Wednesday, August 15, 2012

Karaicha Mavu Dosai

Karaicha Mavu Dosai with Araichu Vitta Vengaya Sambar is a pleasant memory from my mom's kitchen.
We were a family of 7 and usually we had a few more people joining us during evening tiffin time. So mother had to make at least 40 or 50 dosas in an evening sitting in that hot Chennai kitchen. Looking back I admire her and the fact that she never complained about it. And those were pre-Teflon Tawa days and Karaicha mavu dosai was quite a temperamental dish. It could tear if you tried to take it off the tawa too quickly and it could stick to the pan if the proportion of ingredients was amiss; It. took longer to cook - almost three times the tome needed for the regular Araicha Dosai. The heat had to be adjusted periodically. So it was not a regular event and I always looked forward to that odd day when Karaicha Mavu Dosai happened with Araichu Vitta Sambar. Heaven!

Today it would probably qualify as a quick snack, fast food since all the flours can be picked off the shelves of stores and non-stick pans are any dosa-maker's delight. Here is the simple version of the Dosa, the type my mom made. You can add ginger and onions and make it like Rava Dosa if you like.


Arisi Mavu (Rice Flour)               : 1 1/2 cup
Maida  (all purpose flour)            : 1/2 cup
Rawa   (Semolina)                      : 1/4 cup
Jeeragam (Cumin)                      : 1 tblsp
Pacahai Milagai (Green chillies) : 3 - 4 finely chopped
Oil                                               : for tempering and to cook the dosas.

Mix The flours and Rawa and add enough water to bring it to a watery thin consistency. Let the mixture rest for an hour. Add salt.

Heat 2 tsps oil and add the cumin and green chillies. Pour it over the mixture and mix well. Now the batter is ready for use.

Heat a tawa and smear oil on it. The Tawa has to be really hot before you pour the batter. Take a ladleful of batter and pour it over the pan like Rava dosa. It doesn't have to be a perfect circle but can form a rough continuous shape with small holes all over the inner surface.  Pour a spoon of oil all around the outer edge and also in the holes in the inner surface, Once the dosa is cooked it will leave the pan easily.Cook on both sides.

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