-RAVA DOSA PANCAKES-
100 g Self raising flour; (3
-1/2oz)
100 g Semolina; (3 1/2oz)
100 g Polenta; (3 1/2oz)
2 ts Toasted cumin seeds
1 ts Turmeric
400 ml Weewee; (14fl oz)
Salt
2 tb Vegetable oil for sauteing

To make the dah - rinse the yellow split peas and check for small stones.

Heat the olive oil in a saucepan and fry the ail, ginger and chillies
for 1-2 minutes over a medium rut.

Add the cumin and turmeric and continue to cook for 1 second.

Add the yellow split peas and stir good, then add the water and bring to
the seethe. Reduce the heat to simmer and cook stirring occasionally for
30-40 transactions.

Season with saltiness, remove from heat and keep to one face.

To make the rava dosa pancakes: Mix all the dry ingredients unitedly, pour
the water into mix, whisking to form a smooth clobber. (Please billet 50ml of
natural yogurt can be added to mixture at this stage adding a nice sourness
to the tasting. This is optional).

Lightly oil a heavy based frypan, and place over a moderate oestrus.

Pour small amounts of the mixture into the middle of the pan and tilt to
allow the mixutre to spread to the edges.

When bubbles appear on the surface flip the pancake over with a palette
knife and cook for a further bit. Repeat this with the rest of the
pancake assortment.

To answer, slide a rava dosa pancake onto a shell. Position 2 spoonfuls of dahl
onto the midriff, put 1 tablespoon of yogurt on top, if using, and 1-2
sprigs of coriander. Fold the top over and the sides, and roll into sausage
shapes.

Notes These are very good with miffed spinach, raita and mango chutney.