Fresh coriander, ginger and chile breads

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Fresh Coriander, Ginger and Chile Breads
  Categories: Breads, Ethnic
       Yield: 8 Rava dosas
  
       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
     1/2 ts Salt
       2 c  Warm water
            Oil for griddle surface
  
   In a medium-sized bowl, mix together the semolina, yogurt, chile,
   gingerroot, curry leaves, coriander leaves, and salt. Add the water a
   little at a time, stirring while you pour. When all the water has been
   added and the batter is smooth, cover the bowl and let the batter rest for
   approximately one hour. To cook the breads, heat a large cast iron griddle
   over medium high heat. Lightly oil the surface of the griddle using a paper
   towel, and reserve the towel for use between each dosa. When the griddle is
   hot, pour on one-half cup of the batter. As you pour, move in a circle out
   from the middle, trying to distribute the batter in as large a circle as
   possible. Immediately after, use the flat back side of a wooden spoon or
   rubber spatula to move the batter to cover the gaps, trying again to
   increase the diameter of the dosa. Try to make a circle 9 to 10" in
   diameter. Over a medium high heat, the dosa will cook on its first side for
   one minute and a half. After it has been cooking for one minute, begin to
   loosen it from the griddle with a sharp-edged spatula. Coax the dosa, don't
   force it, as it will come off easily from the griddle when it is ready.
   When ready, flip to the other side. The second side will cook in one and a
   half to two minutes, depending on the thickness of the dosa and the heat of
   the griddle. You can check the dosa by simply lifting a corner with your
   spatula. It should have nicely browned spots, but not nearly as uniformly
   brown as the first side. When ready, remove to a plate. Before starting the
   second dosa, rub the surface of the griddle with the oily paper towel, or
   if it's particularly dry, add a little more oil. Continue cooking until all
   the dosas have been made (they can be stacked one on top of the other when
   they finish cooking), or serve immediately as they are made,
   flapjack-style. Source: Bakers' Dozen, Alford and Duguid, TVFN. MM Waldine
   Van Geffen vghc42a@prodigy.com.
  
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