Jhatpat Dosa (Semolina crepes)

Its been quite an exciting month. First Diwali celebration, quickly followed by a nice long vacation to Las Vegas and the Grand Canyon. I am still recuperating from the intense activity every single day - be it Diwali with hanging lanterns, decorating with lights and diyas, drawing rangoli, or flying cross country to a magical wonderland of Vegas...

Me and my DH have been hogging on the last remains of faraal for the past 2 days...all that is left is chivda. I don't even feel like cooking. And since DH doesn't even step into the kitchen except to refill his bowl of chivda, its upto my imagination how to feed ourselves. Last night was kesar milk and bhel night. Today, I decided to make dosa, only to realize that I was out of GITS packets. So I decided to work up one of my friend's old recipes.



Ingredients:

1-1/2 cup Rice flour

5-6 tsp Rawa (Semolina)

3 Green chillies (finely chopped)

1 tsp Mustard

4-5 Curry leaves

1/2 tsp Asafoetida

1 tsp Oil

salt to taste



Method:


Mix rice flour, rawa, water and salt to the consistency of dosa.
For preparing a tadka (tempering), heat oil. Once hot, add asafoetida and mustard seeds. As the mustard seeds start popping, add green chillies and curry leaves. Pour the hot tadka over the mixture and mix well. Let it sit aside for 2 hours.
Take a pan and spray PAM spray. Incase you don't have PAM, use regular oil. Once the oil is hot, pour 2 scoops of mixture and spread like dosa. Cover with a lid and wait for 2-3 mins. Then turn to cook the other side.
Serve hot with coriander chutney