Hotel di Garut - Homemade dosais probably won't be as tender and paper thin as those you can get at Southern Indian restaurants, such as Udipi Cafe in Monroeville or Tamarind in Oakland, but these rustic versions have lots of flavor and are surprisingly easy to prepare. The chlorine in tap water can inhibit fermentation, so it's a good idea to use filtered water. Traditionally dosais are served simply with chutneys, or with more elaborate fillings such as potato masala, but they can also be filled with any kind of stew, curry or stir fry that you think will go well with their slightly sour, fermented flavor and soft, chewy texture.
-- China Millman
* 2 cups raw extra long-grain rice (or basmati or jasmine rice)
* 1/4 cup split urad dal
* 1 teaspoon fenugreek seeds
* 6 cups filtered water
* 1/2 cup cooked plain rice
* 1 teaspoon salt
Place raw rice, urad dal and fenugreek seeds in enough warm, filtered water to cover generously. Soak at room temperature for about 6 hours. Drain water and place mixture in an electric blender. Add about 11/2 cups of filtered water to facilitate the grinding process.
Grind dal mixture on high power for several minutes. Add cooked rice a little at a time to the mixture, as it is being ground.
Pour mixture into a large bowl. Add the salt and mix well with your hand.
Cover bowl with a plate and place it in a warm place in the kitchen overnight. The rice batter will begin to ferment and should double in quantity. If you are concerned that your kitchen is not warm enough, heat your oven to 350 degrees, then turn it off. Wait 10 minutes then place the bowl with batter, still covered, in the oven and leave overnight.
The next morning the batter should be frothy. Stir with a large spoon for a few minutes, then set aside.
Heat a nonstick skillet over medium heat. Place about 1/2 cup of batter into the center of skillet. Spread batter by moving a spoon in concentric circles, starting at the inside of the circle and working toward the outside, spreading batter thinly and evenly.
Cover and cook over medium heat for 1 to 2 minutes. If added crispness is desired, when tiny bubbles appear on the dosai in the skillet, place about 1/2 to 1 teaspoon canola oil around the dosai. Otherwise, to make plain, soft dosais, don't add oil and cook only on one side.
Repeat with remaining batter.
Makes about 16 dosais.
-- China Millman
* 2 cups raw extra long-grain rice (or basmati or jasmine rice)
* 1/4 cup split urad dal
* 1 teaspoon fenugreek seeds
* 6 cups filtered water
* 1/2 cup cooked plain rice
* 1 teaspoon salt
Place raw rice, urad dal and fenugreek seeds in enough warm, filtered water to cover generously. Soak at room temperature for about 6 hours. Drain water and place mixture in an electric blender. Add about 11/2 cups of filtered water to facilitate the grinding process.
Grind dal mixture on high power for several minutes. Add cooked rice a little at a time to the mixture, as it is being ground.
Pour mixture into a large bowl. Add the salt and mix well with your hand.
Cover bowl with a plate and place it in a warm place in the kitchen overnight. The rice batter will begin to ferment and should double in quantity. If you are concerned that your kitchen is not warm enough, heat your oven to 350 degrees, then turn it off. Wait 10 minutes then place the bowl with batter, still covered, in the oven and leave overnight.
The next morning the batter should be frothy. Stir with a large spoon for a few minutes, then set aside.
Heat a nonstick skillet over medium heat. Place about 1/2 cup of batter into the center of skillet. Spread batter by moving a spoon in concentric circles, starting at the inside of the circle and working toward the outside, spreading batter thinly and evenly.
Cover and cook over medium heat for 1 to 2 minutes. If added crispness is desired, when tiny bubbles appear on the dosai in the skillet, place about 1/2 to 1 teaspoon canola oil around the dosai. Otherwise, to make plain, soft dosais, don't add oil and cook only on one side.
Repeat with remaining batter.
Makes about 16 dosais.
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