Rava Dosai

INGREDIENTS:
Cream of Wheat (Rava) 1 cup
Rice flour 1 cup
All purpose flour (Maida) 1 cup
Pepper 1 t.spoon
Cumin seeds 1 t.spoon
Green chilles 6-8 finely chopped
Ginger 1 small piece finely chopped
Curry leaves finely chopped
Cilantro finely chopped
Salt 1.5 t.spoons
Cooking Oil 1-2 t.spoon per dosai

METHOD:
- Mix rava, maida, and rice flour in water to make slightly watery batter.Add all the other ingredients except oil, to the above batter.
- Keep this batter in room temperature for atleast 20 minutes before making dosas.

Vella (Jaggery) Dosai

INGREDIENTS:
Wheat flour 1 cup
Rice flour 1/4 cup
All purpose flour (Maida) 1/4 cup
Cream of Rice (Rava) 3 t.spoons
Coconut 1/4 cup finely chopped
Jaggery 1 cup
Cardamom 2 powdered
Ghee 1-2 t.spoons per dosai

METHOD:
- Melt jaggery in 2 cups of boiling water and let it cool.
- Mix wheat flour, rice flour, rava, maida, cardamon, and coconut with the melted jaggery, and make a fine batter.

METHOD TO MAKE VELLA DOSAI:
- (Similar to making dosai's/Pan cakes) Spread a big spoon full of the above batter on a hot non-stick pan, and put 1 t.spoon of ghee around it.
- Let it cook on this side for a few minutes, and then turn over to the other side, andput 1 t.spoon of ghee around it. - Wait till the dosai turns brown.

Aval Dosai

INGREDIENTS:
Rice 2 cups
Aval 3/4 cups
Urad dhall 1/2 cup
Salt 1.5 t.spoons
Cooking Oil for making dosas

METHOD:
- Rinse and soak rice, aval and urad dhall in water for 1 hour.
- Wet grind the above with salt into a nice batter.
- Keep at roomtemperature for 12 hours.

METHOD TO MAKE AVAL DOSAI:
- Spread a big spoon full of the above batter on a hot non-stick pan, and put 1 t.spoon of oil around it.
- Close the dosa with acover and let it cook for a few minutes.
- Do not turn the dosa.
- Serve it hot with chutney.

Dosai

INGREDIENTS:
Rice 1 1/2 cups
Urad Daal 1/2 cup
Salt 2 tsp.

METHOD:
- Soak the rice and daal separately in slightly warm water for 2 - 8 hours.
- Grind separately to a smooth paste and mix in a large vessel with salt.

- Mix thoroughly (use blender if possible).

- Ferment for 12 hours.