Rice Dosa

Dosa is a famous South Indian breakfast item. It tastes good with butter or oil. I tried with very less oil and avoided lentils, it tastes good though. Lentils are high in uric acid and protein as well, uric acids affects the risk of gout and artheritis.  A therapist and naturopathy doctor suggested avoiding lentils to artheritis people. Below is the lentil free dosa for you.......

Preparation Time: 20-25 min, soaking time: 4-5 hrs

Source : Dr.Jag

Cusine: South Indian

Ingredients:

2 cups of rice

1 cup of rice flakes

1/2 tsp of fenugreek seeds

1 cup of yoghurt

11/2 cup of water

salt to taste

1. Mix yoghurt and water in a vessel, add rice, rice flakes, fenugreek and soak them for 4-5 hrs or overnight.

2. Grind all the ingedients to make a smooth batter, add water for a good dosa consistency.

3. Heat a 9 inch nonstick skillet on high heat. Sprinkle a few drops of water on the skillet. The water should sizzle and evaporate away on the count of 4. This means the pan is hot enough to make dosas.

4. Add a drop of vegetable oil to the hot pan, and spread the oil around (Just a drop of oil will do for a non-stick pan).

5. Now pour a ladle (1/4 cup) of batter onto the hot pan. Using very little pressure, swirl the ladle in concentric circles, to spread out the batter.

6. When the batter is fully spread, spray or drizzle a few drops of vegetable oil all over the dosa.

7. Cook on medium-high heat till the bottom side of the dosa becomes lightly brown.

8. Then turnover the dosa for 1/2 min, fold it to half size.

9. Taste your first dosa, and adjust salt in the batter if needed.

Enjoy dosa with chutny or sambar.