Friday 3 February 2017

Masala Dosa,India

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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