Rice-Flour Dosas with Mustard Seeds and Black Pepper

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MMMMM----- Recipe via Meal-Master v8.02

 

Title: Rice-Flour Dosas with Mustard Seeds and Black Pepper

Categories: Bakery, Indian, Breakfast, Snacks, Vegetarian

Yield: 8 pancakes

 

1 c All-purpose white flour

1 c Rice flour

1/8 ts Cayenne pepper (or more)

1/2 c Peeled and chopped onion

1/4 c Freshly grated coconut

1 1/4 ts Salt

1 c Plain soy yogurt

7 tb Vegetable oil (about)

1 ts Whole black mustard seeds

1 ts Black peppercorns

-- (coarsley crushed

-- or very coarsely ground)

 

In a food processor or blender, blend together white flour, rice

flour, cayenne, onion, coconut, salt, yogurt, and 3/4 cup water until

smooth. Transfer mixture to a bowl.

 

Heat 1 tablespoon oil in a small skillet set over medium heat and cook

mustard seeds until they begin to pop. Add seeds and oil, along with

black pepper, to batter; stir to combine thoroughly.

 

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 1/3-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 1/3

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. 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 right away, or reheat (wrapped in aluminum foil) in a 400 F.

oven for 15 minutes.

 

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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