Rice Flour Crepes (Dosa)
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Yields: 6 depending on the size
Ingredients:
1 cup Biyyam Pindi ~ Rice Flour
¼ – ⅜ tsp. Salt (adjust to taste)
⅛ tsp. Chili Powder
8 Curry Leaves, chopped
2-3 tbsp. chopped Kothimeera ~ Cilantro ~ Coriander Leaves
2 small Green Chiles, seeded and chopped (approximately 1 tsp)
2 tbsp. finely chopped Onion
½ tsp. Jilakara ~ Jeera ~ Cumin Seeds
1 medium sized Garlic Clove
2 cups Water
Oil for cooking attlu
Preparation:
In a large bowl take rice flour, salt, chili powder, chopped curry leaves, chopped coriander, chopped green chiles and chopped onions.
Crush together cumin and garlic clove, and add it to rice flour mixture.
Mix everything together and make a thin batter by adding water. Mix properly to make a lump free batter.
Heat a griddle or a crepe pan to prepare attlu.
When the pan is hot, drop few drops of oil on pan and spread using a paper towel or an onion. If using a cast iron griddle, wipe the pan with onion before making each attu. Cut off the tip of the onion and use it to wipe and spread oil.
Pour about ⅓ cup of batter on the hot pan in a circular motion, from the outer end of the pan, to make a circle. Do not pour the batter in the middle as we do for dosa. Start pouring the batter from the outer end of the pan. Batter will spread and fill up in the center as well and if it doesn’t, then fill the center. It is not required to spread the batter. The pan has to be very hot to get pores on the attu.
Pour about 1 tsp of oil around the attu and on the attu. Move the pan around to evenly spread the oil.
Cook for about 2-3 minutes on medium high flame until the bottom of the attu is cooked.
Flip and add more oil if necessary and cook for few seconds.
Flip again and fold it into a half circle or into a triangle.
Transfer to a serving plate.
Repeat the same for remaining batter; steps 5 – 11.
These attu can be eat as it is without any chutney or pickle though I served with some chutney. I personally prefer it without any chutney and husband liked it with some chutney.
Note:
The main ingredients that go into these attlu are curry leaves, cumin, salt and chili powder. Some people even leave out the chili powder. Green chiles, onion, garlic and coriander leaves are optional ingredients and I like it with all these ingredients.
My mother-in-law use to pour a tempering made of cumin seeds, dry chiles and I think mustard seeds over the batter before making the attlu. Add the tempering to the batter, mix well and prepare the attlu as mentioned in the preparation.
From myspicykitchen.net