DOSAS (INDIAN RICE AND LENTIL PANCAKES)
In response to a request, I haven't tried these, but they sound intriguing. This is an Indian lentil and rice pancake. The mixture needs to soften and set for sometime, you'll need at least 1 1/2 days to complete the process.
Provided by Dawn399
Categories Breads
Time 45m
Yield 8 dosas
Number Of Ingredients 6
Steps:
- Combine 6 cups water, rice and lentils in a large bowl.
- Cover and let stand 8 hours.
- Drain and rinse.
- Place the rice mixture, 1 1/4 cups water, and sugar in a food processor and puree until smooth.
- Spoon batter in a clean bowl and cover.
- Let stand for 12 hours (in a warm place free from drafts) or overnight.
- Stir in salt.
- Heat 1/2 tsp.
- of oil in an iron skillet.
- Spoon 1/3 cup into pan and heat over medium heat.
- Turn pancake over when bubbles form and edges are cooked.
- Repeat until batter is cooked.
DOSA
Make your own dosa - Indian rice pancakes made from fermented batter. They take a little effort, but are delicious served with aloo masala and other fillings
Provided by Monica Sawhney Haldar
Categories Side dish
Time 20m
Yield Makes 8-10
Number Of Ingredients 5
Steps:
- Wash all the ingredients, except for the oil, three or four times, then drain. Leave to soak in cold water in a bowl overnight.
- Drain the water from the ingredients, but keep it and set aside. Transfer the soaked ingredients to a food processor and grind to make a smooth paste. Make sure the batter doesn't look grainy - you can use a little of the soaking water if you need to. It should be like a thick, smooth pancake batter and should coat the back of a spoon. Empty into a large bowl and cover. Keep it in a warm place overnight to allow the batter to ferment (see tip, below). It will have doubled in quantity and look bubbly. If you're not using the batter straight away, chill for later. It will keep for up to five days.
- Very gently stir the batter. It will have thickened in consistency, so you can add a little water to give it a thick but pourable consistency.
- Heat a non-stick frying pan on a low to medium heat for 5 mins. Drizzle over a few drops of oil, then wipe the pan with kitchen paper to get rid of any excess oil.
- Sprinkle a handful of water on the hot pan to cool it, then dry with some kitchen paper. Pour one ladle of the dosa batter in the middle of the pan. Using the bottom of the ladle, quickly move it in a circular motion, allowing the batter to spread outwards from the middle towards the edge of the pan, to form a round, thin pancake.
- Drizzle a few drops of oil all over the dosa and increase the temperature to a high heat. When it turns slightly golden and the edges begin to lift, add any stuffing (like dosa masala potato stuffing) to the middle. Continue to cook until the underside looks completely golden and crisp. Use a flat spatula to loosen the edges, then roll over the potato stuffing and lift onto a plate.
- Before you make the next dosa, decrease the temperature of the pan back to a medium heat and repeat the above steps.
Nutrition Facts : Calories 94 calories, Fat 2 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium
RED LENTIL DOSAS
Make and share this Red Lentil Dosas recipe from Food.com.
Provided by Horse n Hound Gal
Categories Breads
Time P1DT1h
Yield 6 dosas
Number Of Ingredients 7
Steps:
- Place rice and lentils in a bowl, cover with water and let soak for 8 hours.
- Drain off water, reserve.Place rice and lentils in a food processer and blend till smooth. Blend in water.
- Scrape into a bowl, cover with plastic wrap and let ferment for 24 hours.
- Stir in the rest of the ingredients. Heat a frying pan and add a little oil.
- Spread 3 tbsp of batter in the pan into a 15 cm dosa.
- Cook for 2 minutes, until set. Drizzle a little oil over the dosa and flip. Cook for another minute.
- Keep them warm in the oven while making the others.
Nutrition Facts : Calories 113.2, Fat 0.3, SaturatedFat 0.1, Sodium 390.4, Carbohydrate 23.5, Fiber 1.3, Protein 3.7
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DOSAS (INDIAN RICE AND LENTIL PANCAKES) RECIPE | MYRECIPES
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- Combine 6 cups water, rice, and lentils in a large bowl. Cover and let stand 8 hours. Drain and rinse.
- Place rice mixture, 1 1/4 cups water, and sugar in a food processor; puree until smooth (about 1 minute).
- Spoon batter into a clean bowl. Cover and let stand in a warm place (85°), free from drafts, 12 hours or overnight. Stir in salt.
- Heat 1/2 teaspoon oil in a medium cast-iron skillet over medium heat. Spoon about 1/3 cup batter into pan. Turn pancake when top is covered with bubbles and edges look cooked (about 1 minute). Repeat with remaining oil and batter.
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