Indian

Dosas With Vegetable Curry is for Dinner.

Dosas With Vegetable Curry takes 120 minutes to prepare.

Dosas With Vegetable Curry takes 30 minutes to cook.

Dosas With Vegetable Curry makes 6 servings.

The ingredients for Dosas With Vegetable Curry are:

Dosas:
1 cup urad dhal, raw, uncooked
1 cup brown basmati rice, raw, uncooked
1 cup white basmati rice, raw, uncooked
5 cups cold water
2 tsp rock salt

Curried Vegetables:
1 lb chard or kale, washed thoroughly, drained well and chopped coarsely
2 medium-small potatoes peeled and sliced in 1-2 inch strips about 1/2 inch thick
3 medium carrots peeled sliced in 1-2 inch strips about 1/2 inch thick
3 T oil
1 tsp cumin or 1/2 tsp cumin seeds
1/2 tsp ground ginger, or 1 Tbsp minced fresh
1/2 tsp ground fenugreek or fenugreek seeds
1/2 tsp ground turmeric
tiny pinch of hing (asoefetida)
1/4 cup water
1/2 cup extra firm tofu, drained and pressed then cubed

Here is how you make Dosas With Vegetable Curry:

Making the Dosas:Combine raw dhal & rice in a bowl or pot. Wash, drain, and repeat three or four times until the rinse water is clear. Add 5 cups of cold water, cover with a cloth and a lid or plate, and set aside in a cool corner out of direct light. Soak the urad dhal & rice for 8 - 12 hours Do not drain. Blend the dhal & rice with the soaking water in two parts until smooth. Stir in the salt, cover again with cloth and lid or plate, and let stand another 8 - 12 hours. Cook the dosa batter as follows; store any unused batter tightly covered in the fridge for up to a week. Making Dosa Pancakes:Heat a heavy non-stick frying or crepe pan between medium and medium high. The pan should be hot but not smoking. If you're making more than a few dosas, using two pans will cut your cooking time in half. Heat a plate in a warm (170 degrees) oven to hold the cooked dosas, with a towel or lid to cover. I use a cast iron griddle and a small amount of PAM. Stir the batter, and pour onto the hot pan, spreading it thinly like a crepe and tilting the pan to help distribute the batter. Cook the dosa 3 minutes or so, until the top is dry, the bottom is brown, and the edges are peeling back from the pan, then carefully turn the dosa using a large spatula. Cook 2-3 minutes more, then remove from pan. Keep the dosas warm in the oven under a cloth until you're ready to eat. Serve stuffed with a curried vegetable mixture.Curried Vegetables:Heat the oil on low in the 8 quart pan. Prep the veggies . Turn the heat up to medium-high, fry the spices in the oil until fragrant, about 1 minute. Add the carrots and potatoes and saut? on medium/high for about 5 minutes. Stir in the greens and continue saut?ing for 5 minutes until the greens are wilted. Add water and cover with lid. Turn heat to medium/low and cook until tender, about 15 minutes. Cook uncovered to reduce any excess water. You can add 1/2C. tofu in the last five minutes of cookingNumber of Servings: 6Recipe submitted by SparkPeople user DAVIS-VALDEZ.

The nutritional information for Dosas With Vegetable Curry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 231.5

• Total Fat: 5.2 g
• Cholesterol: 0.0 mg
• Sodium: 823.6 mg
• Total Carbs: 36.1 g
• Dietary Fiber: 7.3 g
• Protein: 10.3 g

Dosas With Vegetable Curry is Indian cuisine.

The dietary needs meet for Dosas With Vegetable Curry is Vegan