Yield: 1 Servings
|14 ounces||Patna or long grain rice Washed in several changes Of water|
|7 ounces||Urad dal|
|10 fluid ounce||Vegetable oil|
Osas: These nutritious pancakes from the Tamil Nadu region are versatile and can be eaten for breakfast as a light lunch or for dinner. They may be eaten plain with coconut chutney, or folded over potatoes.
Soak the rice and urad dal in separate bowls of water for about 2 hours.
The water should cover them by around 1 inch. Drain. Blend the urad dal with 6 fl oz water in an electric blender for 5 - 8 minutes until it is pale, smooth, light and airy. Empty the mixture into a large bowl. Put the rice and 6 tablespoons of water into the blender and blend until it turns into a fine granular paste. Add to the dal with the salt and mix gently.
Cover and leave in a warm place like an airing cupboard to ferment for 24-26 hours. The batter should double in volume. Add 7 fl oz water fold in gently and leave in a warm place for a further 1½ hours. Heat 1 ½ teaspoons of oil in a frying pan and when hot, drop 4 fl oz of batter in the centre of the pan. Put the rounded bottom of a soup spoon very lightly into the center of the batter and using a slow, gentle and continuous spiral motion, spread the batter outwards with the back of the spoon until you have a pancake around 7 inches in diameter. Dribble ½ teaspoon of oil over the pancake and another ½ teaspoon round the edges. Cover and cook for 1 ½ - 2 minutes, or until the dosa has turned reddish brown. Turn over and cook uncovered for a further minute or until the second side develops reddish spots. TIPS: Urad dal is a small pale yellow split pea.
Buy it from Indian grocers or substitute the more familiar yellow split peas available in supermarkets. From: Madhur Jaffrey's Flavours of India - Tamil Nadu
Recipe by: Madhur Jaffrey's Flavours of India Posted to recipelu-digest by Sharon Raghavachary <schary@...> on Feb 04, 1998