*  Exported from  MasterCook  *
 
               RICE-FLOUR DOSAS WITH MUSTARD SEEDS AND BLACK
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Bakery                           Breakfast
                 Snacks                           Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Whole black mustard seeds
    1       t            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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