Thavala Dosa

During our weekly call to India, my sister in law mentioned that she made Thavala Dosa. It is a crispy pancake made with powdered rice and lentils batter. I tried it out for the first time this week. Thank you manni for the recipe. The powdered mixture looked like falafel mixture. Thavala dosa mixture can be made ahead and stored in a container, and use as needed.

Ingredients to make into coarse powder:

1 Cup Idly rice

3/4 Cup Toor dal

1/2 Cup Channa dal

1/4 Cup Urad dal

1 Tablespoon Moong dal

For 1 cup of coarse mixture:

3 green chili, chopped

2 teaspoon grated ginger

5-6 fresh curry leaves

1/4 Cup grated coconut

1/2 teaspoon asafoetida

2-3 Tablespoon yogurt (more if required)

1/8 teaspoon Mustard seeds per dosa

Method:

1. Slightly dry roast 1 cup idly rice in a pan, just until the rice gets some heat. Allow to cool.

2. Pulse rice in a blender or mixer to a coarse grain, like idly rava. Remove from blender into a large bowl.

3. Add all the lentils to the blender and pulse to coarse rava. 

4. Remove from blender and mix to combine with powdered rice. This would yield about 3 cups of powdered mixture. Store it in an air tight container until you want to use it. 

5. Take 1 cup of the thavala dosa mixture in a large bowl.

6. Add enough water to immerse (about a cup, add more as required). Cover and let it rest for 2 hours.

7. After 2 hours, stir the batter. Add 2-3 tablespoons plain yogurt and stir to make a thick dosa or adai batter. 

                                                         

8. Stir in chopped green chili, grated ginger, curry leaves, coconut, asafoetida, and salt. Add a little water or yogurt if required.

9. Heat a heavy bottom pan or kadai on medium heat. 

10. Heat 2 teaspoons oil ( sesame or coconut oil). Temper 1/8 teaspoon mustard seeds. Spread oil around the pan.

                                                              

11. Pour 1/3 cup of batter and gently spread it so it is even. 

                           

12. Cover the pan with a lid. Cook on low medium, without disturbing, 5-7 minutes. 

                                             

13. When you see the edges turn golden brown, gently flip dosa over, lift gently from the edges. Be careful not to break the pancake. Cover and cook for another 5-7 minutes, until both sides are golden brown. 

                                             

14. Carefully remove thavala dosa from the pan onto a plate.

                                             

15. Repeat process with remaining batter.

16. Thavala dosa is crispy on the outside and soft on the inside. It tastes good as is. You can serve it with coconut chutney or milagai podi (chutney powder). My husband likes to eat it with brown sugar (vellam / gud).

                       

Note:

1.Using sour yogurt enhances the taste of thavala dosa.

2. You can add 1-2 teaspoons of fresh coarsely ground black pepper.

3. You can add tempered mustard seeds directly to the batter before cooking, instead of tempering before every dosa.

4. You can pulse dried red chili along the lentils instead of adding fresh green chili to the batter.

5. Thavala dosa tastes better when made in cast iron kadai, makes them crispy.