DOSA
Make your own dosa - Indian rice pancakes made from fermented batter. They take a little effort, but are delicious served with aloo masala and other fillings
Provided by Monica Sawhney Haldar
Categories Side dish
Time 20m
Yield Makes 8-10
Number Of Ingredients 5
Steps:
- Wash all the ingredients, except for the oil, three or four times, then drain. Leave to soak in cold water in a bowl overnight.
- Drain the water from the ingredients, but keep it and set aside. Transfer the soaked ingredients to a food processor and grind to make a smooth paste. Make sure the batter doesn't look grainy - you can use a little of the soaking water if you need to. It should be like a thick, smooth pancake batter and should coat the back of a spoon. Empty into a large bowl and cover. Keep it in a warm place overnight to allow the batter to ferment (see tip, below). It will have doubled in quantity and look bubbly. If you're not using the batter straight away, chill for later. It will keep for up to five days.
- Very gently stir the batter. It will have thickened in consistency, so you can add a little water to give it a thick but pourable consistency.
- Heat a non-stick frying pan on a low to medium heat for 5 mins. Drizzle over a few drops of oil, then wipe the pan with kitchen paper to get rid of any excess oil.
- Sprinkle a handful of water on the hot pan to cool it, then dry with some kitchen paper. Pour one ladle of the dosa batter in the middle of the pan. Using the bottom of the ladle, quickly move it in a circular motion, allowing the batter to spread outwards from the middle towards the edge of the pan, to form a round, thin pancake.
- Drizzle a few drops of oil all over the dosa and increase the temperature to a high heat. When it turns slightly golden and the edges begin to lift, add any stuffing (like dosa masala potato stuffing) to the middle. Continue to cook until the underside looks completely golden and crisp. Use a flat spatula to loosen the edges, then roll over the potato stuffing and lift onto a plate.
- Before you make the next dosa, decrease the temperature of the pan back to a medium heat and repeat the above steps.
Nutrition Facts : Calories 94 calories, Fat 2 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium
DOSAS (INDIAN-STYLE PANCAKES)
Dosas are a thin, savory crepe-like Indian pancake traditionally eaten for breakfast, but I like them anytime. These may not be very authentic, but they are a tasty alternative that appeals to the typical American pancake.
Provided by jweakman
Categories Breakfast and Brunch Crepes Savory
Time 1h5m
Yield 8
Number Of Ingredients 16
Steps:
- Stir the brown rice and whole wheat flours together in a mixing bowl. Stir in the water to make a thin batter. Add the onion, garlic, cilantro, sugar, turmeric, cumin, mustard seeds, cumin seeds, coriander, ginger, cayenne pepper and rice vinegar until evenly blended. Cover, and refrigerate for at least 1/2 hour, or overnight.
- To cook the dosas, heat the oil in a skillet over medium heat. Pour 1/4 cup of batter into the skillet, spreading it over the bottom in a thin layer. Cook 1 minute, turn, and cook 1 minute more. Remove from the pan. Repeat with remaining batter.
Nutrition Facts : Calories 118.8 calories, Carbohydrate 21.2 g, Fat 2.8 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.4 g, Sodium 4.1 mg, Sugar 1 g
DOSAS (INDIAN RICE AND LENTIL PANCAKES)
In response to a request, I haven't tried these, but they sound intriguing. This is an Indian lentil and rice pancake. The mixture needs to soften and set for sometime, you'll need at least 1 1/2 days to complete the process.
Provided by Dawn399
Categories Breads
Time 45m
Yield 8 dosas
Number Of Ingredients 6
Steps:
- Combine 6 cups water, rice and lentils in a large bowl.
- Cover and let stand 8 hours.
- Drain and rinse.
- Place the rice mixture, 1 1/4 cups water, and sugar in a food processor and puree until smooth.
- Spoon batter in a clean bowl and cover.
- Let stand for 12 hours (in a warm place free from drafts) or overnight.
- Stir in salt.
- Heat 1/2 tsp.
- of oil in an iron skillet.
- Spoon 1/3 cup into pan and heat over medium heat.
- Turn pancake over when bubbles form and edges are cooked.
- Repeat until batter is cooked.
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