INGREDIENTS

INSTRUCTIONS

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.  Converted by MC_Buster.  NOTES : A lovely and typical
North Indian Dosa with spicy dahl,  equally satisfying as a main course
or starter.Vegetarian friendly.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1469
Calories From Fat: 563
Total Fat: 64.2g
Cholesterol: 0mg
Sodium: 2786.8mg
Potassium: 2564.6mg
Carbohydrates: 188.3g
Fiber: 40.2g
Sugar: 3.9g
Protein: 49.9g