Name: (Shallow Fried Pancake of Ground Rice and Split Black Beans) (Dosa)
Cuisine: India
Ingredients: A small grain of asafoetida (hing); 9 ozs (250 g) ground rice; ½ teaspoonfuls mustard seeds (rai); ½ ozs (40 g) ghee or til oil; ¾ teaspoonful red pepper (degi mirch); 4 ozs (115 g) roughly-cut onions; 1 level dessertspoonful ground coriander seeds; ½ oz (15 g) thinly-sliced ginger (adrak); 1½ teaspoonfuls split peas (channa dal); A pinch of bicarbonate of soda Ghee for frying; 1½ teaspoonfuls split black beans (urhad dal); 12 ozs (340 g) potatoes; ¼ oz (7 g) flour (maida); 2 ozs (85 g) husked split black beans (urhad dal); 3 to 4 green chillies (sabz mirch); 6 roughly-cut green chillies (sabz mirch); ¾ teaspoonful turmeric (huldi); 1 to 3 curry leaves—optional; ½ teaspoonful white cumin seeds; ½ teaspoonful sugar; 1 teaspoonful salt; ¾ oz (20 g) grated coconut (naryal); ½ to 2 teaspoonfuls salt; ¼ pt (120 mils) water

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Dosa is a South Indian counterpart of pancakes, made from batter the basic ingredients of which are ground rice and husked split black beans.

Ingredients

Ingredients for the stuffing for the dosas

12 ozs (340 g) potatoes
1½ teaspoonfuls

Method

For the dosa batter:—Wash and soak the rice and the urhad dal separately for about 8 hours; grind them separately to a smooth and fine paste. Mix. Add the juice squeezed out of ground green chillies, sugar and the salt. Stir well, cover and leave overnight in a warm place.

For the stuffing:—Boil, peel and cool the potatoes. Crush half of them and cut the r