Peter Aitken wrote:
> "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
>
>
> 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.
>
>
I'm not very good on my Indian nomenclature. What is urad dal?

Also, do you mean to blend half, leave it in, and blend with the rest
added? Or do you mean to blend half at a time?

It looks I'll have to finally get that heating pad if I'm going to be
playing with 90 degree heat. I've been meaning to get one for making
yogurt and activating yeast in root beer.