Image courtesy of Rubina (New York, USA) 1 ½ cups Rice Flour 1 cup Black Gram Flour (Urad Dal Flour) ½ tsp. Salt ¼ tsp. Fenugreek (Methi) 2 ¼ cups Warm Water (or enough to make a semi-thin paste.) Clarified Butter (Ghee) or Cooking Oil Mix all ingredients (except the clarified butter or cooking oil) together in a bowl and soak for 1 to 1 ½ days.(The longer you soak, the more sour the mixture becomes.) When you are ready to fry the dosas, heat a small amount of oil in a skillet. Add ¼ cup scoopful of the batter, and smear it with the scoop to make a thin, flat "pancake." Add a small amount of oil at the edges and on the top side of the dosa. When it browns, flip and brown the other side. Spread clarified butter or oil on the first side (now facing up). When the second side is browned, fold the dosa in half, and remove from heat. Tips: Store batter in refridgerator to use later. Dosa can be eaten filled with potato curry as well. Variations: Make the batter thicker, and spoon the onion and spice mixture from the recipe for Idli Pancakes, over the batter before you turn it on the griddle. If you don't have urad dal flour, you can soak ¼ cup of green moong beans overnight. Puree in a blender with about 6 tablespoons of water. Use this puree instead of the flour, decreasing the water you use to make the semi-thin paste.

Serving Amount: Makes 9 (6" pancakes) Degree Of Difficulty: Easy Recipe Category: Appetizer Recipe Ethnic Group: Indian Amount Per Serving: Calories: 102 Protein: 2 Grams Fat: 0 Grams Carbohydrates: 22 Grams

Recipe Requested by, Khan Firdous (U.S.A.)

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