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Dosa 

Indian savory crepe

In  France its called a crepe, but in India it is called a Dosa. A Dosa is made with a mixture of ground rice and urad dal. Dosa is flavored with the fenugreek seeds, also known as methi in Hindi, which have a bitter taste and lends a wonderful aroma to this recipe. The Dosa is made almost to a  16 inch diameter.

The consistency can vary from being thin and crispy to a little thick and soft. "Paper Dosas" are thin, crisp and very large. "Plain Dosas" are less crispy and thicker. There is also the "Masala Dosa", which is filled with a spiced mixture of green peas and potatoes. The dosa  is folded around the filling to create a long rectangle or a squat triangle.

2 cups long-grain white or jasmine rice
1 cup urad dal
1/4 teaspoon fenugreek seeds
3/4 teaspoon salt
1/2 cup vegetable oil

Soak the rice, urad dal, and fenugreek in water to cover for 3 hours. Rinse under running water and drain. Transfer to a food processor fitted with the steel blade, and grind to a smooth, yet thick batter. Set batter aside, and let it ferment overnight at room temperature.

Add salt and a little water if necessary to thin batter. Heat griddle on high or upto 350 degrees. Sprinkle hot griddle with water.  Wipe clean with half an onion dipped in oil.

Using a ladle, pour a laddleful of batter onto grill. Now, quickly, using the bottom of the laddle, spread the batter from the center inside out in continuing circles as much as you can without applying much force...into about a 16-inch oval . Cook until the surface bubbles and the bottom is golden brown, 1 to 1 1/2 minutes. Drizzle a  little oil over the dosa and increase the flame. Once you see the edges are golden brown turn it over and fry little more and take it out using the spatula. Serve hot with Chutney.

 

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