Made with ground rice, dosas are the Indian version of the crepe.
Martha Stewart Living Television, April 1998
- 2 cups long-grain white or jasmine rice
- 1 cup urad dal
- 1/4 teaspoon fenugreek (methi) seeds
- 3/4 teaspoon coarse salt
- 1/2 cup vegetable oil
- <u>Potato-and-Pea Filling</u>, heated
- Soak 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 ferment overnight at room temperature.
- Add salt and a little water, if necessary, to thin batter. Heat griddle to 350 degrees. Sprinkle hot griddle with water and a teaspoon of oil. Wipe clean with a cloth. Drizzle a little oil on the griddle. Spread evenly over the surface of the griddle, removing any excess with a bench scraper. Using a 1-cup measuring cup or ladle, measure 3/4 cup batter, and pour onto grill. Spread batter out into a 16-inch oval using the bottom of the measuring cup. Using a scraper, remove any excess batter from the top of the dosa. Cook until the surface bubbles and the bottom is golden brown (1 to 1 1/2 minutes). Place filling crosswise in center of dosa. Fold dosa in thirds to enclose filling.
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