Dosa (Pancakes South-Indian Style) Recipe - Cooking Index
Dosa (Pancakes South-Indian Style) Recipe - Cooking Index
| 3 cups | 711ml | Parboiled rice |
| 1 cup | 237ml | Black gram dal |
| 2 teaspoons | 10ml | Fenugreek seeds |
| Oil - for frying | ||
| Salt - to taste |
Preparation time: 6 hrs soaking Cooking time: 40 minutes
1. Soak the parboiled rice in water for at least six hours. Make a smooth batter in a lblender.
2. Soak together the black gram dhal and fenugreek seeds, also for six hours. Make a smooth batter.
3. Mix the batters together, adding salt and set aside for at least twelve hours until the mixture ferments. Use a large pot since the batter is likely to increase in volume when fermented. The batter should become a mass of tiny bubbes. Do not stir too much.
4. Heat the tawa (griddle). Sprinkle a few drops of water. If it sizzles, the tawa is ready for use. 5. Smear a little oil on the tawa (do not use too much oil, as the batter will not spread evenly). When the oil smokes, lower the heat.
6. Pour a ladleful of batter over the tawa and spread quickly using a continuous spiral motion, spreading it outwards until the dosa measures about 6 inches. Pour a tsp of oil all round the edges.
7. Increase the heat and cook for a couple of minutes until golden brown in color.
8. Turn the dosa, carefully lifting the edges. Fry for another couple of minutes until done. 9. Serve hot with coconut chutney.
Source:
Madhur Jaffrey's Indian Cooking
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