Dosai is a much loved breakfast affair in south India.Here one can never get tired of eating dosai day after other.Though the traditional variety is as tasty and healthy,those instant varieties are definitely a boon for those forgetful (that's me) people who miss soaking rice yet crave for dosai every now and then :). Though I say instant variety,the taste,texture or flavor of these types are not compromised,in fact you can make different flavored dosai in instant versions.I have already blogged about very much loved instant varieties like tomato,rava and vendhaya dosai here and this aval dosai is one more to join the repertoire.Aval means beaten rice in Tamil and it is used in many recipes across India,Aval is a very healthy ingredient and known for its low calorific value. When you are kind of bored with usual aval upma you can try this dosai for a change,I hope you will enjoy this soft,spongy and slightly sweet dosai.The slight natural sweetish taste comes from aval itself and it is best served with milagai podi.Aval dosai recipe
Star ingredients:Aval(beaten rice) and rice flour
Time:2 hours+30 minutes
Yield:10-12
Ingredients:
1 1/4 cup thick aval(beaten rice)
1/2 cup rice flour
1/4 cup rava(cream of wheat)
Salt
Oil to make dosai
Method:
1.Wash and soak aval in water for 1 1/2 -2 hours. Grind to a smooth paste along with salt.Add only 1/4 -1/2 cup water while grinding.
2.Mix rice flour and rava with the batter and mix well.Adjust salt.Now add water to bring to the dosa batter consistency.(When you the take and pour the batter in a ladle it should be free flowing)
3.Heat a tava and drizzle some oil over it.Spread well.Pour a laddle full of batter and just spread a little.(Like uthapam)
4.Cook for 2-3 minutes.flip gently and cook from the other side for 3 more minutes.Finish the rest of the batter.Serve hot.
Notes:
1.Aval makes these dosai very spongy,addition of rice flour and rava is ease the process.Do not spread the batter very thin as you do for normal dosai.If you are not able to remove dosai from tava,try adding 1 more tablespoon rice flour to the batter.
2.Use non stick tava if preferred.
3.The left over batter(if any) can be refrigerated and used for 1-2 days.
4.The temperature of tava is crucial for good dosai.Usually even if the first 1-2 dosai don't turn out well,once the temperature is correct,it will be easy to prepare.
