Bit Dosa / Pappu Rotta
Once I saw this, I did not even close Sudha's page as I wanted to try this recipe immediately. I followed the instructions to the 't' and was rewarded with an awesome dish. It was worth the effort.
|Pappu Rotta / Bit Dosa|
For the Dosa
Raw Rice - 1 cup
Coconut - 2½ Tbsp, grated
Salt to taste
For the Seasoning:
Tur Dal - 1½ Tbsp
Oil - 2 Tbsp
Mustard Seeds - ½ tsp
Urad Dal - ½ tsp
Turmerric Powder - ¼ tsp
Green Chillies - 5, ground coarsely
Corriander Leaves - 2 Tbsp
Juice of half a Lemon
Wash and soak the rice for 2 hours.
Cook the Dal until soft, but firm. Keep aside with the water in which it was cooked.
Add grated coconut to the rice and grind to a very smooth paste with salt to taste.
Keep batter aside in a large bowl.
Wash the mixer jar with about 1/2 cup of water and transfer to a pan. Cook this water over medium heat to thicken.
Add it to batter and mix well. Add more water as needed to the batter to get a pouring consistency.
Heat a tava and pour the batter thinly to make a Dosa (Like Rava Dosa). Cover and allow to set.
Flip over and cook for 5 seconds. Remove to a plate. Cut into tiny squares.
Repeat for the remaining batter.
Keep the cut Dosa in a plate, covered.
Heat oil in a kadai and splutter mustard seeds and urad dal. Add curry leaves, turmerric powder and green chillies. Immediatedly add the cooked dal with the water (about 5 - 6 Tbsp) in which it was cooked. Simmer until the water has almost eveporated.
Add Dosa bits and mix gently. Add chopped corriander leaves and lemon juice. Mix well and serve.