Monday, July 21, 2008

Masala dosa


3 cup rice
1 cup urad dal
1/2 teaspoon methi (fenugreek) seeds
1 teaspoon salt


Soak the urad dal and rice in separate containers for around 8 hours. Add the methi seeds in the rice container. While grinding, grind approximately 1 /3 part of the urad dal till smooth( To check if it is ground well, I put the batter between my thumb and index finger and stretch my fingers apart and check if the batter forms a string. If the string of batter breaks, while stretching into a string, I grind it further).

Then add 1/3rd part of rice to the urad dal and grind well. Repeat same with the rest of the parts.

The idea is to grind the urad dal very fine and the rice little coarsely. If you mix the urad dal and the rice together and grind, the urad dal will not be ground finely. These instructions are mainly for grinding using a mixer or a blender and I have not used the stone grinder .

Mix salt into the batter and keep in a warm lace for 6-8 hours or till the batter rises and almost doubles.

Now oil a griddle (i use a cast iron griddle) and spread one ladle full of battter on the griddle. It should be spread as thin as possible.

Cook covered till done on one side. Turn the dosa on the other side and cook uncovered. Put bhaji in the dosa and serve hot with chutney .

I had some left over batter and I made rice cake or dosa dhokla the next day. I put the batter into a a flat vessel and sprinkled red chili powder on top. Then I steamed it for 25 minutes. Then I seasoned it with a tadka of mustard seeds, curry leaves and asafoetida. Then, added a garnish of coriander leaves and grated coconut.
Rice cake is ready!!.

Serves: 6-7