NY Dosas Special Rava Masala Dosa

• 2 cups rava/sooji (or semolina or Cream of Wheat, if you cant find it)
• 3 cups rice flour
• 1/4 cup maida (fine wheat flour)
• 1/2 cup cumin seeds
• 1 tablespoon ajwain (also called carom)
• 1 tablespoon salt
• 6 cups water
• 2 pounds potatoes, peeled
• 1 cup olive oil
• 1 tablespoon mustard seeds
• 1/2 white onion, finely diced
• 2 teaspoons ground turmeric
• 5 curry leaves, minced
• Handful cilantro, minced
• 1 carrot, julienned or finely diced
• 3 red bell peppers, julienned or finely diced
• Coconut chutney, for serving (optional)
• Mint-cilantro chutney, for serving (optional)
• Sambar, for serving (optional)

1. Combine the rava/sooji, rice flour, maida, cumin seeds, ajwain, 2 teaspoons of the salt, and the water in a large stockpot and mix well until it forms a thin batter.
2. Cover the pot and leave it outside in a warm place for 2 hours to ferment.
3. While the batter is fermenting, boil the potatoes in a saucepan with enough water to cover them until they are soft.
4. Using a fork, crush them lightly, but dont mash or puree them; leave some cubed chunks.
5. Heat 2 tablespoons of the olive oil in a large, deep saute pan over medium heat.
6. Add the mustard seeds and cook for 2 minutes.
7. Add the onion and saute until translucent.
8. Add the potato chunks, the turmeric, curry leaves, and the remaining 1 teaspoon salt and stir to combine.
9. Taste and readjust seasonings with more salt, if needed, and turn down the heat to low.
10. Heat 1 tablespoon of the remaining olive oil in a large nonstick pan or griddle over medium heat for about 3 minutes.
11. Using a ladle, transfer a small circle of batter to the middle of the pan.
12. Use the bottom of the ladle to gently spread the batter into a larger circle, swirling it in a clockwise circle.
13. Add a second ladleful of batter around the first circle and spread the batter once more so that you have a crepelike round the size of the pan.
14. After 3 minutes, the crepe should become crispy and ightly golden in color on the bottom.
15. At this point, scrape off the top, uncooked layer of the batter with a spatula, leaving only the crispy part on the pan.
16. (You can transfer the uncooked layer to the bowl of batter.)
17. Working quickly, so that the dosa oesnt overcook, add a pile of the crispy potatoes just to one side of the center of the dosa, and top with a sprinkle of the cilantro, a bit of carrot, and a bit of red bell pepper.
18. Use a long spatula, or two spatulas, one on each side, to fold the dosa in a half-moon shape and transfer it to a plate.
19. Repeat the same process with the remaining batter and fillings, adding more oil to the pan before cooking each dosa.
20. Serve with the chutneys and sambar.

ravasooji, rice flour, maida, cumin seeds, salt, water, potatoes, olive oil, mustard seeds, white onion, ground turmeric, curry, handful cilantro, carrot, red bell peppers, coconut chutney, cilantro

Taken from www.epicurious.com/recipes/food/views/ny-dosas-special-rava-masala-dosa-382273 (may not work)