Fresh Coriander, Ginger & Chile Breads
Submitted by ill_will
Indian rava dosa style griddle breads made with semolina, yogurt, fresh ginger, jalapeno, curry leaves, and cilantro. Crispy on the outside, soft inside, no fermentation required.
YIELD
1 batchPREP
20 minCOOK
25 minREADY
1 hrsThese dosa-style griddle breads are the South Indian shortcut that skips the overnight rice-and-lentil ferment and still delivers crisp, lacy edges with herbal heat in every bite. Semolina (rava) bound with yogurt takes one hour of resting instead of 12 hours of fermenting, and the result is genuinely close to a traditional rava dosa.
The flavor trio is South Indian textbook. Fresh chopped ginger, jalapeno (or any green chile), curry leaves, and cilantro get folded right into the batter so each crepe is studded with aromatic green specks. The yogurt provides tang and tenderness, semolina contributes the structural backbone, and a 1-hour rest lets everything hydrate properly.
Griddle technique is everything. Pour-and-spread in a swirling motion creates the wide, thin shape, and a barely-oiled cast iron surface gives those signature crispy brown spots without sticking.
Pro Tips
- Keep the griddle truly hot, medium-high not medium. Too cool and the dosa steams and sticks; too hot and it burns before spreading.
- Use the back of a wooden spoon or rubber spatula to spread immediately after pouring. The batter sets fast and won’t move once the bottom starts cooking.
- Don’t force the dosa off the griddle. Coax it with a thin sharp spatula. When ready, it releases naturally. Forcing it tears the lacy edge.
- Reserve one oily paper towel and use it between every dosa. Less mess, perfect oil coverage.
Variations
- Add ¼ cup finely chopped onion to the batter for a textural surprise in each bite.
- Sprinkle 1 teaspoon mustard seeds and a pinch of asafoetida (hing) for traditional South Indian aromatics.
- Serve with coconut chutney and sambar for a full South Indian breakfast spread.
Ingredients
Directions
In a medium-sized bowl, mix together the semolina, yogurt, chile, gingerroot, curry leaves, coriander leaves, and salt.
Add the water a little at a time, stirring while you pour.
When all the water has been added and the batter is smooth, cover the bowl and let the batter rest for approximately one hour.
To cook the breads, heat a large cast iron griddle over medium high heat.
Lightly oil the surface of the griddle using a paper towel, and reserve the towel for use between each dosa.
When the griddle is hot, pour on one-half cup of the batter.
As you pour, move in a circle out from the middle, trying to distribute the batter in as large a circle as possible.
Immediately after, use the flat back side of a wooden spoon or rubber spatula to move the batter to cover the gaps, trying again to increase the diameter of the dosa.
Try to make a circle 9 to 10 inch in diameter.
Over a medium high heat, the dosa will cook on its first side for one minute and a half.
After it has been cooking for one minute, begin to loosen it from the griddle with a sharp-edged spatula.
Coax the dosa, don’t force it, as it will come off easily from the griddle when it is ready.
When ready, flip to the other side.
The second side will cook in one and a half to two minutes, depending on the thickness of the dosa and the heat of the griddle.
You can check the dosa by simply lifting a corner with your spatula.
It should have nicely browned spots, but not nearly as uniformly brown as the first side.
When ready, remove to a plate. Before starting the second dosa, rub the surface of the griddle with the oily paper towel, or if it’s particularly dry, add a little more oil. Continue cooking until all the dosas have been made (they can be stacked one on top of the other when they finish cooking), or serve immediately as they are made, flapjack-style.
Comments
