Monday, 5 May 2014

Dosa with veg and chutney - Recipe

After almost 2 years in India, our homely (so called) global kitchen has been pretty colored by Indian flavors, and so has our tasting buds. We have our chapatis, rotis and idlis - with vegetables and chutneys, in endless variations. Dal is a frequent guest, but right now I am deep down in a dosa - phase - both from street-stalls and from our own kitchen. And uncontrollably addicted to chutney... You will find many variations of these dishes. This are versions I enjoy - so I hope you will too. Here we go:

1. DOSA:
You need: 
2 cups rice
1 cup white dal  - (lenthils) ( In India: Urad dall)

You do: 
Soak them in water over night. The next day you crush them in a mixer (to be flour-like). Add a little salt and water (we used 1/2 cup) and mix it well. The consistency shall be like thin pancake-dough. Put the mix in the fridge and proceed to make the other two dishes.

2. CHUTNEY:
You need: 
1/2 fresh coconut
4 garlic cloves
1 inch ginger
1 green chili
1/4 tsp mustard seeds
1/2 tsp curry leaves
1/4 tsp hing (some kind of magic spice - good for digestion, I was told..) 
2 ss yogurt
lemon sauce (we used apr 3 ss)

You do: 
Add coconut, garlic, ginger and chili in a mixer and blend well. In an oiled pan fry the mustard seeds, curry leaves and hing for a few minutes, and set aside. Mix together the coconut mix with the spice-mix, and then add yogurt and lemon sauce. Place in the fridge. Proceed to:

3. FILLING:
You need: 
6 boiled potatoes (you can use vegetables instead: capsicum, beans, onion, broccoli, cauliflower etc)
1 green chili
2 onions
2 garlic cloves
1 inch fresh ginger
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/2 tsp garam masala
1 tomato

You do: 
Cut the potatoes in small squares. Chop the rest of the ingredients separately (finely). In an oiled pan fry mustard seeds, garlic and ginger. After 2 minutes add the onions (be careful it doesn't get brown), the tomato, turmeric and garam masala. In the end, add the potatoes, and let it cook for 5 minutes. Set aside.  

4. The Grande Finale
The last thing you do is to fry the dosas! If you want to really impress - try to copy the professionals from the stalls in Mumbai: Put out the filling and chutney, gather your family, friends, neighbors (and whoever) around. Then heat up the pan, put some oil in and fry those dosas. They shall be like very very very thin pancakes. (Tip: make some fry-test-rounds before you call everyone to watch your dosa-master-skills)

The beauty of this dish is getting that piping hot crispy dosa on your plate, fill it, splash on some chutney - and dig in! OH YUUUUUM!
 
Nah...... not sure I'm coming out of that dosa-phase for a while...

Except for digging in my dosas, I am back on track in Mumbai after an intense April blogging month. Around the world in 26 days..What a month! But what fun it was:-)

Happy to see you here, dear reader, and thanks for following. Good evening from Mumbai!

41 comments:

  1. Oh that looks delectable :) We have dosas very regularly here at home. It's a house favourite! Love the way you've described the recipe, Eli!

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    1. Thank you so much dear Shailaja:-)

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  2. Dearest Eli,
    Oh, most of the Indian foods are so yummy; tedious for preparing such dishes but so well worth it!
    Hugs,
    Mariette

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    1. Dear Mariette. So true - so happy to see you here, as always:-) Big hugs

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  3. You deserve a good dosa after that challenge! If we go out for Indian I always choose idli, dosa!

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    1. Good choice Amelia dear, and thank you for your kind words:-)

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  4. Excellent! we have been looking for a good Dosa recipe ever since we got back home. Walter is crazy about Dosa and talks about them every now and then. :)

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    1. Aaahh - Vic, so nice to see you here:-) Big hugs to you and your men. Miss you back here:-) Kram, søte du:-)

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  5. Welcome to the Dosa-lovers-club... We call this the masala dosa...

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    1. Thank you Preethi - feeling at home in that club:-)

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  6. Gosh you seemed to have mastered quite a bit of Indian cuisine! It sure require a bit of patience to make that perfect dosa.

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    1. Thank you so much:-) :-)Trying ...:-)

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  7. Eli, I have to try this...it sounds absolutely amazing. I think my daughter has been looking for this recipe for years! (http://www.reflectionsenroute.com)

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    1. Oh, that's wonderful Corinne:-) Big hugs to you

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  8. It is the chutney which has to be just right :D Quite a good looking dosa Eli :-)

    Richa

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    1. Thanks Richa:-) yeah - secret's in the chutney:-) Hugs

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  9. Dosa is simply fab.. one of my fave breakfasts of all times - dosa with chutney! :)
    I miss the masala dosas from the restaurants back home. But, we make do with home-made here! :)
    My measurements are slightly different.. but its working well :)

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    1. Aahh , thanks for sharing... yes, it's so great:-) Big hugs your way

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  10. I LOVE Dosas and can have them anytime, anywhere!! While, we make idlis at home regularly, dosas are made very rarely. We usually have them at the South Indian joints! And seeing the one you have made has made me resolve that I must have it soon :)

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    1. So we share that dosa-love Shilpa:-) Yes, idlis much easier - and I love them too. Thanks for sharing dear - big hugs to you

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  11. I love dosas too - cooking and eating!! The pan's heat has to be just right - too hot and you'll end up with a squiggly mess :). That photo is really yummy, feel like having a dosa right now!

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    1. So, we share that love:-) Yes, true - not the easiest thing I've tried in the kitchen... Happy you liked the pic:-) Best

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  12. Wow! That's amazing! I know so many Indians who do not attempt to make dosa at home because they are intimidated by the tedious procedure. Good job!

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    1. Oh wow:-) Make me very happy with your words dear Megha:-) Thank u so much:-)

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  13. Love it Eli!! The photo is yummy!

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    1. Thank you so much Aditi! Big hugs

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  14. Wow !!that looks fab.. thumbs up Eli..

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    1. Oh wow - that means a lot coming from you Smitha:-) Thanks dear and big hugs to you:-)

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  15. OK, now I am hungry! This looks really good! ♥

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  16. Looks fantastic. I wonder if I can find Hing. If not, can I leave it or what would be a good substitute?

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    1. Hi Rhonda. Hing is asafoetida, Not sure if where in NZ you live, but if in Auckland or Wellington, you'll find it in any Indian spice shop.

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    2. Thanks Suzy. Someone told me it is not a must, and some also suggested to add some dry yeast, but this is the only recipe I have tried though..

      Thanks for kind words Rhonda - hope you get to try it out - and like it:-)

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  17. Wow, Eli, you have become quite a dosa expert, it seems :) And cooking from scratch! I am very impressed, especially because anytime I have prepared dosa it is from the pre-made dough that they sell here at so many places in the south.

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    1. Oh wow - thank you Beloo! Im still the happy experimenting amateur:-) But how fun:-) Big hugs

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  18. Yummy yummy dosa and I love the coconut chutney. Wow you are an expert Eli. I'm so impressed. I usually make it from ready packets.

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    1. Thanks a lot Suzy. Not the easiest thing I 've tried to make in the kitchen... But oh so yummy- oh yes:-)

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  19. Lovely recipe! I am pinning it :)

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    1. Thanks a lot dear Alexandra:-) Hugs

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