Breads
Uttapam
1 cup white rice
1 cup Urad dal
2 Tablespoons Masoor dal
2 teaspoons fenugreek seeds
water to cover by at least a few inches
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1 teaspoon salt
1 Tablespoon baking soda
reserved liquid
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cooking oil
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diced onions
diced hot green chilies
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Soak the first ingredients until foamy. (Could be anywhere from 5 hours to 3 days depending on the temperature of the air. This mix may also be a bit stinky, like cheese. Not to worry.)
When ready, add the salt to the rice/dal and mix well.
Drain the rice/dal reserving the liquid
Add 1 cup of the dal mix and just enough of the liquid to make the blender run. Whiz until very smooth. It should have the consistency of a very thick pancake batter or cake batter.
Repeat with remaining ingredients pouring into a bowl.
If you are going to serve the whole recipe at one sitting, add all the baking soda and beat. If you are only serving part, beat part of soda into the part you will eat immediately.
To cook, heat a heavy pan or griddle to almost scorching and spread with oil. Spoon in the Uttapam mix and let it spread itself. Sprinkle a bit of the onion/chili mix on top. Cook like a pancake until the top is no longer shiny, flip and cook until done. It should be crisp, brown on the top side and cooked thoroughly. Serve immediately.
Refrigerate any remaining mix. It will keep up to a week.
The proportions of dal and rice can be changed. More rice makes the dish more crispy, more dal increases the protein content.
Serve with raita, chutneys, curries, and/or sambar.
1 cup Urad dal
2 Tablespoons Masoor dal
2 teaspoons fenugreek seeds
water to cover by at least a few inches
------------------------------------------------
1 teaspoon salt
1 Tablespoon baking soda
reserved liquid
------------------------------------------------
cooking oil
------------------------------------------------
diced onions
diced hot green chilies
------------------------------------------------------
Soak the first ingredients until foamy. (Could be anywhere from 5 hours to 3 days depending on the temperature of the air. This mix may also be a bit stinky, like cheese. Not to worry.)
When ready, add the salt to the rice/dal and mix well.
Drain the rice/dal reserving the liquid
Add 1 cup of the dal mix and just enough of the liquid to make the blender run. Whiz until very smooth. It should have the consistency of a very thick pancake batter or cake batter.
Repeat with remaining ingredients pouring into a bowl.
If you are going to serve the whole recipe at one sitting, add all the baking soda and beat. If you are only serving part, beat part of soda into the part you will eat immediately.
To cook, heat a heavy pan or griddle to almost scorching and spread with oil. Spoon in the Uttapam mix and let it spread itself. Sprinkle a bit of the onion/chili mix on top. Cook like a pancake until the top is no longer shiny, flip and cook until done. It should be crisp, brown on the top side and cooked thoroughly. Serve immediately.
Refrigerate any remaining mix. It will keep up to a week.
The proportions of dal and rice can be changed. More rice makes the dish more crispy, more dal increases the protein content.
Serve with raita, chutneys, curries, and/or sambar.
Dosa
(Dosa are made in a similar fashion to uttapam. Uttapam is thick like a bready pancake, dosa is thin like a cracker.)
2 cups white rice
1 cup urad dal
1/4 cup masoor dal
1 teaspoon fenugreek seeds
water to cover by at least 2 inches
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1/4 cup peanut oil
1/2 cup reserved liquid for each cup of soaked rice (or more)
1 teaspoon salt
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Soak the first ingredients until a bit foamy. (Could be anywhere from 5 hours to 3 days depending on the temperature of the air.)
Drain the rice/dal reserving the liquid
Add 1 cup of the rice mix to a blender then add 1/2 cup liquid, some of the oil, and salt. Whiz until very very smooth. It should have the consistency of a thin crepe batter, and should just coat the spoon.
Repeat with remaining ingredients.
Refrigerate. It will keep up to a week.
To cook, heat a non stick griddle to almost scorching. Using a ladle spiral a few Tablespoonsful of the batter onto the griddle. Using the bottom of the ladle and working in a spiral, spread the batter out very thinly, increasing the size of the dosa. You can use a spatula to even up the ridges.
Cook until the edges begin to curl and the browning shows through the dosa.
Traditionally you will now either sprinkle the dosa with diced chiles and onions or a potato curry, folding the edges over to make a long tube.
I prefer to flip the dosa and cook the other side until the dosa is crisp like a cracker.
You can then serve with various condiments, chutneys, and side dishes.
Dosa must be eaten immediately.
2 cups white rice
1 cup urad dal
1/4 cup masoor dal
1 teaspoon fenugreek seeds
water to cover by at least 2 inches
-------------------------------------------------
1/4 cup peanut oil
1/2 cup reserved liquid for each cup of soaked rice (or more)
1 teaspoon salt
------------------------------------------------
Soak the first ingredients until a bit foamy. (Could be anywhere from 5 hours to 3 days depending on the temperature of the air.)
Drain the rice/dal reserving the liquid
Add 1 cup of the rice mix to a blender then add 1/2 cup liquid, some of the oil, and salt. Whiz until very very smooth. It should have the consistency of a thin crepe batter, and should just coat the spoon.
Repeat with remaining ingredients.
Refrigerate. It will keep up to a week.
To cook, heat a non stick griddle to almost scorching. Using a ladle spiral a few Tablespoonsful of the batter onto the griddle. Using the bottom of the ladle and working in a spiral, spread the batter out very thinly, increasing the size of the dosa. You can use a spatula to even up the ridges.
Cook until the edges begin to curl and the browning shows through the dosa.
Traditionally you will now either sprinkle the dosa with diced chiles and onions or a potato curry, folding the edges over to make a long tube.
I prefer to flip the dosa and cook the other side until the dosa is crisp like a cracker.
You can then serve with various condiments, chutneys, and side dishes.
Dosa must be eaten immediately.