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dosa (south india) [raita accompaniment]

  • 8servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B6, H, C, P
MineralsSelenium, Zinc, Natrium, Fluorine, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 cup Rice; brown

  2. cup Lentils OR Black-eyed Peas

  3. 1 teaspoon Yeast; dry & active

  4. 1 cup Yogurt

  5. cup Of 1 (or 2) of following:

  6. (grated cucumber, chunks of boiled potatoes, diced banana, minced sweet onion, chopped fresh mint,

  7. cup Onion; finely-diced

  8. teaspoon Salt coriander leaves

  9. <OR>

  10. cup Coconut; grated

  11. 1 tablespoon Mustard, cumin or coriander seeds

Instructions Jump to Ingredients ↑

  1. RAITA Prepared DOSA can be the base for a delicious fast meal.

  2. DIRECTIONS: Soak rice and lentils in 3 cups water for 8 to 24 hours.

  3. Pulverize mixture in a blender or foo processor. The consistency should be that of pancake batter. Stir in yeast and soak another 8 to 24 hours. (This mixture can be kept in a refrigerator for up to 2 weeks).

  4. Stir in onion and salt. Wipe a well-seasoned frying pan with a dab of oil and heat on a medium heat. Pour ¼ cup water into pan and spread in a thin sheet with the back of a spoon. Cook both sides until lightly browned.

  5. Serve Dosa with Sambar spooned over the first cooked side.

  6. pancakes - 20 minutes preparation - 1 day soaking RAITA: Nothing cools the heat of fiery curry better than yogurt.

  7. Mix together yogurt and additional ingredients. Toast seeds in a dry frying pan until they pop. Sprinkle over top.

  8. servings - 10 minutes preparation Submitted By SAM LEFKOWITZ On 10-04-94

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