Real African Dishes: [MC-AllEthnic-Recipes] Dosa or Idli Rice Bread

* Exported from MasterCook *
                     Dosa or Idli Rice Bread - Indian
Recipe By     :
Serving Size : 12    Preparation Time :0:00
Categories    : Vegan
Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
3               cups brown rice -- or white rice
1                cup urud dhal -- or other lentils
1           teaspoon sea salt

In separate bowls, cover the rice and lentils with water, leaving 2 to 3
inches of water above the surface of each. Leave on the counter to soak
for 4 hours.

Heat the oven to 250°F and turn it off when it reaches that temperature
(unless you have a very warm place to ferment the batter). Rinse the rice
and lentils well by stirring each in clean water and straining about 5
times each. Use a blender to blend the lentils on high speed, adding about
1/2 cup of water, until a thick batter forms. Blend the rice on high
speed, adding as little water as necessary, until a similar but coarser
batter forms. Mix both batters together and add the salt.

Place the batter in the warmed oven for 12 to 24 hours or until it is
doubled in size.

To make idli, pour the batter into an oiled or cheesecloth-lined idli pan
(see Note) and steam for 12 to 15 minutes. You can also line a bamboo
steamer or even a collapsible metal steamer with cheesecloth and pour the
batter in using a 1/3 cup measuring cup.

To make dosas you may need to add water to the batter. Thicker batter will
give you pancake-style dosas. Adding 1/2 cup or more of water will yield
increasingly thinner dosas. The thinner the batter, the easier it is to
spread the batter into a circle on the pan.

Either use a nonstick pan or brush a regular (heated) pan lightly with oil
and place over medium heat. Use a ladle to pour the batter (about 1/3 cup)
onto the hot pan and quickly spread the batter around into a large thin
circle (or something like a circle) using the bottom of the ladle. Holes
in the dosa are fine; these don't need to be perfect and are very sturdy
once they are done. Let the dosa cook on both sides for a couple of
minutes, until slightly brown. Take care not to overcook these;
traditionally dosas are still quite white and, therefore, flexible. Serve
hot or keep in a warm oven covered with a damp towel until all the dosas
are cooked and you are ready to partake.

Makes 12, approximately
Note: An idli pan is essentially a steamer pot with a multilayered insert
made just for this purpose. The batter is poured into the rounded
indentations, which allow the steam to pass through and cook the batter
into perfectly shaped idli.

Variation:
For a Super Quickie Dosa Batter simply whisk together 2 cups brown rice
flour, 1 teaspoon sifted baking powder, and 1/2 teaspoon sea salt. Add 2
1/2 cups water- cook according to the instructions in step 6 (though
spreading the batter with the ladle will not be necessary). This batter
yields about eight large quickie dosas. Adding another 1/2 cup of water
will make them even thinner, which is more authentic but a bit harder to
handle.

Cuisine:
"Indian"
Source:
"The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
Murray, 2010"
S(Formatted by Chupa Babi):
"Sept 2013"
Yield:
"12 cakes"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 228 Calories; 1g Fat (5.8% calories
from fat); 8g Protein; 46g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 161mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0
Fat.

Nutr. Assoc. : 0 5096 0