METHOD
Mix the first five ingredients and salt. Mix with enough into a stiff batter and set aside for 1-2 hours.
Heat 2 tbs oil, add the mustard seeds. When they splutter, add cumin seeds till they sizzle (this should a be 30-40 seconds), quickly add the curry leaves and hing and pour over the batter.
Add about 3 additional cups of water and mix with coriander leaves and onions. Note: the batter should be fairly thin.
On a non-stick skillet, add a few drops of oil. Pour one or two ladlefuls of the batter, and allow this to cook slowly. It is good to start for a couple of minutes on high flame and then lower the flame and allow the dosa to cook slowly (about 7-10 minute).
Gently turn and cook on the other side for a couple of minutes. The dosa should be golden brown and crisp in appearance. Serve hot with chutney.
Serves: 4 - 6
Contributor: Rinku Bhattacharya
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Hing or asafetida is the aromatic resin from the root of the giant fennel. The taste and smell are similar to onions and need to be used in moderation. It is extremely good for digestion and essential in a lot of Indian dishes.
Curry leaves come from a plant that grows wild in the Himalayan foothills as well as in many other parts of India, Northern Thailand and Sri Lanka. They are usually sold at Indian Grocery stores in sealed bags and freeze well. They are very aromatic when fresh and work like bay leaves in stews and other recipes.
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