Bread Dosa Recipe




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Bread Dosa Recipe


 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Bread Dosa

 

Ingredients

1 cup bread crumbs
1/4 cup rice
1/4 cup moong dal
1 medium onion, minced
2 each green chiles, minced
1 small piece of ginger, minced
1 each handful of cilantro leaves
1/2 tsp cumin seeds
1 salt, to taste



 

Preparation

In a bowl, cover the rice and dal with plenty of water and let soak
for several hours. Drain, then grind to a fine paste. Add milk or
water to make a thick batter. Stir in remaining ingredients.

For each dosa, cook 2 tablespoons batter on hot greased skillet or
griddle, spreading batter into thin circles and turning dosa once to
brown both sides. Serve hot with chutney.

Adapted by Karen Mintzias from "Tasty Dishes from Waste Items" by
Aroona Reejhsinghani

 

 

Servings: 1