Quick Multi-flour Dosas (South Indian Savoury Pancakes)

Ingredients:
Wheat flour - 1/2 cup
Rava (semolina) - 1/2 cup
Rice flour - 1/2 cup
Salt - 1 tsp or to taste
Curry leaves, chopped - 6-8 (optional)
Cumin seeds - 1/2 tsp (optional)
Oil (preferably sesame seed) - a few tbsp
Water - approximately twice the volume of flour used


Time (cook + prep): 10-15 min
Servings: 4-6 dosas

Method:
Mix the flours and salt (and optionally, the cumin seeds and curry leaves) together in a bowl. Gradually add water, mixing well to form a thin batter (it took me just under 3 cups). Heat a griddle and spread a few drops of sesame seed oil. With a ladle, pour about 1/2 a cup of batter onto the griddle and immediately spread it with the round bottom of the ladle, gently pressing down in a slow spiral motion starting from the center. (If the batter is too thick, it will start sticking to the bottom of the ladle and leave holes in the dosa.) Sprinkle a few drops of oil on the top side of the dosa. As it loses moisture, the colour of the top side will slowly darken (You'll be able to see slightly darker regions the minute you start spreading the batter with the ladle). When the entire top side has changed colour (takes under a minute if the griddle is hot enough), use a spatula to flip it over. Repeat procedure on this side. Serve hot with coconut chutney, milagai podi and/or yogurt.


Author: Shrinkingsodacan

Cabbage Poriyal (South Indian Cabbage Stir Fry)

Ingredients:
Cabbage, shredded - 1 med
Green chillies, slit lengthwise - 2-3
Curry leaves - 5-6
Mustard seeds - 1 tsp
Udad dal (black gram lentils) - 1 tsp
Coconut, grated - 4 tbsp
Oil - 2 tbsp
Cumin powder - 1 tsp
Pepper powder - 1/4 tsp
Salt - 1 tsp


Time: 15 min
Serving size: 2-3

Method:
Heat the oil in a wok and add the mustard seeds and udad dal. When the seeds begin to crackle and the dal starts turning brown, add the curry leaves and green chillies. Stir to coat well. Now add the cabbage, cumin and pepper powder and coconut and mix well. Cook for a few minutes. Add salt, then cook covered on a medium flame for a few more minutes. Serve hot with rice or chapatis.

Author: Shrinkingsodacan
Source: This recipe