*  Exported from  MasterCook  *
 
                                    Dosa
 
 Recipe By     : http://www.getsurfed.co.uk/restaurants/special.htm
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         For Dosa (Pancake):
    2      C             Rice (Fat Rice, If Possible, Or Plain)
    1      C             Urad Dal (Split White Lentils)
      1/4  C             Channa Dal
      1/4  C             Toovar Dal (Split Red Lentils)
 					
                         Dal Masala (Spicy Powder):
      1/2  C             Dry Dhania Seeds (Coriander)
      1/4  C             Cumin Seeds
    3                    Cloves (Or 4)
      1/8  C             Whole Black Peppercorns
                         (More, If You Want To Blow Your Head Off!)
           Handful       Dried Red Chilles
      1/2  Tsp           Hing (Asafoetida)
           Handful       Channa Dal
           Handful       Urad Dal
    1                    Stick Cinnamon (Or 2)
   15      Leaves        Limdo (To 15)
 					
                         Rassam:
    1      C             Toovar Dal
    1 1/2  Pints         Water
    2      Tbsp          Dosa Garam Masala (To 3 Tbsp), As Above
           Handful       Channa Dal
           Handful       Urad Dal
    1      Tsp           Rai Seeds (Mustard Seeds)
    4      Leaves        Limdo (To 5)
    2      Tbsp          Oil
                         Salt -- To Taste
      3/4  Tsp           Haldi Powder (Turmeric)
      1/4  Tsp           Hing (Asafoetida)
    2      Tbsp          Amli Paste (Tamarind)
 					
                         Dosa Stuffing (Vegetable):
    5      Large         Potatoes (To 6) -- Washed And Diced
    2      Med           Onions, Chopped -- Optional
           Handful       Urad Dal
    4      Leaves        Limdo (To 5)
    1      Tsp           Rai (Mustard Seeds)
    1      Tsp           Jeera Seeds (Cumin)
                         Salt -- To Taste
    1      Tsp           Haldi (Turmeric Powder)
    1      Tbsp          Dhania Jerru Powder (Coriander Powder)
    2                    Green Chillies (To 3) -- Optional
    1      Tsp           Ginger Paste
    2      Tbsp          Oil (To 3 Tbsp)
    2      Tbsp          Lemon Juice -- Optional
 					
                         Coconut Chutney:
    1      C             Dessicated Coconut (Not Sweet)
           Handful       Urad Dal
    1      Tsp           Rai (Mustard Seeds)
    1      Tbsp          Oil
    2      Leaves        Limdo (To 3)
    2      C             Plain Yogurt
    1                    Green Chilli, Finely Chopped -- Optional
                         Green Dhania -- To Garnish
                         Salt -- To Taste
 
 Dosa’s are one of the staple foods which is available all over India
 originally from the south. In the south, dosa’s can be eaten at breakfast,
 lunch or dinner.  They are rice pancakes filled with vegetables and usually
 accompanied with coconut chutney and dal. The dal can be either spicy
 'Rassam' or thick and soupy. I will give you both the recipes. This recipe
 is supplied by my sister who is the greatest dosa maker in the world!! You
 dont have to make the dal or the chutney or you can make the dal and not
 the chutney or the other way round its up to you!!!!!!! You can just have
 the pancakes on their own they taste great! They are served in a large dish
 with the dosa stuffed with the vegetable mix, the dal and the chutney are
 served in small bowls which sit inside the main plate. Although the recipe
 I have written looks looooonnnnnng and labourious it’s really not that bad
 if you try it and you can adapt it to your version no problem! 
 
 For Dosa mix (Pancake):
 Wash & mix all the dals soak for at least 5 to 6 hours and then blend into
 a smooth pancake-like mixture and leave to ferment overnight in a warm
 place such as your boiler cupboard. Leave until required. You can also
 store any extra pancake mixture in the fridge for a couple of days or some
 people even freeze it to use
  another time. You can get ready made dosa mix from Indian grocery stores,
 which will not require you to do  the above :)! 
 
