A properly made crisp and savory Indian dosa is wonderfully
delicious, and fairly simple to make at home, with this caveat: the batter must
be fermented overnight for the correct texture and requisite sour flavor.
However, once the batter is ready, it can be refrigerated and kept for several
days, even a week. With a traditional spicy potato filling, dosas makes a
perfect vegetarian breakfast or lunch. Serve them with your favorite chutney.
INGREDIENTS:
FOR THE DOSA BATTER:
2 cups short-grain rice
½ cup urad dal (split husked black lentils)
1 teaspoon fenugreek seeds
½ teaspoon salt
Vegetable oil, for
frying
FOR THE POTATO FILLING:
3 tablespoons ghee or vegetable oil
1 teaspoon mustard seeds
½ teaspoon cumin seeds
2 small dried hot red peppers
1 medium onion, diced
½ teaspoon salt
½ teaspoon turmeric
Pinch of asafetida
1 tablespoon grated ginger
6 to 8 curry leaves
4 garlic cloves, minced
2 small green chiles, finely chopped
1 ½ pounds yellow-fleshed potatoes such as Yukon Gold,
boiled, peeled and cubed
½ cup roughly chopped cilantro, leaves and tender stems
PREPARATION
Step 1
Make the dosa batter.Put rice in a bowl, rinse well and
cover with 4 cups cold water. Put urad dal and fenugreek seeds in a small bowl,
rinse well and add cold water to cover. Leave both to soak for 4 to 6 hours.
Step 2
Drain rice and dal-fenugreek mixture in separate colanders.
Put rice in a food processor, blender or wet-dry grinder. Add 1 cup cold water
and grind to a smooth paste. It will take about 10 minutes, and it may be
necessary to work in batches. Repeat the process with the dal-fenugreek
mixture.
Step 3
Combine the two pastes in a medium mixing bowl. Whisk
together, adding enough water to obtain a medium-thick batter. You should have
about 6 cups. Cover bowl with a kitchen towel and set in a warm place. Let
ferment until the surface is bubbly, about 8 hours. Stir in the salt. Use the
batter straight away or refrigerate for later use. (Batter will keep for up to
a week, refrigerated. Thin with water if necessary before proceeding).
Step 4
Make the potato filling: Put ghee in a wide skillet over
medium heat. When oil is wavy, add mustard seeds and cumin seeds. Wait for
seeds to pop, about 1 minute then add red peppers and onion. Cook stirring
until onions have softened about 5 minutes, Season lightly with salt. Add
turmeric, asafetida, ginger, curry leaves, garlic and green chile. Stir to coat
and let sizzle for 1 minute.
Step 5
Add potatoes and 1/2 cup water. Cook, stirring well to
combine, until liquid has evaporated,about 5 minutes. Mash potatoes a bit with
the back of a wooden spoon. Season well with salt, add cilantro,then set aside
at room temperature. (Potato filling may be prepared up to a day in advance.)
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