And they did, beautifully.
I tried this, Rawa Dosa from Study Food. It was also a recipe that had previously been made for Taste and Create. Taste and Create is a bunch of bloggers who are assigned a blog and then they have to make a recipe from that blog, and write about it. I was asked to join them a couple of months ago, and I did.
I got rave reviews on this dish by the way. Although I did have to modify it a bit. I had no way of getting Semolina flour or Farina without traveling 60 miles to the nearest story that sold it, but it just so happened I had some Gram Flour, also known as Chickpea Flour in the cupboard. Plus of course the rice flour I had made previously so I used them.
1 1/2 cups Chickpea Flour
1/2 cup Rice Flour
1/2 large red onion, finely minced
2 teaspoons olive oil
1 1/2 finely chopped Jalapeno Chilies (I used some that I keep in my freezer)
1/4-1/2 teaspoon grated ginger (I keep a ginger root in my freezer and use my microplane to get fresh grated ginger when a recipe calls for it)
1/2 cup Plain Greek Yoghurt
1 tablespoon fresh coriander leaves (I actually didn't have any)
1/2 teaspoon salt or to taste
2 cups + of water, enough to make a thin batter
Peanut oil for frying
Mix up the batter and let sit at room temperature for at least one hour before making the Dosa's. This should resemble a thin pancake batter. And this is important. I made a Dosa from it just after mixing it, and it tasted totally different from those I made after the batter sat for the hour or so. It's almost as if they matured in taste.
Next time I might add some flour to them, I was also trying to keep them gluten free, but I think the addition of flour might help, will help a lot. When frying these, wait til they turn translucent and bubble a little before turning them. In other words, pretend they are pancakes.
I served these with some Major Grey's Chutney and they were so good together. The combination of the sweet and the hot were so good.