 Make Dal Masala: 
 To make authentic tasting dal you need to make the dal masala first. This
 requires you to do some extra work! :) If you can't hack it then you can
 get dal 'garam masala' from stores and supermarkets nowadays. But believe
 me, if have you a little bit of time i'ts worth the extra effort and you
 can store the homemade masala in an airtight container for quite sometime. 
 
 Take a heavy based pan and place over very low heat add the chann dal and
 the urad dal and roast over slow heat, when fragrent and slightly red add
 all the other ingredients and roast over a gentle heat until all the
 ingredients have heated through and there is a spicy aroma! Leave to cool
 and then blend all the ingredients in a coffee grinder or such into a
 powder. This can be kept in an airtight container until required. You can
 get garam masala or even dosa masala sometimes readymade from indian
 grocery stores. Saves you doing the above! 
 
 Rassam:
 Thin consume which can be eaten with dosa it is very popular in a cold
 climate! Serves 2 to 3 people.
 
 Boil the toovar dal or place in pressure cooker or cook in water until
 tender blend into soupy consistency. Take a large pan and add the oil
 gently heat until hot and add the channa dal and urad dal wait a couple of
 seconds until roasted and slightly red, stirring all the time, then add the
 rai, hing, limdo. The rai should pop.
  Add the toovar dal and stir. Add the water and stir. Now add the salt,
 haldi powder, garam masala, amli paste and stir thoroughly. If the mixture
 is thick add more water, rassam is more like a consome then a dal. Leave
 over slow to meduim heat to boil for at least 3/4 to an hour. rasam can
 also be eaten with 'Idli' (steamed rice cakes) or with rice. 
 
 Dosa Dal (normal) 
 Make same as above, but you will need more boiled toovar dal, at least 2 to
 2 1/2 cups. You can add vegetables to this add some diced bringles
 (aubergines), Onions, small potato. This dal is thick and rich. Delicious! 
 
 Dosa Stuffing (vegetable): Serves 2 to 3 people.
  
 In a wok or karahi add the oil and place over meduim heat. When hot, add
 the limdo leaves, urad dal and stir. When slightly red add the jeera seeds
 and the rai seeds once popped add the potatoes and the onions. Now add the
 salt and the haldi powder and the green chillies, cover and cook on meduim
 to low heat. Keep stirring making sure it does not stick. When nearly
 tender, add all the other ingredients. Now stir and leave to cook until
 done. You can add lemon juice to this now, if you prefer. 
 
 Coconut Chutney: 
 
 In a small frying pan put the oil to heat. When oil is ho,t add the urad
 dal. Wait till it goes slightly red and add the rai and the limdo. Once
 popped, take of the heat and leave aside. Take a bowl and mix the rest of
 the ingredients together. When mixed, add the stuff from the frying pan. If
 the chutney is too tart for your taste,  you can add sugar or sugar
 substitute to tone it down. 
 
 Dosa Pancake method:
  
 Now that you have made the dal, the chutney and the stuffing. Take a flat
 frying pan (in India there are special dosa tawai’s) or you can use a heavy
 based  griddle or even a non stick frying pan. Place on meduim heat, test
 if hot enough by placing a drop of the pancake mixture on it. If the
 mixture is done immediately, its done! Now take a ladle or cup and pour
 about 1/2 cup of mixture on to the frying pan. Spread across the pan into a
 circle using the ladle or some people  move the pan around! Do this as
 quickly as possible as the pancake will start cooking immediately. Add a
 good teaspoon of oil around the edges. Once the pancke looks done on one
 side, gently ease it off the pan with a flat edged pallett knife or spatula
 and turn. (The first 2 always stick and break don't panic).  Once both
 sides are cooked, place a generous helping of the stuffing in the middle
 fold over the the two sides and serve hot, with hot dal or rassam and
 chutney or ketchup!!!!!!!!! enjoy!!! you deserve it! :)
 
 Grannies tip:
 
 In between the pancakes if you clean the pan with a kitchen towel soaked in
 water, it helps the next pancake cook more evenly. The thinner you can make
 the pancake the better. If you can someone else to make this for you, even
 better!!!! :) !

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