Indian Dosa Recipe
Soak 1:3 proportion of urad dal (white lentil from Indian grocery store) :
rice overnight or 6-8 hours. Using blender make into thick paste. Set aside
6-8 hours or overnight in a warm place to ferment. Add salt and water to
make a batter of pouring consistency.
Heat skillet and oil is well so batter won't stick to surface. Pour 1/3
cup batter onto to pan and using back of spoon spread the batter onthe pan
in circles in a thin layer (am I making any sense here??). Add about 1 tsp.
oil to the sides of the dosa. Flip over when it turns brown (Like a pancake).
Serve with potato filing (recipe follows) or with some hot chutney.
The short-cut method:
Pancake mix. Add water only, to make batter of pouring consistency. Add
some salt, chopped chile peppers (like jalepeno or serrano) and chopped
cilantro leaves. Chopped onions optional.
Pour on to greased skillet and follow above directions.
3-4 potatos, cooked till soft and mashed.
1 onion chopped
1 tsp. mustard seeds
1/4 tsp turmeric
chopped serrano peppers
lemon juice and salt to taste
chopped cilamtro for garnish.
Heat 1-2 tbl. sp. oil and add mustard seeds. When they start popping
add peppers and turmeric. Fry onions. Add mashed potatos. Cook for
5-7 mts. (If mixture gets too dry, add a little bit of water). Add salt.
garnish with cilantro and lemon juice.
When each dosa is ready, spread a little bit of the potato filling in the
center of the dosa and fold over once.