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
>
> 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.
>
>
Do you also make uttapams? I gather they use the same batter. I
just discovered them last year, and they are SO GOOD!

--
Jean B.