Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bakery Breakfast
Snacks Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Urad dal
1 c Long-grain rice
3/4 ts Salt
3/4 ts Ground cumin seeds
1/2 c Vegetable oil (about)
Pick over and wash urad dal. Soak in 2 cups water for
8 hours.
Wash rice and soak in 3 cups water for 8 hours.
Drain dal; blend in food processor or blender for 2
minutes, scraping down sides occasionally. Add 2
tablespoons water and process another minute. Add
another 2 tablespoons water and process again for one
minute. Continue adding water until you've reached 3/4
cup total, and mixture is light and fluffy. Place in
a bowl and set aside.
Drain rice; blend in food processor or blender, adding
3/4 of water 2 tablespoons at a time, until mixture
resembles fine grains of semolina. Combine rice
mixture with dal mixture. Cover and leave in a warm
place to ferment, 16-20 hours.
The fermented batter should be frothy. Add the salt
and cumin and stir to combine.
Have all cooking paraphernalia ready and at hand. You
will need to have near your skillet: 1/4 to 1/2 cup of
vegetable oil in a cup or bowl with a small spoon, a
larger spoon to spread the batter, the bowl of batter
with a 1/2-cup measuring scoop/cup, a metal spatula
for turning the pancakes, and a plate on which to
place the finished dosas after they are cooked.
Pour 1 teaspoon of oil into the skillet and tilt to
distribute evenly. Heat the skillet over medium-low
until oil is hot. Pour 1/2 cup of the mixture onto the
center of the hot skillet. Use the large spoon to
spread the batter in a spiral motion, until the
pancake is about 6-7 inches in diameter. Turn pancake
after 2 minutes and cook another 2 minutes on the
other side, until lightly browned. Remove pancake to
plate and repeat with remaining batter, adding only
enough additional oil to the skillet as needed to keep
surface evenly greased. I found that about 1/2 to 3/4
teaspoon for each pancake was plenty, but your mileage
may vary.
Serve with relishes, pickles, chutney, or cooked
vegetables.
Adapted by Karen Mintzias from Madhur Jaffrey's
"World-of-the-East Vegetarian Cooking"
