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Ingredients
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Quantity
|
|
Patna or grain rice – washed in several
changes of water)
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14 ounces
|
|
Urad dal
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7 ounces
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|
Salt
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1 tbsp
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|
Vegetable oil
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10 fluid ounces
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These nutritious pancakes from the Tamil Nadu region are versatile
and can be eaten for breakfast as a light lunch or for dinner. They may be
eaten plain with coconut chutney, or folded over potatoes.
Soak the rice and urad dal in separate bowls of water for about 2
hours. The water should cover them by around 1 inch. Drain. Blend the urad dal
with 6 fl oz water in an electric blender for 5 - 8 minutes until it is pale,
smooth, light and airy. Empty the mixture into a large bowl. Put the rice and 6
tablespoons of water into the blender and blend until it turns into a fine
granular paste. Add to the dal with the salt and mix gently. Cover and leave in
a warm place like an airing cupboard to ferment for 24-26 hours. The batter
should double in volume. Add 7 fl oz water fold in gently and leave in a warm
place for a further 1 ½ hours. Heat 1 ½ teaspoons of oil in a frying pan and
when hot, drop 4 fl oz of batter in the center of the pan. Put the rounded
bottom of a soup spoon very lightly into the center of the batter and using a
slow, gentle and continuous spiral motion, spread the batter outwards with the
back of the spoon until you have a pancake around 7 inches in diameter. Dribble
½ teaspoon of oil over the pancake and another 1/2 teaspoon round the edges. Cover
and cook for 1 ½ – 2 minutes, or until the dosa has turned reddish brown. Turn
over and cook uncovered for a further minute or until the second side develops
reddish spots.
