Food,food and more food
This recipe is gluten free and made from rice!
(Makes about 12 cups)
2 cups rice ( I normally use Basmati, but for this one I used the short grain rice)
1 cup Urad dal, it looks like this
Soak these overnight or for about 8-10 hours.
Once soaked they gain some water and ready to grind into a batter. Blitz it to a consistency that is a lot thicker than a pancake batter. It should be smooth and not chunky with the lentil and rice pieces.
Cover it with saran wrap and pace it in a warm place, I placed it in the oven overnight and to my amazement the batter had risen the next day.
Normally the batter takes 12 hours to rise in the summer months and about a day in the colder months.
You know the batter is ready when it has risen and tiny bubbles are forming on the edges.
To cook and form the crepes, use a very hot non stick skillet.
Ladle about 1/4 cup of the mixture and spread it to form a thin crepe with the back of a spoon. Make it as thin as possible,if the first one breaks apart, don’t worry you’ll get the hang of it.
Cooking dosa is like cooking pancakes only thinner.
The dosa can be plain or have a savory potato filling.
Onto today’s eats,
A whole wheat tortila with nutella, banana and strawberry preserves!
Lunch: Aloo paratha ( Potato stuffed flat bread)
I ate it with ketchup, reminded me so much of my childhood!!
And then for dinner I had the most amazing Shrimp salad and it is not just any shrimp, it is roasted garlic and lemon shrimp with mango lassi!!!!
Sunday evening was pizza night and the recipe was inspired by Tandoori chicken pizza!! Thank you for the recipe Ameena, it was wonderful and my husband loved it. He gave it five stars 🙂
This weekend lifted off the pressure of me, I am almost done with my major project, just minor tweakings this week and I am so done!!
See Ya soon!