Oats & Rava Dosa with Korean Chili Thread & Pickled Ginger
I’m back. 3 weeks without cooking has been pretty rough but I’m alive. India, of course was incredible as usual. Good food, great conversations, thick smog and zero boundaries. That being said, blizzard not withstanding, it’s great to be back home.
Time to cook some crazy food. Keeping it clean this time since I brought back some unwanted lbs with me and I don’t mean my luggage.
- 1/2 cup semolina
- 1/2 cup rice flour
- 1/2 cup oats flour
- 2+1/2 cups water
- 1 inch chopped ginger
- 1/2 cup chopped cilantro
- 1/4 cup chopped onions
- Salt to taste
- pickled ginger (topping)
- Black sesame seeds (topping)
- Korean chili thread (topping)
- Ghee/oil/butter to cook
- Add all the ingredients except for the toppings in a large bowl and whisk together. Set aside for 20-30 minutes.
- The batter is supposed to be a lot runnier than your regular Dosa batter. (Pouring consistency)
- Heat a Dosa pan or a non stick griddle. It has to be pretty hot for the Dosa to stick and get crispy.
- Pour a ladle full of batter in a circle starting from the outside, moving towards the center. No need to fill the holes. This is supposed to be lacey.
- Add some ghee/oil/butter to the edges to help loosen the Dosa and get a crispy texture.
- Add the toppings as per your taste. Remove with a spatula once brown. Fold over and serve hot.
One thought on “The Edible Lace”
Lovely lace !!