180 gms long grain rice 2 tablespoons rice flour 120 gms urad lentils (split black beans) bicarb soda a pinch of salt 1 green chilli
Clean and wash the rice and lentils. Soak them separately in cold water for 8 hours. Drain the rice and puree it in a blender with 4 tablespoons of water; do the same with the lentils. Mix the two purees in a bowl, cover tightly, and leave in a warm place for 12 hours to ferment slightly.
1/2 kg boiled potatoes 1 tablespoon grated coconut 2 green chillis 1 onion 2.5 cm ginger root, peeled and chopped 1 tablespoon sunflour oil 1 teaspoon mustard seeds 1/2 teaspoon tumeric 1/2 teaspoon ground cumin pinch of salt
Peel the potatoes and mash roughly. Puree the coconut, chillis and ginger in a blender with a little water. Chop the onion and fry it in the oil until soft. Add the mustard seeds, spices and salt and fry for a few minutes. Add the potato and the coconut mixture and fry for another 5 minutes. Keep hot.
To prepare the dosas, beat the fermented puree well. Beat in a large pinch of bicarbonate of soda, the rice flour, salt and very finely chopped chilli. The batter should have a pouring consistency so mix in a little water if necessary. Heat a heavy frying pan and grease it with a little butter. Pour in a little of the batter, tilting the pan to spread it evenly. Fry for 2 minutes and when blisters appear on top smear with a little butter and turn the dosa over. Cook for a further 2 minutes, by which time it should be lighly browned. Cover and keep warm while the rest are prepared in a similar way. Put a little of the stuffing in each dosa and fold over.