As promised here is an easy dosa recipe. It is easy because the 'stuffing' is cooked at the same time and the batter is simple.
Rava Dosa
2 cups water
¼ cup all purpose flour
2/3 cup fine semolina flour
1/3 cup white rice flour
1 tablespoon evoo
1 red bell pepper minced
1 green bell pepper minced
Enough shallots, minced, to measure 1/3 of a cup
3 minced small hot chilies
2 tablespoons minced cilantro
1.5 teaspoons crushed cumin seeds
1 teaspoon cayenne
1.5 teaspoons kosher salt
¼ teaspoon ground Malabar black pepper
1/8 teaspoon ground allspice
Combine and whisk the flour and water. Allow this mixture to sit for 2 to 3 hours at room temp.
In a sauté pan add the evoo. When piping hot add the cumin seeds and allow them to sizzle in the oil for 15 seconds. Add the shallots,bell peppers, small chilies, cilantro, cayenne, black pepper and allspice. Saute on medium high heat for 5 minutes until color shows on vegetables. Off heat.
After the allotted wait time on the dosa mixture add the two mixtures together and add the salt. Combine well.
This dosa is best done in a skillet or crepe pan versus a flattop or tava.
Heat cooking surface to medium low heat, test by flicking water onto surface, if it dances its ready. Brush surface with approximately ½ teaspoon of oil to prevent sticking. Pour or ladle 3 ounces of batter to the center of the cooking surface. Using the back of the ladle or the bottom of a large round spoon shape the crepe/dosa to form a round crepe like appearance.
Cook the first side for 2 minutes. Flip and cook the second side for 1 minute. Keep warm in a slow oven.
Looks fantastic, Mike, you're a pro.