1.6 ONION DOSAI
1.6 ONION DOSAI
1 Tbsp. butter (melted) per 1/2 c. onion cut longdosai per dosai
Make the batter as described for plain dosai. Pour 1/2 cup of batter from pitcherinto greased. skillet. O.n top of the pancakes, spread 1/2 cup long thin cut onions andsprinkle 1 tablespoon of melted butter over it. Turn pancakes when bubbles appear.When it becomes golden brown, remove from skillet.
1.7 MASALA DOSAI
Ingredients for Filling:3 medium sized potatoes 1/2 tsp. ginger chopped1/2 c. carrots and peas (frozen) 2 Tbsp. hot green chilies chopped3 Tbsp. oil 1 Tbsp. coriander leaves chopped1/2 tsp. mustard seeds 1/8 tsp. turmeric1/2 tsp. urad dhal 1 tsp. salt1/2 tsp. chana dhal 1/4 tsp. lime juice2 c. onions (chopped lengthwise) 1 c. water
Boil potatoes and peel the skin oﬀ. Cut potatoes into small squares. Boil carrotsand peas with 1/4 cup of water. When cooked, strain any extra water. . In a fryingpan over medium heat, heat the oil. Add mustard seeds, urad dhal, chana dhal andsaute. When the dhals turn into golden colors add the onion, ginger, chilies, corianderleaves and turmeric. Cook over slow ﬁre. Add prepared vegetables and salt and saute.Add lime juice and 1 cup of water. Let the mixture come to a full boil. When half of the water evaporates, remove from heat and the ﬁlling is ready. Make plain dosaion griddle. When both sides of dosai become golden brown, put 1/2 cup of the abovedescribed potato ﬁlling in the middle and fold it in half circle shape. Each dosai takes1/2 cup of the potato ﬁlling.
1.8 AVAL DOSAI (A type of pancake made from rice ﬂakescalled aval which can be obtained only in the Indian stores.)
2 c. rice 1/1 c. yogurt3/4 c. aval (thick) or 1 c. salt to tasteaval (thin) 1/4 c. vegetable oil
Soak rice in water for 3 hours. Wash aval and soak it in yogurt or buttermilk. Grindaval with yogurt and rice. Use enough water to make the batter a pouring consistency.The batter should neither be too thick nor too thin. If to be used immediately, moreyogurt may be added as per taste. Grease the skillet over medium heat. Pour 1/3 cupof batter and spread it into a thin round pancake. When golden brown, turn it over.Makes about 15. Tastes good with chutney or sambar.
1.9 ALL PURPOSE FLOUR DOSAI
1 c. all purpose flour 1 1/2 tsp. salt1/2 c. buttermilk pancake mix 3 c. water