Saturday, September 04, 2010

Guest Lexie Shabel: Dosai (Indian-Style Crepes)

Seasonal Recipe of the Week
Here is a great Indian recipe from my friend Lexie Shabel who graced the airwaves with me last Saturday. This is basically a crepe recipe but better and more nutritious. The batter is fermented, which takes a while, so plan accordingly!

(Sorry for the delay posting this week's recipes, but sometimes "life" happens. Please, no mail reminding me I am late — I know!)

3 cups (18 ounces) parboiled rice
water for soaking
1 cup (8 ounces) water
1 cup black gram dahl (washed urad dahl), picked over and rinsed
2 teaspoons fenugreek seeds
2 cups (16 ounces) water
1/2 cup water
salt to taste
oil for shallow frying

Soak parboiled rice in twice its volume of water for at least 6 hours. Drain completely. Make a smooth batter by grinding up the rice in a blender or food processor, gradually adding 1 cup of water. At the same time, soak black gram dahl and fenugreek seeds in 2 cups water also for 6 hours. Drain completely. Blend till you get a smooth batter, adding 1/2 cup water. Now combine the two batters, add salt to taste, and set aside for 12 hours until the batter starts to ferment. Use a large container as the batter will grow as it ferments. It should get all bubbly.

At this point, add more water so the batter becomes the consistency of a thick cream but pourable. Heat your grill or cast iron pan smear a little oil on the surface. Pour a ladle full of batter onto the hot grill and swirl around to make an even thin layer of batter. Cook till it starts to brown around the edges and then carefully turn it over and cook the other side. Serve hot with coconut chutney.