Recipe - Dosas

14 ounce Patna or long grain rice
Washed in several changes
Of water
7 ounce Urad dal
1 teaspoon Salt
10 fl Vegetable oil

Osas: These nutritious pancakes from the Tamil Nadu region are versatile
and can be eaten for breakfast as a light lunch or for dinner. They may be
eaten plain with coconut chutney, or folded over potatoes.

Soak the rice and urad dal in separate bowls of water for about 2 hours.
The water should cover them by around 1 inch. Drain. Blend the urad dal
with 6 fl ounce water in an electric blender for 5 8 minutes until it is
pale, smooth, light and airy. Empty the mixture into a large bowl. Put the
rice and 6 tablespoons of water into the blender and blend until it turns
into a fine granular paste. Add to the dal with the salt and mix gently.
Cover and leave in a warm place like an airing cupboard to ferment for
2426 hours. The batter should double in volume. Add 7 fl ounce water fold in
gently and leave in a warm place for a further 1 One half hours. Heat 1 1/2
teaspoons of oil in a frying pan and when hot, drop 4 fl ounce of batter in
the centre of the pan. Put the rounded bottom of a soup spoon very lightly
into the center of the batter and using a slow, gentle and continuous
spiral motion, spread the batter outwards with the back of the spoon until
you have a pancake around 7 inches in diameter. Dribble One half teaspoon of oil
over the pancake and another One half teaspoon round the edges. Cover and cook
for 1 One half 2 minutes, or until the dosa has turned reddish brown. Turn
over and cook uncovered for a further minute or until the second side
develops reddish spots. TIPS: Urad dal is a small pale yellow split pea.
Buy it from Indian grocers or substitute the more familiar yellow split
peas available in supermarkets. From: Madhur Jaffrey's Flavours of India
Tamil Nadu

Recipe by: Madhur Jaffrey's Flavours of India

Posted to recipeludigest by Sharon Raghavachary schary@earthlink.net on
Feb 04, 1998