Rice-flour dosas with mustard seeds & black
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Rice-flour dosas with mustard seeds & black
  Mustard    Bakery    Indian    Breakfast    Snacks    Vegetarian  
Last updated 6/12/2012 1:20:25 AM. Recipe ID 52142. Report a problem with this recipe.
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      Title: Rice-flour dosas with mustard seeds & black
 Categories: Bakery, Indian, Breakfast, Snacks, Vegetarian
      Yield: 8 Pancakes
      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 ts Whole black mustard seeds
      1 ts 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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Recipe ID 52142 (Apr 03, 2005)

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