KCB 4.6: Savoury Wholemeal Pancakes (Dosa)
Savoury Wholemeal Pancakes (Dosa)
Each country of the world has many varieties of pancakes, and India is no exception. Each region has its favourite versions. Dosas are a favourite in South India. Whereas traditional dosas are quite large, this recipe presents smaller pancakes to fit a household pan. And whereas traditional dosas are prepared from varieties of dal and rice combinations, these are prepared from basically just chapati flour, spices, and fresh herbs. Serve these slightly crisp pancakes with Tomato Chutney, Coconut Chutney, or plain yogurt.
• PREPARATION TIME: 25 minutes
• BATTER RESTING TIME: 15 minutes
• COOKING TIME: About 45-60 minutes
• YIELD: About 1 dozen dosas
• BATTER RESTING TIME: 15 minutes
• COOKING TIME: About 45-60 minutes
• YIELD: About 1 dozen dosas
• 2 cups (500 ml) sifted chapati flour or wholemeal flour
• 1 teaspoon (5 ml) yellow asafoetida powder
• 1 1/2 teaspoons (7 ml) salt
• 1/4 teaspoon (1 ml) baking powder
• 3 hot green chilies, finely chopped
• 1 tablespoon (20 ml) finely chopped fresh coriander leaves
• melted ghee or oil
• 1 teaspoon (5 ml) yellow asafoetida powder
• 1 1/2 teaspoons (7 ml) salt
• 1/4 teaspoon (1 ml) baking powder
• 3 hot green chilies, finely chopped
• 1 tablespoon (20 ml) finely chopped fresh coriander leaves
• melted ghee or oil
1. Combine the flour, asafoetida, salt, and baking powder in a large bowl and mix well. Add enough cold water to form a smooth, pouring consistency batter. Fold in the chilies and chopped coriander leaves. Transfer the batter to a pouring jug or large measuring cup with a spout and set aside for 15 minutes before cooking.
2. Brush a 20 cm (8-inch) cast-iron frying pan with a film of melted ghee or oil and warm it over moderate heat. When hot, pour in about 1/4 cup
(60 ml) of the batter, or enough to cover the base of the pan, and immediately tilt it to spread the batter into a thin 20 cm (8-inch) pancake. Drizzling a little ghee or oil around the edges of the dosa cook until the edges brown and the bottom turns golden brown in patches (about 3 minutes). Flip the dosa over, sprinkle with more oil, and cook it for another 1 1/2-2 minutes. Slide the cooked dosa onto a clean plate and serve it either flat or folded in half. Make all the dosas in the same way, stirring the batter occasion ally. Serve hot.
(60 ml) of the batter, or enough to cover the base of the pan, and immediately tilt it to spread the batter into a thin 20 cm (8-inch) pancake. Drizzling a little ghee or oil around the edges of the dosa cook until the edges brown and the bottom turns golden brown in patches (about 3 minutes). Flip the dosa over, sprinkle with more oil, and cook it for another 1 1/2-2 minutes. Slide the cooked dosa onto a clean plate and serve it either flat or folded in half. Make all the dosas in the same way, stirring the batter occasion ally. Serve hot.
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