Dosa (south india) [raita accompaniment]
8 pancakes
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Rice; brown |
| ½ | cup | Lentils OR Black-eyed Peas |
| 1 | teaspoon | Yeast; dry & active |
| 1 | cup | Yogurt |
| 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 |
| <OR> | ||
| ⅓ | cup | Coconut; grated |
| 1 | tablespoon | Mustard, cumin or coriander seeds (optional) |
Directions
RAITA
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