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DOSA

1 cup split skinned (white) urad dal
2 cup uncooked basmati rice
2 Tbsp oil
pinch of fenugreek seeds
pinch of mustard seeds
2 onions
1 Tbsp ginger (1-inch piece)
2 1/2 Tbsp cilantro leaves, chopped fine
1 to 2 jalapeno chilis, seeded and chopped fine
2 tsp salt
2 1/2 cup buttermilk
ghee or oil for frying

1/4 cup vegetable oil
1 onion, finely chopped
1/2" piece. ginger, minced
1 jalapeno, finely chopped (more if desired)
pinch of cumin seeds
1 bay leaf
1/2 cup fresh minced coconut
1 large potato, boiled, peeled and mashed
1/2 tsp ground turmeric
1 1/4 tsp ground roasted coriander
1 1/4 tsp ground roasted cumin
1/2 tsp ground chili powder (not a spice blend - can use cayenne pepper)
1 tsp salt
1/2 lb bean sprouts
2 1/2 Tbsp lemon juice
2 Tbsp chopped cilantro leaves (more if desired)

1 cup peeled and coarsely chopped fresh coconut
1 onion, chopped
1 1/4 Tbsp fresh grated ginger
2 jalapenos, seeded
2 cloves garlic
1/2 tsp ground cumin
2 1/2 Tbsp chopped cilantro leaves
2 Tbsp lemon juice
1/2 tsp salt
1 tbsp oil
pinch of mustard seeds

Wash dal and rice and place each in separate bowls. Cover with
cold water and let them soak at room temp overnight (6 hrs minimum).
Drain rice and combine with 6 Tbsp water in the jar of a blender.
Blend at high speed until rice is completely pulverized and the
mixture becomes a thick paste. With a rubber spatula, scrape the
rice into a deep bowl. Repeat this procedure for the dal (drain,
add water, blend). Combine the two pastes, cover, and allow to
ferment at room temp for 10 to 12 hours. Little bubbles will start
to form on the surface of the paste.

Chop onions and ginger coarsely and put in the bowl of a food
processor. Pulse until onion and ginger pieces are chopped very
fine, but stop pulsing before they turn to mush.

Heat oil in a large skillet and fry fenugreek and mustard seeds
for a few seconds. Add onions and ginger and fry until onions are
limp and light brown. Combine onion mixture, cilantro, chilies,
and salt with fermented paste and add enough buttermilk to make a
thin-pouring batter.

In a heavy skillet (preferably with a non-stick coating), heat 1
Tbsp of ghee or oil over moderate heat until oil is hot. Pour in
1/2 cup of the batter and spread out in a very thin pancake with
the back of a spoon or a rubber spatula. Spread batter as thin as
possible for a crisper pancake. Cook for 2 to 3 mins, or until
bubbles begin to form on the surface. Turn pancake with a wide
metal spatula and cook another minute or two, or until golden brown.
If necessary pour a little oil around the edges. Repeat until all
the batter is used up. Serve plain or spread with 3 to 4 Tbsp. of
filling rolled in the center of the dosa (roll up like a roll of
paper towels). Either way, serve with coconut chutney.

Heat oil in a large skillet. Fry onion, ginger, and chilies about
2 mins. Stirring, add cumin seeds, bay leaf, coconut, and shrimp
and cook for one minute. Add potato, turmeric, ground roasted
cumin and coriander, ground chilies, and salt. Cook, stirring for
2 to 3 mins. over med. heat. Add bean sprouts and mix well. Cook
for another 5 mins. Mix in lemon juice and cilantro leaves.
Stirring most of the time, cook the whole mixture about 2 to 4
mins. more, or until brown.

Combine coconut, onion, ginger, chilies, garlic, cumin, cilantro,
lemon juice, and salt in the jar of a blender and blend at high
speed for one minute. Scrape down sides of the jar and blend again
until you have a smooth paste. Heat oil in a skillet and fry
mustard seeds until they pop. Add coconut mixture and cook for
one minute, being sure not to let the coconut brown. Remove from
heat and set aside to cool. Refrigerate until ready to serve.

NOTES: Onion, ginger, fenugreek and mustard seeds may be omitted
for a simpler dosa. "The Art of Indian Cuisine" by Pranati Sen
Gupta Potato filling is more common than shrimp. Fred Towner posted
a recipe for potato filling earlier.

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