Monday, January 11, 2010

Cheese Masala Dosa( Sourdough Crepes)

Long-grain rice(not basmati) 1 pound
Split urad dhal ¼ pound
Fenugreek a pinch
Salt to taste
Ghee ¼ cup

Wash Soak Urad Dhal for 6 hours. And wash and soak rice and a pinch of Fenugreek For 10 hours separately. Grind grams to a smooth frothy paste. Grind rice to a pouring consistency and mix both tougher and stir well . Keep aside for 8 to 10 hours.( at 90 degrees F.0

Heat a non stick griddle or frying pan over medium –low heat Spread about ¼ teaspoon of oil evenly over the griddle Ladle ½ to ¼ cup of the batter into the center of the hot griddle and using the back of the ladle steadily spread the batter in a circular motion from the center out. creating a thin pancake .As a crepe is cooks, small holes will form on the surface .Sprinkle a few drops of ghee on top to help make it crisp. When bottom turn golden brown(you can find in my picture).Fold the crepe in half golden side out and take out. Oiling the griddle each time. Serve hot.

Now if you want to make a Cheese Masala dosa pour cheddar cheese grated over the hot over the crepe Place the filling in the center and fold as
pan roll.

You can serve with Coconut chutney and sambar.

Boiling potatoes 2 peeled and cup into ½ inch cubes
Onion ¼ pound thinly sliced
Green chili 2 Split lengthwise.
Turmeric ¼ teaspoon
Salt to taste
Mustard seed ½ teaspoon
Vegetable oil 2 table spoon

Boil the potato in salted water for 8 to 10 minute or until they are barley tender drain and set aside .I a small wok, heat oil over medium- high heat .Add the mustard seed when the mustard seed begin to pop. Add the onion and green chili and fry for few Second. Add potato, turmeric and salt sprinkle 2 table spoon water stir until thoroughly combined and cook for few more seconds.