Dosa pt 1
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Rice (Fat Rice; If Possible, Or Plain) |
| 1 | cup | Urad Dal; (Split White Lentils) |
| ¼ | cup | Channa Dal |
| ¼ | cup | Toovar Dal; (Split Red Lentils) |
| ½ | cup | Dry Dhania Seeds (Coriander) |
| ¼ | cup | Cumin Seeds |
| 3 | Cloves; (Or 4) | |
| ⅛ | cup | Whole Black Peppercorns (More; If You Want To Blow Your Head Off!) |
| Handful Dried Red Chilles | ||
| ½ | teaspoon | Hing; (Asafoetida) |
| 1 | Handful Channa Dal | |
| 1 | Handful Urad Dal | |
| 1 | Stick Cinnamon; (Or 2) | |
| 15 | Leaves Limdo; (To 15) | |
| 1 | cup | Toovar Dal |
| 1½ | pint | Water |
| 2 | tablespoons | Dosa Garam Masala (To 3 Tbsp); As Above |
| 1 | Handful Channa Dal | |
| 1 | Handful Urad Dal | |
| 1 | teaspoon | Rai Seeds; (Mustard Seeds) |
| 4 | Leaves Limdo; (To 5) | |
| 2 | tablespoons | Oil |
| Salt; To Taste | ||
| ¾ | teaspoon | Haldi Powder; (Turmeric) |
| ¼ | teaspoon | Hing; (Asafoetida) |
| 2 | tablespoons | Amli Paste; (Tamarind) |
| 5 | larges | Potatoes (To 6); Washed And Diced |
| 2 | mediums | Onions; Chopped, Optional |
| 1 | Handful Urad Dal | |
| 4 | Leaves Limdo; (To 5) | |
| 1 | teaspoon | Rai; (Mustard Seeds) |
| 1 | teaspoon | Jeera Seeds; (Cumin) |
| Salt; To Taste | ||
| 1 | teaspoon | Haldi; (Turmeric Powder) |
| 1 | tablespoon | Dhania Jerru Powder; (Coriander Powder) |
| 2 | Green Chillies (To 3); Optional | |
| 1 | teaspoon | Ginger Paste |
| 2 | tablespoons | Oil; (To 3 Tbsp) |
| 2 | tablespoons | Lemon Juice; Optional |
| 1 | cup | Dessicated Coconut; (Not Sweet) |
| 1 | Handful Urad Dal | |
| 1 | teaspoon | Rai; (Mustard Seeds) |
| 1 | tablespoon | Oil |
| 2 | Leaves Limdo; (To 3) | |
| 2 | cups | Plain Yogurt |
| 1 | Green Chilli; Finely Chopped, Optional | |
| Green Dhania; To Garnish | ||
| Salt; To Taste | ||
Directions
FOR DOSA (PANCAKE
DAL MASALA (SPICY POWDER
RASSAM
DOSA STUFFING (VEGETABLE
COCONUT CHUTNEY
Dosa's are one of the staple foods which is available all over India originally from the south. In the south, dosa's can be eaten at breakfast, lunch or dinner. They are rice pancakes filled with vegetables and usually accompanied with coconut chutney and dal. The dal can be either spicy 'Rassam' or thick and soupy. I will give you both the recipes. This recipe is supplied by my sister who is the greatest dosa maker in the world!! You dont have to make the dal or the chutney or you can make the dal and not the chutney or the other way round its up to you!!!!!!! You can just have the pancakes on their own they taste great! They are served in a large dish with the dosa stuffed with the vegetable mix, the dal and the chutney are served in small bowls which sit inside the main plate. Although the recipe I have written looks looooonnnnnng and labourious it's really not that bad if you try it and you can adapt it to your version no problem! For Dosa mix (Pancake): Wash & mix all the dals soak for at least 5 to 6 hours and then blend into a smooth pancake-like mixture and leave to ferment overnight in a warm place such as your boiler cupboard. Leave until required. You can also store any extra pancake mixture in the fridge for a couple of days or some people even freeze it to use another time. You can get ready made dosa mix from Indian grocery stores, which will not require you to do the above :)!
Make Dal Masala: To make authentic tasting dal you need to make the dal masala first. This requires you to do some extra work! :) If you can't hack it then you can get dal 'garam masala' from stores and supermarkets nowadays. But believe me, if have you a little bit of time i'ts worth the extra effort and you continued in part 2