Dosa (south india) [raita accompaniment]

Yield: 8 pancakes

Measure Ingredient
1 cup Rice; brown
½ cup Lentils OR Black-eyed Peas
1 teaspoon Yeast; dry & active
1 cup Yogurt
⅓ cup Of 1 (or 2) of following:
(grated cucumber, chunks of boiled potatoes, diced banana, minced sweet onion, chopped fresh mint,
½ cup Onion; finely-diced
¼ teaspoon Salt coriander leaves
⅓ cup Coconut; grated
1 tablespoon Mustard, cumin or coriander seeds (optional)


Prepared DOSA can be the base for a delicious fast meal.

DIRECTIONS: Soak rice and lentils in 3 cups water for 8 to 24 hours.

Pulverize mixture in a blender or foo processor. The consistency should be that of pancake batter. Stir in yeast and soak another 8 to 24 hours. (This mixture can be kept in a refrigerator for up to 2 weeks).

Stir in onion and salt. Wipe a well-seasoned frying pan with a dab of oil and heat on a medium heat. Pour ¼ cup water into pan and spread in a thin sheet with the back of a spoon. Cook both sides until lightly browned.

Serve Dosa with Sambar spooned over the first cooked side.

8 pancakes - 20 minutes preparation - 1 day soaking RAITA: Nothing cools the heat of fiery curry better than yogurt.

Mix together yogurt and additional ingredients. Toast seeds in a dry frying pan until they pop. Sprinkle over top.

4 servings - 10 minutes preparation Submitted By SAM LEFKOWITZ On 10-04-94

Similar recipes