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	Exported from  MasterCook  *


                            SOUTH INDIAN DOSAS

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"
 


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