MASALA DOSAI (Indian)

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MASALA DOSAI

 

(4 servings)

 

 

 

Enjoy this " crepe, " with potato stuffing.

 

 

 

1/2 cup blackgram dal

 

2 teaspoons fenugreek

 

1 cup enriched long grain rice

 

2 Tablespoons lime juice (optional)

 

2 cups water

 

 

 

Soak blackgram dal and fenugreek together and rice separately for

at least 6 hours. Using a blender, with less than 1/3 cup of water, blend rice

first and keep it separate. Next, with less than 1/3 cup of water, blend

blackgram dal and fenugreek together. Combine the two mixtures. The

batter should not be too thick or too thin. If you take the batter and pour it

out of a spoon, the flow from the spoon should be even. Keep the batter in

a big pot for at least 12 hours until it ferments and tastes a bit sour. If you

do not get a sour flavor, add lime juice.

 

 

 

Heat a non-stick pan until it becomes medium hot and wipe the

pan with a little oil dipped on a cloth or paper towel. When the pan

becomes hot, take a small scoop of batter and pour it on to the pan. Spread

it around and make a small circle of batter. Flip it over to the other side

when one side is done, that is when air bubbles begin to appear. Reduce the

heat to medium before you cook the next one.

 

 

 

Hints:

 

1. Sprinkle some water on the pan to make the pan cool.

 

2. Keep the pan hot but not so hot as to burn the dosai.

 

3. If you find the dosai a bit dry, add 1/8 teaspoon of oil around the edges

of the next dosai so as to make it less dry. Flip it and add 1/8 teaspoon of

oil.

 

 

 

Total calories per serving: 253

 

Fat: 2 grams

 

 

 

 

 

 

Penny

 

 

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