Agnes: Can you measure out just enough for the meal from that instant mix? You know, like pancake mixes for example.
Loveskale: Are the urad dal and rice flour you mention two separate things, I'm thinking yes? What are they called in the Indian grocery, which is where I'm assuming you bought them? Where in the store are they, that is to say, with the lentils, with the rices? As we have only a food processor and mortar and pestle, these flour products sound interesting. Are there instructions for using these products, like approximate fermentation time at a particular temperature? I have seen dosai made, so I know I have to use the bottom of the ladle to spread the batter out with. How long does the batter hold in the fridge? Good grief, you even make your own idlis?!?!
victw: If your library has a good cookbook section, it is quite likely that you can find a dosa filling to your liking. In a quick check of my own books, I find a recipe in the following:Dakshin, Vegetarian Cuisine from South India
, Chandra PadmanabhanSavoring the Spice Coast of India
, Maya KaimalThe Dance of Spices
, Laxmi Hiremath
I also have one from a cooking class, but I can't presently lay my hands on it. No, I have never tried any of them.
kingbruce: There is a sticky at the top of the Maximum Weight Loss category that has information on its guidelines. No, I doubt a dosa is not MWL legal, but we do not follow that particular part of the McDougall programming. Generally they use white rice, which I don't believe falls within MWL guidelines. Freshly made dosa batter in the refrigerator section?!?!? Wahoo, I'll have to look when I am near a large enough store! I do keep threatening to just make the darned potato filling as a dish on its own though.