"Jean B." > 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.
>>
>>
> 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.

No, but you can bet I will look them up and try them now!


--
Peter Aitken

Remove the crap from my email address before using.

Peter Aitken wrote:

> "Jean B." > wrote:
>>
>>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.
>
>
> No, but you can bet I will look them up and try them now!
>
>
They are great. Traditionally served with sambhar and coconut
chutney. The ones I really like include some chopped onion,
tomato, and cilantro.

--
Jean B.

Jean wrote about uttapams:

> They are great. Traditionally served with sambhar and coconut chutney.
> The ones I really like include some chopped onion, tomato, and cilantro.

In this discussion, I'm surprised that nobody has mentioned Sri Lankan
hoppers. Here's a blurb from Madhur Jaffrey's _World-of-the-East Vegetarian
Cooking_:

"If a French crepe were to marry an American 'English' muffin, the couple
would probably become the proud parents of a Sri Lankan hopper. The hopper
has the softness, delicacy, and pliability of the crepe teamed with the
airy, hole-filled, puffy, and browned-on-the-outside quality of the muffin.
What is more, it is quite easy to make, especially if your freezer already
has grated fresh coconut sitting expectantly in a plastic container."


Bob

Bob wrote:
>
> In this discussion, I'm surprised that nobody has mentioned Sri Lankan
> hoppers. Here's a blurb from Madhur Jaffrey's _World-of-the-East Vegetarian
> Cooking_:
>
> "If a French crepe were to marry an American 'English' muffin, the couple
> would probably become the proud parents of a Sri Lankan hopper. The hopper
> has the softness, delicacy, and pliability of the crepe teamed with the
> airy, hole-filled, puffy, and browned-on-the-outside quality of the muffin.
> What is more, it is quite easy to make, especially if your freezer already
> has grated fresh coconut sitting expectantly in a plastic container."
>
>
> Bob
>
>
Hmmmm. That does, indeed, look like something worthy of being
looked into. While the name is familiar, I have not paid any
attention to them thus far.

--
Jean B.