- Mix in a bowl and soak for 1/2 - 1 1/2 days (the longer you soak, the more sour the mixture becomes):
- 1 1/2 cups rice flour
- 1 cup urad dal flour*
- 1/2 teaspoon salt
- 1/4 teaspoon fenugreek
- enough water to make a semi-thin paste (about 2 1/4 cups)
- When you are ready to fry the dosa, heat a small amount of oil in a skillet. Add a 1/4 cup scoopful of the batter, and smear it with the scoop to make a thin, flat "pancake." Add a small amount of oil at the edges and on the top side of the pancake. When browned, flip and brown the second side. Spread ghee on the first side (now facing up). When the second side is browned, fold the dosa in half, and remove from heat.
- The batter will keep well in the refridgerator.
- Dosa can be eaten filled with potato curry. For a nice variation, make the batter thicker, and spoon the onion and spice mixture from the recipe for Idli Pancakes, over the batter before you turn it on the griddle.
- * If you don't have urad dal flour, you can soak 1/4 cup green mung beans overnight. Puree in a blender with about 6 Tablespoons water. Use this puree instead of the flour, decreasing the water you use to make the semi-thin paste.
|Servings ||Makes nine 6 inch pancakes
||Serving Size ||1|
||Protein || g|
|Fat ||0 g
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