Rice-Flour Dosas With Mustard Seeds And Black

* Exported from MasterCook *

RICE-FLOUR DOSAS WITH MUSTARD SEEDS AND BLACK

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bakery Breakfast
Snacks Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c All-purpose white flour
1 c Rice flour
1/8 ts Cayenne pepper (or more)
1/2 c Peeled and chopped onion
1/4 c Freshly grated coconut
1 1/4 ts Salt
1 c Plain soy yogurt
7 tb Vegetable oil (about)
1 t Whole black mustard seeds
1 t Black peppercorns
-- (coarsley crushed
-- or very coarsely ground)

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"



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