VIDEO: Godhamba Dosa (Indian wheat flour pancakes) and chutney

[Am experimenting with something new: adding short videos from the kitchen. Using video from The Flip camera is very easy, I am learning...]

One of my favorite breakfasts as a child was mom's Godhamba dosa. It was really a good "default" breakfast, when we couldn't really be bothered with the longer process of making idli, rice-based dosa or upumma. D, my daughter, was playing sous chef today, and enjoying the flipping of the dosas...with some mess involved!

Rava Dosa
Ingredients
half cup chappati flour
1 teaspoon cumin seeds
half teaspoon salt
one cup water

• In a bowl, sift the salt into the flour, then mix in the water. The flour tends to be easy to mix, with little clumping.
• Mix in the cumin seeds
• Heat a flat skillet or pan, and smooth a thin layer of oil on it to prep it for cooking
• Ladle an eighth cup of the mix onto the skillet and smooth it out, working in a circular motion from center out (see the home-movie attached here!)
• Wait for the flour to set, then flip it over
• Take the dosa off the skillet when it gets to be a light brown
  
  

Sweet Chutney
As a child, I used to accompany the dosa with sugar. We experimented with sweet chutney today.

Ingredients:
quarter cup coconut flakes
half teaspoon cumin seeds
quarter cup water
(Conventional chutneys would also have one fresh green or red chili, a dried red chili, ten leaves of mint, and mustard seeds)

• Grind all the above in a food processor or mixie for about 5 minutes. It's ready to go. We also mixed in a teaspoon of confectioners sugar. See the action below!
• More conventional chutneys would have you blend a chili and mint. Once you pour out the chutney, you would pop the mustard seeds and dried chili in a teaspoon of oil and pour it in to top the chutney