Fresh Coriander, Ginger and Chile Breads
2 c Semolina flour 1 c Plain yogurt 1 Fresh red chile; seed, -discard veins, chop fine, -or 1 Jalapeno 1 tb Ginger; chop fine 1 tb Curry leaves 2 tb Coriander leaves; rough chop
Ingredients
- 2c semolina flour
- 1c plain yogurt
- 1fresh red chile; seed,
- 1tb ginger; chop fine
- 1tb curry leaves
- 2tb coriander leaves; rough chop
- 1/2ts salt
- 2c warm water
Directions
- 1
2 c Semolina flour 1 c Plain yogurt 1 Fresh red chile
- 2
seed, -discard veins, chop fine, -or 1 Jalapeno 1 tb Ginger
- 3
chop fine 1 tb Curry leaves 2 tb Coriander leaves
- 4
rough chop 1/2 ts Salt 2 c Warm water Oil for griddle surface In a medium-sized bowl, mix together the semolina, yogurt, chile, gingerroot,
- 5
Add the water a little at a time, stirring while you pour
- 6
When all the water has been added and the batter is smooth, cover the bowl and let the batter rest for approximately one hour
- 7
To cook the breads, heat a large cast iron griddle over medium high heat
- 8
Lightly oil the surface of the griddle using a paper towel, and reserve the towel for use between each dosa