Yield: 6 Servings
|1 cup||Rice flour|
|2 tablespoons||All-purpose flour|
|½ cup||Farina® (cream of wheat)|
|2 tablespoons||Minced onions|
|1 teaspoon||Minced ginger|
|1 teaspoon||Minced green chili (serrano; Thai, or jalapeno)|
|10 \N||Curry leaves; coarsely chopped, optional|
|½ cup||Plain low-fat yogurt|
|2 cups||To 2 1/2 water|
|\N \N||Vegetable oil; for frying|
In a medium bowl combine flours, farina, onion, ginger, green chili, curry leaves, yogurt, salt, and enough water to make a very thin batter. Cover and set aside for 1 hour at room temperature to rest.
In a 8 - to 10 - inch nonstick griddle or frying pan heat a small amount of oil over medium heat until a light sprinkling of water sputters and crackles on surface of pan.
Before frying each dosa, stir batter well. It should be thinner than crepe batter, so it will spread easily on the griddle --- add more water if neccessary (see note). Ladle about ⅓ cup batter onto the hot griddle in a circular motion, starting from the outside and moving in, to make a thin pancake.
The pancake will be very thin, and as it cooks small holes will appear throughout. Sprinkle ghee generously on top. When bottom thurns golden brown, turn pancake over and fry other side for 30 seconds.
Serve folded in half, golden side out.
Note: Consistency of batter is critical to the success of dosa, so experiment with varying the amounts of water if neccessary; if dosas come out thick and gummy, batter needs to be thinned.
To make Masala Dosa: Before removing dosas from pan (with golden side down) place about 3 tablespoons of Potato Masala on one half, fold over like an omelette, and slide onto a warm platter. Keep in a warm oven while frying remaining dosas. Do not stack or cover with a lid, or they will become soggy.
Recipe by: Curried Favors by Maya Kaimal MacMillan Posted to Bakery-Shoppe Digest V1 #176 by Sharon Raghavachary <schary@...> on Jul 31, 1997