17 May, 2017
Rawa Dosa
One of my close girl friends has been teaching me about Indian cuisine, and one thing I’ve learned (other than how to say various foods) is that there are many different types of bread. Rawa dosa is the first one I’ve had the privilege of trying . While I don’t think it’s traditionally served with Tostito’s chunky smoked salsa, the two did go pretty well together.
Rawa dosa is intended to be eaten fresh out of the pan. Unlike how most Americans eat flatbreads (spreading stuff on them and rolling them up), rawa dosa is consumed by tearing off a roughly bite-sized piece, using it to scoop up whatever chutney, salsa, or sauce you’re pairing it with, and then eating the bundle. That way, the bread sort of serves as a utensil in addition to, well, bread.
Generally speaking, dosa is a popular type of Indian bread made from a fermented batter. It’s similar to a crêpe in that it’s a thin sort of pancake, but it’s made with a different set of ingredients and is more savory than sweet.
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Ingredients
1 cup Semolina
1/2 cup Plain yogurt
2 tbsp Gram flour
1/2 tsp Garlic powder
2 Green chilies finely chopped
1 tbsp Chopped coriander
Salt to taste
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First, mix together all of the dry ingredients. Once those are combined, beat in the yogurt and add water until the batter is runny but not watery (a bit thinner than pancake batter). Add in the coriander and chilies, and let the batter sit for about 20 mins to rise. After the batter has had time to sit, the consistency will have changed, so you’ll need to adjust it again.
Once you’ve gotten the batter back to the right consistency (you can see the video above for an example), warm a frying pan over medium high heat and coat it with a layer of butter. Pour a thin layer of the mixture into the pan, as if you were making a crepe. Flip it when its color changes to a duller, almost transparent white, then cook on the opposite side for another two minutes.
After that, serve and enjoy immediately with your salsa or chutney of choice!
