Name: Dosas
Ingredients: 14 oz Patna or long grain rice Washed in several changes Of water; 7 oz Urad dal; 1 ts Salt; 10 fl Vegetable oil

Mothers, don’t let anyone ever dupe you into thinking there’s anything ignoble or disgraceful about remaining at home and raising your family. Don’t buy the lie that you’re repressed if you’re a worker in the home instead of in the world’s workplace. Devoting yourself fully to your role as wife and mother is not repression; it is true liberation. Multitudes of women have bought the world’s lie, put on a suit, picked up a briefcase, dropped their children off for someone else to raise, and gone into the workplace, only to realize after fifteen years that they and their children have a hollow void in their hearts. Many such career women now say they wish they had devoted themselves to motherhood and the home instead.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Indian	Indian	1	Servings

INGREDIENTS

14	oz	Patna or long grain rice Washed in several changes Of water
7	oz	Urad dal
1	ts	Salt
10	fl	Vegetable oil

INSTRUCTIONS

Osas: These nutritious pancakes from the Tamil Nadu region are versatile
and can be eaten for breakfast as a light lunch or for dinner. They may be
eaten plain with coconut chutney, or folded over potatoes.
Soak the rice and urad dal in separate bowls of water for about 2 hours.
The water should cover them by around 1 inch. Drain. Blend the urad dal
with 6 fl oz water in an electric blender for 5 - 8 minutes until it is
pale, smooth, light and airy. Empty the mixture into a large bowl. Put the
rice and 6 tablespoons of water into the blender and blend until it turns
into a fine granular paste. Add to the dal with the salt and mix gently.
Cover and leave in a warm place like an airing cupboard to ferment for
24-26 hours. The batter should double in volume. Add 7 fl oz water fold in
gently and leave in a warm place for a further 1 1/2 hours. Heat 1 1/2
teaspoons of oil in a frying pan and when hot, drop 4 fl oz of batter in
the centre of the pan. Put the rounded bottom of a soup spoon very lightly
into the center of the batter and using a slow, gentle and continuous
spiral motion, spread the batter outwards with the back of the spoon until
you have a pancake around 7 inches in diameter. Dribble 1/2 teaspoon of oil
over the pancake and another 1/2 teaspoon round the edges. Cover and cook
for 1 1/2 - 2 minutes, or until the dosa has turned reddish brown. Turn
over and cook uncovered for a further minute or until the second side
develops reddish spots. TIPS: Urad dal is a small pale yellow split pea.
Buy it from Indian grocers or substitute the more familiar yellow split
peas available in supermarkets. From: Madhur Jaffrey's Flavours of India -
Tamil Nadu
Recipe by: Madhur Jaffrey's Flavours of India
Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on
Feb 04, 1998

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