8.
Heat tava on medium heat no more than 5 minutes. Put one round
on tava. Cook 1 minute (Top should begin to look dry. There should be
a few light golden brown specks on the underside – if the round does not
have the desired light golden brown specks on the underside, cook
30 seconds longer). Turn over. Spread
1
/
4
tsp/1.3 ml oil all over the top
surface of round (about 15 seconds). Cook about 45 seconds or till a
few light golden brown specks appear. Turn over. Spread
1
/
4
tsp/1.3 ml
oil all over the top surface of round (about 15 seconds). Lightly press
entire round with spatula, rotating and pressing a small area at a time
(about 45 seconds). Turn over. Cook, pressing round in the same way,
about 1 minute. (
Roti
should be evenly cooked on both sides, with golden
brown spots. It should not be very crisp so do not allow spots to become
dark brown. A
roti
takes about 4 minutes to cook.) Remove. Keep aside.
Cook remaining rounds in the same way. Wipe tava with a kitchen cloth
or paper napkin.
9.
Spread
1
/
2
tsp/2.5 ml oil outwards from centre of tava over the
circular area (about 8 inch/20 cm in diameter) where the eggs will
be poured. Quickly take one of the bowls containing eggs, add one
portion salt and pepper (pre-measured in step 7), beat till mixed and pour
egg mixture in centre of tava. Quickly place one
roti
over egg mixture.
Press top surface of
roti
lightly with spatula till eggs stick to
roti
(about
30 seconds). Cook till eggs are set (about 30 seconds). Turn over. Cook
about 30 seconds. Slide
roti
(egg side up) onto a plate. Put empty, hot
tava on a coaster or grid. Do
step 10
without delay.
10.
Scatter
1
/
4
cup/25 g onion rings over eggs. Sprinkle
1
/
4
tsp/1.3 ml
green chilli (optional),
1
/
2
tsp/2.5 ml vinegar with green chillies and
1
/
2
tsp/2.5 ml
chaat masala
over onions. Starting at one edge, roll up
roti
. Serve hot. Quickly return tava to medium heat.
11.
Make and serve remaining rolls in the same way as in
step 9
and
step 10
.
Serving Suggestions:
1.
Serve with tomato ketchup or mustard sauce, if desired.
2.
Wrap a piece of aluminium foil around half of roll for holding.
•
at a time, mixing after each addition, till dough forms a soft ball
(stop adding water before dough becomes very wet and sticky). Knead
till dough is smooth and elastic (about 5 minutes). Keep covered with
a damp cloth about 30 minutes.
2.
Rub hands with a few drops of oil. Knead dough briefly. Make 4 balls
about 1
1
/
2
inch/3.8 cm in diameter. Keep covered with a damp cloth.
3.
On a floured board, roll a ball of dough into a flat round 8 inch/
20 cm in diameter (see page 5 para 14). Spread
1
/
2
tsp/2.5 ml oil all
over the top surface of the round.
4.
Starting at one edge, tightly roll up round (Figure J). With palms
of both hands roll back and forth till extended to 12 inch/30 cm
long (Figure K). Wind around one end into a flat coil (Figure L). Put
free end over centre top of coil (Figure M). Press down free end gently.
Flatten coil slightly.
5.
Make remaining balls into coils in the same way as in
step 3
and
step 4
. Keep covered with a damp cloth.
6.
On a floured board, roll each coil into a flat round 8 inch/20 cm
in diameter. Keep on a lightly floured surface, covered with a damp cloth.
7.
Break 2 eggs into each of 4 small bowls. Beat eggs in each bowl with
a fork just till yolks and whites are mixed. Keep aside. Put
1
/
8
tsp/
0.6 ml salt and
1
/
8
tsp/0.6 ml pepper onto each of 4 small plates to
make four portions. Keep aside.
Figure J
Figure K
Figure L
Figure M
13
Содержание Futura Nonstick Dosa Tava Griddle
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