Bread Dosa /Ghavan

Before when Food Blogging World was unknown to me , I used to browse through Sanjeev Kapoor. I think the recipes are not given in detail over there but still it’s a great bible for all, the site tries to cover up most of cuisines.  Whenever I like any recipe I normally bookmark it and always decide that I will go through it step wise while trying it out, but when I am really trying these recipes @ that time I just recollect pieces of it and hence my experimenting starts!
I always prefer any dish with bread in it and also I'm in love with the Dosa Family. So I had bookmarked this-  Bread Dosa Recipe.
But I did quite different than this, it turned out very well infact very much like Ghavan (in Marathi – it’s a small dosa, Mom prepares with mixture of Rice flour and Rava).

You Need:

• White Bread Slices – 6-7 – soaked in water (I did not throw the edges as mentioned by SK – can't bear wastage of food for tiny tiny taste changes ;))
• Onion: One small size
• Green chili: 1-2
• Rice Flour: 1-2 tbsp
• Rava/Sooji: 1 cup
• Ginger: ½ inch
• Chilli flakes: 1-2 tbsp
• Yogurt: 2-3 tbsp
• Coriander leaves: finely chopped
• Salt to taste
• Oil: to shallow fry

You Do:

1. Mix green chilies, ginger and onion and chop it finely or nearly grind it. (I used food processor)                                                                                                        
2. Squeeze out excess water from the soaked bread, then mix it with rice flour and rava with whisked yogurt – blend it with the above mixture.
3. Mix water and adjust the consistency as to make it like a dosa batter.  I just wanted to make spicy so used chili flakes too. Also used coriander leaves just make it look better.                                                                                                          
4. It doesn’t get circled as smoothly as normal dosa batter, have to put it similar to rava dosa or ghavan.  Use appropriate oil to shallow fry.
5. Cook from both the sides till it turns brown.

I served with Ridge gourd skin chutney and Dosa Special Potato sabzi.

Differences with the original:

• As I wanted to prepare this very quick dish so I mixed the chopped onion-ginger-green chilies with the batter, while SK suggested to sauté it then mix it.
• Hence also avoided the tempering stuffs.

Sending this to Priya for her Sunday Snacks-Snacks With Bread.