Guest guest Posted June 21, 2006 Report Share Posted June 21, 2006 I am wondering what kind of rice to use. In my household, Japanese rice is the only one allowed in the door. The ole Japanese BF thinks other rice is dry... I'd have to sneak it in. oxxoRobyn Why is there always money for war, but none for education? 01.20.09 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 21, 2006 Report Share Posted June 21, 2006 Neer Dosa Mangalorean Cuisine by Saranya S. Hegde 2 cups rice salt to taste oil for frying Wash and soak the rice for 1 1/2 hours. Then grind it to a very fine paste. Remove from stone and add salt and water to make a very thin consistency. This dosa batter should not be kept for fermenting, but prepared immediately. Heat the dosa tava, apply a little oil and pour one ladle full of batter so that it spreads in a thin, even layer. Cover and keep it for a second. Then remove it carefully. It comes out thin like handkerchief. -- Char Haz charrem -- http://www.fastmail.fm - Access your email from home and the web Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 21, 2006 Report Share Posted June 21, 2006 I use it broken into small pieces and add to salads and vegetable curry. Char Then what do you do with it? AmyF -- Char Haz charrem -- http://www.fastmail.fm - The professional email service Quote Link to comment Share on other sites More sharing options...
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