Cooking from Dakshin

Grind the ingredients for the spice paste to a fine paste, adding ½ the grated mango; keep aside.Cool cooked rice on a large plate.Heat oil and the tempering ingredients; when the mustard seeds splutter, add the peanuts.When the bengal gram turns golden add the rest of the grated mango and sauté for 4-5 minutes on medium flame till mango doesn?t smell raw anymore.Add the spice paste and sauté for another 5-8 minutes. Remove from heat and set aside.Add salt and curry leaves to rice and mix well. Stir in the mango mixture, a little at a time and mix well; season with salt if needed.


Ingredients:
Ragi flour ? 2 cups
Rice Flour ? ½ cup
Small Onion ? 1, chopped fine
Green chilies ? 3-4, chopped fine
Coriander leaves ? chopped fine
Sour curd ? ½ cup

For tempering:
Mustard seeds ? 1 tsp
Cumin seeds ? 1 tsp
Hing ? pinch
Salt ? to taste

Method:
Mix ragi flour, rice flour, onions, coriander leaves, chilies and salt. Add the curd and enough water to make thin batter. Cover and keep aside for 2 hours.Heat 2 tsp oil; add the seeds and hing. Mix it in the batter.This batter is similar to rawa dosa batter and it has to be poured from outside-in instead of inside-out like in regular dosa.Take a ladleful of batter and start pouring from outside-in onto the hot griddle pan. Try to make the batter thin by swirling the pan around (my husband?s trick) or with the ladle itself. Pour about ½ tsp oil along the edges and let the dosa cook for 1-2 minutes on medium-high flame. Gently lift the dosa and cook the other side for another minute. Serve hot with any chutney.

We had our dosas with Karivepaku karam (Curry leaf powder) & Chutney powder. My son enjoyed these with his apple sauce. I wrapped the leftover dosas in a foil and put in the fridge. I wasn?t sure how they would turn out; they tasted just fine microwaved after 4 days, but I had to be real careful handling them as they got very delicate and crumbly.