FOR THE FILLING
500 g Yellow split peas; (1lb)
2 tb Olive oil
4 Cloves garlic; finely
-chopped
1 1 1/2 inch p ginger; finely
-chopped
2 Red chillies; deseeded and
; chopped
2 ts Ground cumin
2 ts Ground turmeric
2 l Water; (3 1/2 pints)
Salt
1 15 g pack fresh coriander
100 ml Yogurt; optional (3 1/2fl
; oz)
-RAVA DOSA PANCAKES-
100 g Self raising flour; (3
-1/2oz)
100 g Semolina; (3 1/2oz)
100 g Polenta; (3 1/2oz)
2 ts Toasted cumin seeds
1 ts Turmeric
400 ml Water; (14fl oz)
Salt
2 tb Vegetable oil for frying
To make the dahl – rinse the yellow split peas and check for small stones.
Heat the olive oil in a saucepan and fry the garlic, ginger and chillies
for 1-2 minutes over a medium heat.
Add the cumin and turmeric and continue to cook for 1 minute.
Add the yellow split peas and stir well, then add the water and bring to
the boil. Reduce the heat to simmer and cook stirring occasionally for
30-40 minutes.
Season with salt, remove from heat and keep to one side.
To make the rava dosa pancakes: Mix all the dry ingredients together, pour
the water into mix, whisking to form a smooth batter. (Please note 50ml of
natural yogurt can be added to mixture at this stage adding a nice sourness
to the taste. This is optional).
Lightly oil a heavy based frying pan, and place over a moderate heat.
Pour small amounts of the mixture into the middle of the pan and tilt to
allow the mixutre to spread to the edges.
When bubbles appear on the surface flip the pancake over with a palette
knife and cook for a further minute. Repeat this with the rest of the
pancake mixture.
To serve, slide a rava dosa pancake onto a plate. Place 2 spoonfuls of dahl
onto the middle, put 1 tablespoon of yogurt on top, if using, and 1-2
sprigs of coriander. Fold the top over and the sides, and roll into sausage
shapes.
Notes These are very good with steamed spinach, raita and mango chutney.
Yields
1 servings