Hawkins Futura Nonstick Dosa Tava Griddle, Инструкция по эксплуатации

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Traditional South Indian Dosa
(Rice and Gram Pancakes)
Yield: 10
dosa
1 /
2
cup (3
1 /
2
oz / 100 g)
rice
1 cup (7 oz / 200 g)
parboiled rice
1 /
2
cup (3
1 /
2
oz / 100 g) urad dal
2
1 /
2
cups / 600 ml
water
other than for step 1
2 tsp / 10 ml
salt
3 tbsp + 1 tsp / 50 ml
vegetable oil
1.
In a bowl, cover rice, parboiled rice and
urad dal
with water at least
1 inch/2.5 cm above ingredients. Soak 4 hours. Drain.
2.
Grind rice-
dal
mixture into a paste gradually adding 2 cups/480 ml
water.
3.
In a large bowl, mix rice-
dal
paste and salt. Cover and keep aside
(not in a refrigerator) at least 12 hours to ferment.
4.
Mix fermented paste and enough of remaining water (
1
/
2
cup/
120 ml) to make a thin batter.
5.
Heat tava on medium heat no more than 5 minutes.
6.
Stir batter and pour
1 /
2
cup/120 ml in centre of tava. Quickly place
the flat base of a metal ladle or
katori
very lightly on batter. Using
a continuous circular motion in one direction, gently spread batter
evenly outwards from centre to make a round about 12 inch/30 cm
in diameter (see Figure F, page 7). Increase heat to medium-high. Cook
the first
dosa
about 3 minutes. During this time, add
1 /
2
tsp/2.5 ml oil
around edges of
dosa
and dribble
1
/
2
tsp/2.5 ml oil all over
dosa
. Turn
over. Cook 1 minute, pressing gently with spatula all over
dosa
to flatten.
Remove. Keep heat at medium-high. Cook remaining
dosa
in the same
way as the first
dosa
except reduce cooking time before turning over
dosa
from about 3 minutes to about 2 minutes. Serve hot, accompanied with
Coconut Chutney (for recipe, see page 16).
•
Crispy Dosa (Rice and Gram Pancakes)
Yield: 8
dosa
1
1 /
2
cups (10
2 /
3
oz / 300 g)
rice
1 /
2
cup (3
1 /
2
oz / 100 g) urad dal
1
1 /
2
cups + 2
1 /
2
tbsp / 400 ml
water
other than for step 1
2 tsp / 10 ml
salt
2 tbsp + 2 tsp / 40 ml
vegetable oil
1.
In a bowl, cover rice and
urad dal
with water at least 1 inch/2.5 cm
above ingredients. Soak 4 hours. Drain.
2.
Grind rice-
dal
mixture into a paste gradually adding 1
1 /
4
cups/
300 ml water.
3.
In a large bowl, mix rice-
dal
paste and salt. Cover and keep aside
(not in a refrigerator) at least 12 hours to ferment.
4.
Mix fermented paste and enough of remaining water (
1 /
4
cup
+ 2
1 /
2
tbsp/100 ml) to make a thin batter.
5.
Heat tava on medium heat no more than 5 minutes.
6.
Stir batter and pour
1 /
2
cup/120 ml in centre of tava. Quickly place
the flat base of a metal ladle or
katori
very lightly on batter. Using a
continuous circular motion in one direction, gently spread batter
evenly outwards from centre to make a round about 12 inch/30 cm in
diameter (see Figure F, page 7). Increase heat to medium-high. Cook the
first
dosa
about 3 minutes. During this time, add 1
/
2
tsp/2.5 ml oil around
edges of
dosa
and dribble
1 /
2
tsp/2.5 ml oil all over
dosa
. Turn over. Cook
1 minute, pressing gently with spatula all over
dosa
to flatten. Remove.
Keep heat at medium-high. Cook remaining
dosa
in the same way as
the first
dosa
except reduce cooking time before turning over
dosa
from
about 3 minutes to about 2 minutes. Serve hot, accompanied with
Coconut Chutney (for recipe, see page 16).
•
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