Dosa

Tėte, this one’s for you:

This is basically a South Indian crepe. Like crepes, it can be filled with pretty much whatever you want, though I’d stick with savory fillings. If you would like an example of a traditional filling this one sounds delicious.

Dosa (Crepe)

3 parts rice

1 part daal

Salt (and fenugreek seeds if available) to taste, about the same amount of each

Oil

Soak rice and daal separately in enough water to cover the mixture, plus, a centimeter or so extra. Leave at room temperature for 6 hours. Grind to a paste after soaking, mix with salt, and add a little more water. Leave it at room temperature again, this time for about 12 hours, so it can ferment.

When ready, put some oil on a flat, wide, non-stick cooking surface and let it heat up. Each dosa should be about a teaspoon of batter, you want them thin. Add the batter and spread in a circular motion. Keep the cooking surface as clean as possible for flawless dosas.

 


Recipe: Pakoras

Crispy and delicious

Can use any vegetable you want. We used paneer, potato, eggplant, cauliflower, onion, and spinach.

1. Combine in a medium bowl approx. 3 cups of chickpea flour, 3/4 T salt, 1 T turmeric, 1 T ground coriander, 1/2 T red chili powder, 2 T dry mango powder, 2 T cumin seeds, and 3/4 T Hing.

2. Slowly add lukewarm water into the dry ingredients. Be sure to get all the lumps out while stirring it with your hand. Continue adding water until the mixture is the consistency of paste or thick cake batter. If you would like, add fresh coriander leaves (cilantro) into batter for extra flavor.

3. Heat pot, then add frying oil. The hotter the oil, the less saturated the dough will get.

4. Dip desired vegetables into batter coating evenly.

5. Add a few vegetables into pot at once. Let cook until batter puffs up, then flip over. When golden brown, take out, and let drain on paper towel.

6. Enjoy with your favorite chutney!