Dosai Recipe
Ingredients
| Rice | 250 Gram | |
| Flour | 50 Gram | |
| Salt | 1 Teaspoon | |
| 4 tablespoons corn or vegetable oil | ||
Directions
Pick over the urid dhaal and discard any stones or twigs.
Soak the rice and dhaal for at least 3 hours, then grind smoothly.
Add water to give a batter-like consistency.
If using ground rice and urid dhaal flour - or dosa flour - just mix with water to a similar consistency.
Set aside for a further 3 hours to ferment.
Heat 1 tablespoon oil in a large, preferably non-stick pan.
Pour in the rice mixture, and tilt to spread the batter over the base.
Cover and cook for 2 minutes.
Remove the lid, turn over the dosa and cook for a further 2 minutes, pouring a little oil around the edge.
Serve with a chutney.
Soak the rice and dhaal for at least 3 hours, then grind smoothly.
Add water to give a batter-like consistency.
If using ground rice and urid dhaal flour - or dosa flour - just mix with water to a similar consistency.
Set aside for a further 3 hours to ferment.
Heat 1 tablespoon oil in a large, preferably non-stick pan.
Pour in the rice mixture, and tilt to spread the batter over the base.
Cover and cook for 2 minutes.
Remove the lid, turn over the dosa and cook for a further 2 minutes, pouring a little oil around the edge.
Serve with a chutney.
Chef
