Rava Dosa with Pudina Chutney | Savory Semolina Pancakes with Mint Chutney

Let's talk about the best days of the week. Yes, you guessed it right! Weekends are always about relaxing. And, heralding every weekend is a hearty breakfast that follows a late night of Friday fun with friends and family or all by yourself watching a flick - Your pick! But, wait a minute! Did I just hear you say - "What do I make for breakfast?". And, you dare not answer yourself with something as mundane as cereal with milk, or worse a store-bought slice of bread or a bagel thrown under a dollop of self-proclaimed low-fat, imitation butter. 

Of course, all these are quick fix breakfast solutions for on-the-run weekdays. In fact, I  myself gorge these down as if the world is coming to a close every morning. But, what if one day the cereal and bread aisles in the supermarket vanished. Zap!

Ok, let's not make it sound that bad. But here's what - I always make sure I make something elaborate for breakfast on weekends imagining there's no bread. Oh and yes, no frozen breakfasts, too! That way you are not only satisfying your taste-buds with some fresh, home-made food but can also go light on lunch and dinner. Isn't that just what more researchers say? See, I wasn't wrong anyway. Ok, ok. So much for my justification. But, here's my point - Make Rava dosa with pudina chutney. I can see you salivating. Go grab the ingredients. Even if its not the weekend, just go!

Idli (Idli Batter)

I have two methods of preparing Idli Batter. One uses Idli rava and the other comprises rice. You can opt either one of them to make idli batter.

Ingredients
1 cup - Urad Dal
2.5 cups - Idli Rava ( you get this in Indian stores) OR Rice
1 handful - Poha (flattened rice)
Salt, to taste
A pinch of baking powder/soda

Method (using Idli Rava)
1. Soak urad dal and poha overnight/8hours.
2. Drain excess water and grind into a smooth, thick mixture.
3. Add the Idli Rava and mix. This will make the better very dry and hard to mix. So pour in some water. Not too much, but just enough to make it like a batter. Remember this batter HAS to be thick (Thicker than dosa batter consistency)
4. Add salt and soda.
5. Leave to ferment. This takes about 6-8 hours.
6. Stir the fermented batter to remove any air bubbles. (Well fermented batter will have lots of air bubbles and would have risen up in the vessel)
7. Promptly refrigerate.
8. When required, grease idli mould stand and pour batter. Steam in pressure cooker and serve hot with any chutney of your choice.

Method (using Rice)
1. Soak urad dal, rice and poha overnight/8hours.
2. Drain excess water and grind into a smooth, thick mixture.
3. Add salt and soda.
4. Leave to ferment. This takes about 6-8 hours.
5. Stir the fermented batter to remove any air bubbles. (Well fermented batter will have lots of air bubbles and would have risen up in the vessel)
6. Promptly refrigerate.
7. When required, grease idli mould stand and pour batter. Steam in pressure cooker and serve hot with any chutney of your choice.

This batter keeps for about a week in pleasant weather conditions in the refrigerator.

Fermenting Tips
a) If the weather is cold (below 10C) then I suggest that you turn on the oven for a while to about 250F and preheat. Then Turn Off once its hot. Now, toss the vessel of mixed batter into it with a plate/bowl under it, in case the batter overflows after fermenting.
b) If the weather is warm/pleasant (between 10C to about 20C) you can just place it on your stove, right on top of the part where the flame of the burners are lit. That warmth will be enough for fermentation.
c) If the weather is hot don't do any of the above. The heat in the air will ferment the batter in no time.

Dosa (Dosa Batter)

Ingredients
1 cup - Urad Dal
3 cups - Rice ( you can use either boiled rice or regular rice. I use regular rice. You can also use the rice that mentions Idli Dosa Rice in Indian Stores here.)
1 handful - Poha (flattened rice)
1.5 tsp - Methi seeds
3 tbsp - Toor Dal
3 tbsp - Channa Dal
A pinch of baking soda
And, of course, some salt to taste!

Method
1. Simply mix and soak all these ingredients with sufficient water (since the dals absorb water add enough water. One and half to two times the amount of the mixed ingredients should be good) for about 8 hours/overnight. You need not wash the mixture
2. After 8-10 hours, drain excess water
3. Grind in a blender/mixer until it becomes very smooth in texture. Do not add too much water. Maintain a thick batter like consistency as you grind it
5. Pour the batter in a vessel and add salt, to taste. Make sure you use a large vessel to allow the batter to rise
6. Add the soda
7. Leave to ferment. This takes about 6-8 hours.
8. Stir the fermented batter to remove any air bubbles. (Well fermented batter will have lots of air bubbles and would have risen up in the vessel)
9. Promptly refrigerate.
10. When required, make dosas by pouring the batter using a deep, round ladle on a hot griddle (previously sprinkled with oil) just like you would pancakes. Enjoy with chutney/alu sabji

This batter keeps for about a week in pleasant weather conditions in the refrigerator.

Fermenting Tips
a) If the weather is cold (below 10C) then I suggest that you turn on the oven for a while to about 250F and preheat. Then Turn Off once its hot. Now, toss the vessel of mixed batter into it with a plate/bowl under it, in case the batter overflows after fermenting.
b) If the weather is warm/pleasant (between 10C to about 20C) you can just place it on your stove, right on top of the part where the flame of the burners are lit. That warmth will be enough for fermentation.
c) If the weather is hot don't do any of the above. The heat in the air will ferment the batter in no time.