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Rice Flour Pancakes (Dosa) Cooking
Recipes
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Ingredients : |
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225 g
150 g
21/2 g
80 ml
45 ml
For Potato Filling :
200 g
60 ml
5 g
15 g
120 g
4
5 g
15 ml
10
20 g
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parboiled
rice
lentils
(urad daal), husked
fenugreek
(methi) seeds
oil
water
salt to
taste
potatoes,
boiled and mashed
oil
mustard
(raee) seeds
Bengal
gram (chana daal), split
onions,
sliced
green
chilies, chopped
turmeric
(haldi) powder
lemon
juice
curry
leaves
green
coriander, chopped
salt to
taste |
Method :
- Soak the rice and lentils overnight along with
fenugreek seeds.
- Blend with water (3 tbsp) to make
a fine paste.
- Keep aside and allow to ferment
for 5 - 6 hours.
- Heat oil in a kadhai (wok), sauté
mustard seeds till they crackle, add gram, stir until light brown.
- Stir in onions, sauté until
transparent.
- Mix in green chilies, turmeric,
salt and lemon juice.
- Add potatoes, curry leaves and
coriander.
- Cook for 5 minutes.
- Heat a tawa (griddle).
- Season it by wiping the surface
(once only) with 1/2 onion wrapped in muslin and dipped in oil.
- Reduce heat, thinly spread a
ladleful of batter by moving the ladle in concentric circles.
- Cook for 2 minutes.
- Loosen edges by dotting with oil.
- Flip over, semi cook for a few
seconds.
- Flip over again, place 2 tbsp or
potato mixture in the center, dot with butter and fold both sides
over.
- Serve hot, accompanied by Coconut
Chutney and Sambhar.
Serves 4
Preparation Time : overnight + 61/2
hour
Cooking Time : 30 minutes
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