Thursday, January 22, 2004

In my experience instant mixes < amateur_pro > 01/22 07:18:02

do not work very well. It is a long process, but the dough keeps in tne refrigerator for about a week. Here is a recipe that works for me. It is ok to halve the recipe.

Long grain rice - 3.5 cup
Uncle Ben's rice - .5 cup
Urad dal - 1 cup

Soak rice and dal separately for 3-4 hours (even overnight). Blend smoothly (I use an osterizer blender). The blended dough should have the consistency of sour cream. Blend urad dal (available in Indian grocery stores) the same way. Mix blended rice and dal together well, and keep in a warm place overnight. I usually keep it in the oven with the light turned on. The dough has to slightly ferment.

Potato masala:
Boil fingerling potatoes and mash coarsely (leave some big chunks). Heat oil, fry mustard seeds and saute sliced onions, green chiles and ginger. Add turmeric and potatoes. Add curry leaves (optional). Add mashed potatoes and mix well. Heat well and add chopped coriander leaves.

Make dosa on a hot griddle. Pour 1/2 cup of dough and using a ladle make a thin crepe. A little tricky, but practise makes perfect! Add a tsp. of oil or ghee. when it looks cooked turn over. Keep the potato mixture on to one side of the dosa and fold over. Serve with coconut chutney.

If you want to try instant mix, MTR products are better than most.

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