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Such a quiet weekend that crept up on us and left us sighing in its wake as

it slipped away leaving us in the throws of a monday awakening from a sleep

twined into another.

Taniasta

 

 

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