*  Exported from  MasterCook  *
 
                                KOTAH DOLMEH
 
 Recipe By     : 
 Serving Size  : 72   Preparation Time :0:00
 Categories    : Snacks                           Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----DOUGH-----
    1       pk           Active dry yeast
    1       c            Warm water
    2       ts           Rose water
    3 1/2   c            Plain flour
    1       t            Salt
      1/2   ts           Ground cardamom
      1/4   c            Melted, cooled ghee or oil
                         -----LENTIL FILLING-----
    1       c            Brown lentils
    3       c            Cold water
    2       lg           Onions -- finely chopped
                         Salt
    2       tb           Brown sugar
                         -----TO FINISH-----
                         Oil -- for deep frying
 
   For Dough: Dissolve yeast in 1/4 cup warm water; add
   remaining water and rose water.  Sift together flour,
   salt and cardamom in a bowl. Measure and set aside 1/2
   cup of flour mixture.  Add yeast liquid to flour in
   bowl, mixing until a soft dough forms.  Work in ghee
   or oil with reserved flour, kneading until dough is
   smooth (about 10 minutes).  Cover bowl and leave in a
   warm place to rise, 45-60 minutes, or until doubled in
   size. While dough is rising, wash lentils and place in
   a pan with cold water. Bring to a boil.  Reduce heat
   to low, cover and simmer until water is absorbed and
   lentils are tender, about 1 to 1-1/4 hours. Mash
   cooked lentils with a fork. In a skillet, saute onions
   in ghee or oil until lightly browned.  Mix in mashed
   lentils and cook mixture another 5 minutes.  Add brown
   sugar, and season with salt and pepper to taste.
   Cool. On a lightly floured surface, roll out half of
   dough thinly.  Using a biscuit or cookie cutter, cut
   out 3-inch circles.  Place a heaping teaspoon of
   lentil paste in the center of each circle of dough.
   Lightly moisten edges with water, fold in half and
   seal by pressing with the tines of a fork.
   Deep fry kotahs, 6-8 at a time, about 3 minutes or
   until golden brown and puffed, turning to cook evenly.
   Drain on absorbent paper.  Serve hot or warm for a
   snack or as part of a meal.
  
 
 
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