*  Exported from  MasterCook  *
                             SOUTH INDIAN DOSAS
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Bakery                           Breakfast
                 Snacks                           Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Urad dal
    1       c            Long-grain rice
      3/4   ts           Salt
      3/4   ts           Ground cumin seeds
      1/2   c            Vegetable oil (about)
   Pick over and wash urad dal.  Soak in 2 cups water for
   8 hours.
   Wash rice and soak in 3 cups water for 8 hours.
   Drain dal; blend in food processor or blender for 2
   minutes, scraping down sides occasionally.  Add 2
   tablespoons water and process another minute. Add
   another 2 tablespoons water and process again for one
   minute. Continue adding water until you've reached 3/4
   cup total, and mixture is light and fluffy.  Place in
   a bowl and set aside.
   Drain rice; blend in food processor or blender, adding
   3/4 of water 2 tablespoons at a time, until mixture
   resembles fine grains of semolina. Combine rice
   mixture with dal mixture.  Cover and leave in a warm
   place to ferment, 16-20 hours.
   The fermented batter should be frothy.  Add the salt
   and cumin and stir to combine.
   Have all cooking paraphernalia ready and at hand.  You
   will need to have near your skillet: 1/4 to 1/2 cup of
   vegetable oil in a cup or bowl with a small spoon, a
   larger spoon to spread the batter, the bowl of batter
   with a 1/2-cup measuring scoop/cup, a metal spatula
   for turning the pancakes, and a plate on which to
   place the finished dosas after they are cooked.
   Pour 1 teaspoon of oil into the skillet and tilt to
   distribute evenly. Heat the skillet over medium-low
   until oil is hot. Pour 1/2 cup of the mixture onto the
   center of the hot skillet. Use the large spoon to
   spread the batter in a spiral motion, until the
   pancake is about 6-7 inches in diameter.  Turn pancake
   after 2 minutes and cook another 2 minutes on the
   other side, until lightly browned. Remove pancake to
   plate and repeat with remaining batter, adding only
   enough additional oil to the skillet as needed to keep
   surface evenly greased. I found that about 1/2 to 3/4
   teaspoon for each pancake was plenty, but your mileage
   may vary.
   Serve with relishes, pickles, chutney, or cooked
   Adapted by Karen Mintzias from Madhur Jaffrey’s
   “World-of-the-East Vegetarian Cooking”
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