by pauljoseph
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pauljoseph's Notes:
Expand1 pound Long-grain rice(not basmati) Ask a question about this ingredient
1/4 pound Split urad dhal Ask a question about this ingredient
a pinches Fenugreek Ask a question about this ingredient
Salt to taste Ask a question about this ingredient
2 tbsp Ghee (Clarified butter) Ask a question about this ingredient
1 or two(per dosa Crepes) Egg Ask a question about this ingredient
Wash Soak Urad Dhal for 6 hours. And wash and soak rice and a pinch of Fenugreek For 10 hours separately
Ask a question about this stepGrind grams to a smooth frothy paste. Grind rice to a pouring consistency and mix both tougher and stir well . Keep aside for 8 to 10 hours.( at 90 degrees F.)
Ask a question about this stepHeat a non stick griddle or frying pan over medium –low heat Spread about ¼ teaspoon of oil evenly over the griddle Ladle ½ to ¼ cup of the batter into the center of the hot griddle and using the back of the ladle steadily spread the batter in a circular motion from the center out. creating a thin pancake
Ask a question about this stepAs a crepe half cook pour one or two well beaten egg with little pepper and salt . When bottom turn golden brown(you can find in my picture). turn the other side and Fold the crepe in half egg side out and take out. Oiling the griddle each time. Serve hot.
Ask a question about this stepNow if you want to make a egg masala dosa Place the filling in the center and fold You can serve with Coconut chutney..
Ask a question about this step
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
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