168/18 – Onion Rava Dosa:
Third cook from Root and Leaf by Rich Harris, this time it was Onion Rava Dosa.
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The Prep:
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Whilst the grill warmed up I mixed semolina, rice flour, plain flour, white onion, green chillies, curry leaves, salt, water, black mustard seeds, cumin seeds and black peppercorns together. This was stirred into a thin batter.
Time to Cook:
In a cast iron pan (with too much oil!) I poured in a ladle of the batter. It should have gone lacy but based on the later cooks I realised it’s better with less oil. It’s also easier in a low sided pan like a pancake pan so you can flip it.
The Dosa’s were hard to cook! This was one of the better ones.
Filled with the Potato Masala.
With a couple of big dollops of the Coconut Chutney.
SUMMARY:
Dosa’s are hard! I was definitely out of my comfort zone (and skill level!) cooking these! The ones that came out ok tasted fantastic though. I will need to practice Dosa’s a bit I think.
A really tasty dish with the Dosa, potato masala and coconut chutney. The chutney was incredible on it’s own and I had to stop myself just eating that!
As mentioned ealier, less oil in the pan and a low sided pan makes things a lot easier. No real changes other than that though.
| Cook Difficulty: | 4/5 |
| Cook Duration: | Medium: 3/5 |
| Cook Equipment: | Napoleon Pro 22 |
| Cook Method: | Cast Iron Pan |
| Charcoal: | Resilient Woodlands Mixed Hardwood |
| Smoking Wood: | N/A |
| Cook temperature: | Hot |
| Cook time: | Couple of minutes per Dosa |
| Internal temperature: | N/A |
| Notes: | Less oil in the pan and a low sided pan is better. |
This recipe is from Root and Leaf by Rich Harris:
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