Ingredients
-
-
2
-
1
-
1
-
1/2
-
-
-
-
-
3
-
-
-
-
-
Directions
Masala Dosa with Coconut Chutney South Indian Savory Crepes with filling, Posted in response to a request. From “The Vegetarian Menu Book” by Vasantha Moorthy. Note: Prep. time includes overnight fermenting time.
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Steps
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1
Done
|
For the Dosa: Soak the Parboiled and Uncooked Rice Together in Water. |
|
2
Done
|
Separately, Soak the Dal and Fenugreek Seeds Together in Water. |
|
3
Done
|
After 3-4 Hours, Drain and Reserve the Water and Grind Both Separately in a Blender to a Fine Paste, Adding Some the Reserved Water as Needed If the Grinder/Blender Seizes Up Until the Mixture Is of Batter Consistency. |
|
4
Done
|
Add the Salt, Some Water If Necessary, and Mix Both Together Thoroughly; Keep Overnight to Ferment. |
|
5
Done
|
the Next Day, Check the Batter; If Too Thick, Add Some Water and Mix So That It Is of a Pouring Consistency. |
|
6
Done
|
Heat a Skillet and Grease With Some Oil. |
|
7
Done
|
Pour a Ladleful of Batter and Spread as Quickly as Possible Into a Thin Circle. |
|
8
Done
|
Pour a Little Oil About 1/2 Teaspoon All Around the Crepe and on the Centre as Well. |
|
9
Done
|
Cook Until the Dosa Is Done, Then Turn Over and Cook the Other Side Until Crisp. |
|
10
Done
|
Set the Dosas Aside. |
