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What You Need:
(To Make: about 8 seven-inch breads)
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½ cup urad dal (see Glossary)
1½ cups uncooked long-grain white rice
Water
½ cup finely chopped onions
¼ cup finely chopped fresh coriander (cilantro)
2 tablespoons scraped, finely chopped fresh ginger root
1 fresh green hot chili, about 3 inches long, washed, seeded and cut crosswise into paper-thin slices
2 teaspoons salt
3 tablespoons ghee
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Translate this recipe:
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| How To Cook: |
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1. Pick over the dal and discard any discolored lentils or other foreign objects. Then wash the dal and rice in several changes of water. Place the dal and rice in separate bowls or pans, add 2 cups of cold water to each of them, and let
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2. Blend at high speed until the lentils are completely pulverized and the mixture becomes a thick batter. With a rubber spatula, scrape the dal into a deep bowl. Drain the rice, place it in the blender jar, add ½ cup of fresh water and blend until the rice is similarly pulverized and reduced to a batter like puree.
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3. Add the rice to the dal, stir well, then cover the batter tightly with a dampened kitchen towel and set aside at room temperature for at least 12 hours.
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4. When you are ready to fry the dosas ,stir the onions, coriander, ginger, chili, salt and ¼ cup cold water into the batter. In a heavy 8-inch skillet, heat ½ teaspoon of the ghee over moderate heat until a drop of water flicked into it splutters instantly. Pour in ½ cup of the batter, tipping the pan from side to side to spread it evenly into a flat bread about 7 inches in diameter.
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5. Fry for 2 or 3 minutes, until bubbles begin to form on the top, then dribble ½ teaspoon of ghee over it and, with a wide metal spatula, turn the bread over. Cook for 2 minutes more, or until the dosa is lightly browned.
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6. Transfer the bread to a heated serving plate, and drape a kitchen towel over it to keep it warm while you proceed to fry the remaining dosas in a similar fashion. Serve the bread warm, or at room temperature.
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