My neighborhood, Murray Hill, is known as Indian row.
Pongal, named after the famous Hindu Festival, has become my favorite Indian restaurant. This casual South Indian restaurant is known for its vegetarian and kosher cuisine. It has also inspired me to make my own Dosa at home.
Recipe for making your own Dosa
The word Neer means water. A thin dosa made with a runny rice batter. It is very light and easy to make. I have wrapped eggs, vegetables, mushrooms and even Nutella with bananas!
1 cup of rice soaked for 2 hours
½ coconut- grated
½ tspn salt
5 cups of water
1 tbsp vegetable oil
Grind rice and coconut to a very fine paste
Add 5 cups of water and salt
Heat a cast iron or non-stick pan and pour enough batter to cover the pan. Turn the pan around quickly to evenly distribute the batter.
Lower the heat and cover pan for ½ minute
When edges tart lifting, dribble a few drops of oil around the edges and slide are gently lift dosa out of the pan and serve.
RAGI WHEAT DOSA
Awesome for breakfast and easy to prepare.
1 cup of *ragi flour
1-cup wheat flour
Buttermilk for mixing
Mix the ingredients well & it should be slightly creamy.
Refrigerate over night and make dosas next day.
Wrap with potatoes, mushrooms, and scrambled eggs
For Indian seasoned scrambled eggs – whisk in a dash of cumin, coriander and some fennel.
*Ragi flour also known as Finger Millet is one of the most nutritious and healthy cereals. It is known as the powerhouse of proteins, minerals & amino acids. Can be found at your local Indian market or online at Amazon.com