ravva dose

• Ragi flour - 1 cup
• Semolina - 1 cup
• Maida - 1/2 cup (flour)
• Rice flour - 1/2 cup
• Buttermilk - 1 cup
• Water as required
• Salt to taste
• Green chilies - 2, finely chopped
• Cumin seeds - 1 tsp
• Coriander leaves - 2 tbsps, finely chopped
• Curry leaves - a sprig, tear into pieces
• Oil as required

Method

1. Mix all the above ingredients (excluding oil) in a large bowl. Add enough water to form a runny batter like thick buttermilk.
2. Pre-heat an iron tawa on high for a minute. Do the water test (sprinkle few drops of water over the hot tawa such that it sizzles) and reduce heat. Pour a ladle full of dosa batter from the outward base of the tawa in a circular motion. Fill the gap in the middle with dosa batter. Don't drop batter like a thick lump but pour all over, evenly, filling the gaps.
3. Drizzle 1-2 tsps of oil along the edge of the dosa and the gaps in the middle.
4. Increase heat to medium flame and let the dosa cook for around 2 to 3 mts. If you want a slightly softer dosa, remove the dosa at this point. For a crisper dosa, increase flame to high and let the dosa roast for a half a minute or so
5. Remove to a serving plate and serve with sambar, chutney or podi of your choice.

coconut custard

Ingredients:

• Sugar  75 + 50 gm 
• Egg yolk 4
• Egg (whole) 1
• Milk 200 ml 
• Cream 100 ml 
• Coconut milk 100 ml 
• Coconut milk powder 50 gm 
• Ginger (peeled, roughly cut)  20 gm 
• Dry coconut (copra) — sliced into rings and roasted till golden brown (for garnish) 4 slices

Method:

• Preheat oven to 175 deg C.
• On medium heat, place a pan. Add 50 gm sugar and let it caramelise. Pour caramel into 6 custard cups or ramekins. Place these into a roasting pan.
• Heat milk in another pan. Add the ginger and simmer at low heat for 5-7 minutes.
• Strain the milk, add the sugar (75 gm), cream, coconut milk and coconut milk powder. Stir to mix well. Whisk the egg and the yolk into this mixture.
• Pour into the custard cups.
• Pour enough hot water on the roasting pan to come halfway up the sides of cups. Place into the oven and bake for 30-35 minutes, until custard is just set in centre.
• Remove the cups/ramekins, let it cool. Then refrigerate for at least 45 minutes.
• Run a knife on the inner sides of the cup and de-mould the custard on a plate.
• Garnish with the toasted coconut slices.