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  Side dish    Pancakes    Indian  
Last updated 6/12/2012 12:47:17 AM. Recipe ID 7933. Report a problem with this recipe.
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      Title: Osas
 Categories: Side dish, Pancakes, Indian
      Yield: 1 Servings
     14 oz Patna or long grain rice
           Washed in several changes
           Of water
      7 oz Urad dal
      1 ts Salt
     10 fl Oz vegetable oil
  Soak the rice and urad dal in separate bowls of water for about 2
  hours. The water should cover them by around 1 inch. Drain. Blend the
  urad dal with 6 fl oz water in an electric blender for 5 - 8 minutes
  until it is pale, smooth, light and airy. Empty the mixture into a
  large bowl.
  Put the rice and 6 tablespoons of water into the blender and blend
  until it turns into a fine granular paste. Add to the dal with the
  salt and mix gently. Cover and leave in a warm place like an airing
  cupboard to ferment for 24-26 hours. The batter should double in
  Add 7 fl oz water fold in gently and leave in a warm place for a
  further 1 1/2 hours. Heat 1 1/2 teaspoons of oil in a frying pan and
  when hot, drop 4 fl oz of batter in the centre of the pan. Put the
  rounded bottom of a soup spoon very lightly into the center of the
  batter and using a slow, gentle and continuous spiral motion, spread
  the batter outwards with the back of the spoon until you have a
  pancake around 7 inches in diameter.
  Dribble 1/2 teaspoon of oil over the pancake and another 1/2 teaspoon
  round the edges. Cover and cook for 1 1/2 - 2 minutes, or until the
  dosa has turned reddish brown. Turn over and cook uncovered for a
  further minute or until the second side develops reddish spots.
  Urad dal is a small pale yellow split pea. Buy it from Indian grocers
  or substitute the more familiar yellow split peas available in
  Madhur Jaffrey's Flavours of India - Tamil Nadu
  These nutritious pancakes from the Tamil Nadu region are versatile
  and can be eaten for breakfast as a light lunch or for dinner. They
  may be eaten plain with coconut chutney, or folded over potatoes.

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Recipe ID 7933 (Apr 03, 2005)

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