Indian Crisp Rice Pancake Dosa Food

DOSAS (INDIAN-STYLE PANCAKES)

Steps:

• Stir the brown rice and whole wheat flours together in a mixing bowl. Stir in the water to make a thin batter. Add the onion, garlic, cilantro, sugar, turmeric, cumin, mustard seeds, cumin seeds, coriander, ginger, cayenne pepper and rice vinegar until evenly blended. Cover, and refrigerate for at least 1/2 hour, or overnight.
• To cook the dosas, heat the oil in a skillet over medium heat. Pour 1/4 cup of batter into the skillet, spreading it over the bottom in a thin layer. Cook 1 minute, turn, and cook 1 minute more. Remove from the pan. Repeat with remaining batter.

DOSAS (INDIAN RICE AND LENTIL PANCAKES)

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.