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!