Yield: 8 pancakes
|1 cup||Rice; brown|
|½ cup||Lentils OR Black-eyed Peas|
|1 teaspoon||Yeast; dry & active|
|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