Rava Dosa Pancakes with Cumin Dahl And Coriander

Ingredients

To make the dahl - rinse the yellow split peas and check for small stones. Heat the olive oil in a saucepan and fry the garlic, ginger and chillies for 1-2 minutes over a medium heat. Add the cumin and turmeric and continue to cook for 1 minute. Add the yellow split peas and stir well, then add the water and bring to the boil. Reduce the heat to simmer and cook stirring occasionally for 30-40 minutes. Season with salt, remove from heat and keep to one side. To make the rava dosa pancakes: Mix all the dry ingredients together, pour the water into mix, whisking to form a smooth batter. (Please note 50ml of natural yogurt can be added to mixture at this stage adding a nice sourness to the taste. This is optional). Lightly oil a heavy based frying pan, and place over a moderate heat. 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 minute. Repeat this with the rest of the pancake mixture. To serve, slide a rava dosa pancake onto a plate. Place 2 spoonfuls of dahl onto the middle, 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 steamed spinach, raita and mango chutney. NOTES : A lovely and typical North Indian Dosa with spicy dahl, equally satisfying as a main course or starter.Vegetarian friendly.