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Bhindi Masala|Chicken Malai Kabab|Dosa|Onion Khulcha
Recipe Corner»Dosa
Serves Six
2 cups long-grain white or jasmine rice1 cup urad dal
1/4 teaspoon fenugreek (methi) seeds
3/4 teaspoon course salt
1/2 cup vegetable oil
Potato-and-Pea Filling, heated (recipe follows)

1.Soak rice, urad dal, and fenugreek in water to cover for 3 hours. Rinse under running water and drain. Transfer to a food processor fitted with the steel blade, and grind to a smooth,yet thick batter.Set batter aside, and let ferment overnight at room temperature.

2.Add salt and a little water if necessary to thin batter. Heat griddle to 350 degrees. Sprinkle hot griddle with water and a teaspoon of oil. Wipe clean with a cloth. Drizzle a little oil on the griddle.Spread evenly over the surface of the griddle, removing any excess with a bench scraper.Using a 1-cup measuring cup or ladle, measure 3/4 cup batter, and pour onto grill. Spread batterout into a 16-inch oval using the bottom of the measuring cup. Using a scraper, remove any excessbatter from the top of the dosa. Cook until the surface bubbles and the bottom is golden brown, 1 to 1 1/2 minutes. Place filling crosswise in center of dosa. Fold dosa in thirds to enclose filling.


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