Cooking Recipe Rice-Flour Dosas With Mustard Seeds & Black
Recipe Ingredients
Directions
In a food processor or blender, blend together white flour, rice
flour, cayenne, onion, coconut, salt, yogurt, and 3/4 cup water until
smooth. Transfer mixture to a bowl.
Heat 1 tablespoon oil in a small skillet set over medium heat and cook
mustard seeds until they begin to pop. Add seeds and oil, along with
black pepper, to batter; stir to combine thoroughly.
Have all cooking paraphernalia ready and at hand. You will need to
have near your skillet: 1/4 to 1/2 cup of vegetable oil in a cup or
bowl with a small spoon, a larger spoon to spread the batter, the
bowl of batter with a 1/3-cup measuring scoop/cup, a metal spatula
for turning the pancakes, and a plate on which to place the finished
dosas after they are cooked.
Pour 1 teaspoon of oil into the skillet and tilt to distribute
evenly. Heat the skillet over medium-low until oil is hot. Pour 1/3
cup of the mixture onto the center of the hot skillet. Use the large
spoon to spread the batter in a spiral motion, until the pancake is
about 6-7 inches in diameter. Turn pancake after 2 minutes and cook
another 2 minutes on the other side. Remove pancake to plate and
repeat with remaining batter, adding only enough additional oil to
the skillet as needed to keep surface evenly greased. I found that
about 1/2 to 3/4 teaspoon for each pancake was plenty, but your
mileage may vary.
Serve right away, or reheat (wrapped in aluminum foil) in a 400 F.
oven for 15 minutes.
Serve with relishes, pickles, chutney, or cooked vegetables.
Adapted by Karen Mintzias from Madhur Jaffrey's "World-of-the-East
Vegetarian Cooking"