"Adam Preble" > wrote in message
...
>I want to try to make dosa. I got a flat skillet similar to the kind in
>the indian food stores, and I bought some of the mix for practice.
>Unfortunately, the mix had bugs crawling in it, so I had to toss it. I see
>a ton of different ways of making it on the Internet. What has interested
>me so far is how many rely on cookied rice. Is this something people make
>with their rice leftovers?
>
> Assuming I have multi-purpose flour, wheat flour, maida flour, medium
> grain rice, and basmati rice, how could I make the dosa batter?

I love dosa, and they are not that hard to make at home. I have never seen a
recipe that contains flour (wheat flour, that is). Here's the recipe I use:

1/2c split urad dal, rinsed thoroughly and drained
1-1/2c long grain rice (not basmati - jasmine works well)
1/2 tsp fenugreek seeds

Soak in 2-1/2c water at room temp for 4 hours or longer. Drain, reserving
liquid. Place 1/2 of the solids and the liquid in a blender and process for
1-2 minutes to get a mostly smooth but still slightly grainy texture.
Largest grains should be about the size of granulated sugar. Repeat with
remaining solids and liquid. Place in large bown, stir in 1 tsp salt, and
cover. Let sit at about 90 degrees f for 12-15 hours. A turned-off over with
the light on is one way to do this. The batter will nearly double in volume
and will smell a bit sour. Stir and, if not using right away, refrigerate.

Bring to room temperature before cooking. Stir in 1/4 tsp baking soda and,
if needed, enough water to get a pancake-batter consistency. Fry about 1/4
batter at a time in a non-stick skillet with a little oil until brown on
both sides and crisp at the edges.


--
Peter Aitken

Remove the crap from my email address before using.