Dosa (Pancakes South-Indian St...

[Guest guest]

Hi

Thanks for the recipe . I have been looking for a good one for ages. My

question is where do I leave the batter to ferment ? room temperature or

refrigerated ? I would love to serve this tomorrow , could you kindly post the

recipe for coconut chutney , that typically accompanies this ?

Val

 

 

In a message dated 9/2/2009 6:48:56 A.M. Eastern Daylight Time,

rsingh7567 writes:

 

 

 

 

 

Dosa (Pancakes South-Indian Style)

 

3 cups parboiled rice

1 cup black gram dal

2 teaspoons fenugreek seeds

Dash red pepper flakes optional

oil for frying

salt to taste

 

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.

 

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