"Kamala Ganesh" > wrote in message
...
> 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.
>>
>>
>
> That is the general recipe, but why do you need baking soda if the batter
> is well-risen?

I do not know - it's a recipe from an Indian cookbok and it has worked well
for me, so I do not mess with it.


--
Peter Aitken

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