meal in my pantry...will try this...we are fans of dosas!
Smitha
Smitha's Spicy Flavors
What lovely looking dosas!
Thanks for taking part in Breakfast Club, there is now a page for the event here, with links to all the round ups and next month's theme.
http://fussfreeflavours.com/breakfast-club/
This looks so good Harini..thanks for sending it across