*  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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