Dosa
Indian
savory crepe
In
France its called a crepe, but in India it is called a Dosa. A Dosa is
made with a mixture of ground rice and urad dal. Dosa is flavored with
the fenugreek seeds, also known as methi in Hindi, which have a bitter
taste and lends a wonderful aroma to this recipe. The Dosa is made
almost to a 16 inch diameter.
The
consistency can vary from being thin and crispy to a little thick and
soft. "Paper Dosas" are thin, crisp and very large.
"Plain Dosas" are less crispy and thicker. There is also the
"Masala Dosa", which is filled with a spiced mixture of
green peas and potatoes. The dosa is folded around the filling
to create a long rectangle or a squat triangle.
2
cups long-grain white or jasmine rice
1 cup urad dal
1/4 teaspoon fenugreek seeds
3/4 teaspoon salt
1/2 cup vegetable oil
Soak
the rice, urad dal, and fenugreek in water to cover for 3 hours. Rinse
under running water and drain. Transfer to a food processor fitted
with the steel blade, and grind to a smooth, yet thick batter. Set
batter aside, and let it ferment overnight at room temperature.
Add salt and a little water if necessary to thin batter. Heat griddle
on high or upto 350 degrees. Sprinkle hot griddle with water. Wipe clean with
half an onion dipped in oil.
Using
a ladle, pour a laddleful of batter onto
grill. Now, quickly, using the bottom of the laddle, spread the batter
from the center inside out in continuing circles as much as you can
without applying much force...into about a 16-inch oval . Cook until the surface bubbles and the
bottom is golden brown, 1 to 1 1/2 minutes. Drizzle a little oil
over the dosa and increase the flame. Once you see the edges are
golden brown turn it over and fry little more and take it out using
the spatula. Serve hot with Chutney.
