Fresh Coriander, Ginger and Chilli Dosa
Photography by Aaron McLean.
Serves: 4-6
INGREDIENTS
2 cups semolina flour or 1 cup of flour and 1 cup of fine semolina
½ teaspoon salt
1 red chilli, seeded and finely chopped
1 tablespoon grated fresh ginger
2 tablespoons roughly chopped coriander
1 cup plain yoghurt
2 cups warm water
METHOD
Serve with Spicy Dahl and Eggplant.
Mix the semolina flour, salt, chilli, ginger and coriander in a bowl. Combine the yoghurt and warm water and whisk into the flour a little at a time until you have a smooth batter. Cover and rest the batter for 1 hour.
Heat the flat side of a ridged grill or a non-stick pan until hot. Lightly brush with a little oil and pour in ⅓ cup of batter. Using the back of a spoon spread the batter to cover the gaps and make a large thin crepe, about 25 cm in diameter. Cook until golden then flip to cook the other side for another 1-2 minutes. If the batter thickens, thin with a little water.
Cover and keep the dosa warm until all the batter is used. Makes 12-14
To serve: Place the dahl in a serving bowl and top with a spoonful of yoghurt and the remaining fried spice mixture. Serve with extra yoghurt and the dosa or purchased warm naan bread.
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