*  Exported from  MasterCook  *
                                 Rava Dosa
 Recipe By     : Curried Favors by Maya Kaimal MacMillan
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Indian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           rice flour
    2      tablespoons   all-purpose flour
      1/2  cup           farina® (cream of wheat)
    2      tablespoons   minced onions
    1      teaspoon      minced ginger
    1      teaspoon      minced green chili
                         (serrano, Thai, or jalapeno)
   10                    curry leaves, coarsely chopped -- optional
      1/2  cup           plain low-fat yogurt
    1 1/4  teaspoons     salt
    2      cups          to 2 1/2 water
                         vegetable oil -- for frying
 In a medium bowl combine flours, farina, onion, ginger, green chili,
 curry leaves, yogurt, salt, and enough water to make a very thin batter.
 Cover and set aside for 1 hour at room temperature to rest.
 In a 8 - to 10 - inch nonstick griddle or frying pan heat a small amount
 of oil over medium heat until a light sprinkling of water sputters and
 crackles on surface of pan.
 Before frying each dosa, stir batter well. It should be thinner than
 crepe batter, so it will spread easily on the griddle --- add more water
 if neccessary (see note). Ladle about 1/3 cup batter onto the hot
 griddle in a circular motion, starting from the outside and moving in,
 to make a thin pancake.
 The pancake will be very thin, and as it cooks small holes will appear
 throughout. Sprinkle ghee generously on top. When bottom thurns golden
 brown, turn pancake over and fry other side for 30 seconds.
 Serve folded in half, golden side out.
 Note: Consistency of batter is critical to the success of dosa, so
 experiment with varying the amounts of water if neccessary; if dosas
 come out thick and gummy, batter needs to be thinned.
 To make Masala Dosa: Before removing dosas from pan (with golden side
 down) place about 3 tablespoons of Potato Masala on one half, fold over
 like an omelette, and slide onto a warm platter. Keep in a warm oven
 while frying remaining dosas. Do not stack or cover with a lid, or they
 will become soggy. 
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