| Ingredients: 1 Cup(s) hulled urad dal 2 Cup(s) rice, brown basmati 2 Tablespoon(s) whey |
Directions:
1. Soak the rice in warm water with one tablespoon whey overnight. Soak the dal separately in warm water with 1 tablespoon whey overnight. 2. Drain each bowl of water, and blend each separately in the food processor with enough water to make a smooth creamy batter. 3. Mix together, add 1 tsp. sea salt, and place covered in a warm spot for 24 hours to ferment. 4. To make the dosa, heat a large cast-iron tava or skillet over medium-high heat until a sprinkle of water sizzles immediately. Wipe the tava and baste it lightly with ghee. Using a metal soup ladle, pour about 1/2 cup of bater onto the hot tava and spread it evenly into a 6- to 7-inch circle by lightly pushing the batter outwards in round, circular motions with the back of the ladle. 5. As the dosa sets and turns lightly golden on the bottom (which happens very quickly), drizzle 1/2 to 1 teaspoon oil around the edges and a few drops over the top and cook until the bottom takes on a rich golden hue, about 15 seconds. Turn over once and cook until the other side is barely golden, about 30 seconds. repeat with remaining batter. Serve as is, or fill in some dry-cooked vegetables or meats and transform into a stuffed dosa. |
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Dosa filling: Potato curry (
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1 1/2 Pound(s) potato, russet 2 to 4 whole chili, red 2 Tablespoon(s) minced fresh ginger root 1 to 3 (seeded and minced) chili, serrano 1 Tablespoon(s) dried white urad dal 1 Tablespoon(s) dried yellow split chickpeas channa dal 1 1/2 Teaspoon(s) black mustard seeds 1 Teaspoon(s) cumin seeds 1 Teaspoon(s) fenugreek seeds 1/8 Tablespoon(s) asafoetida 2 Tablespoon(s) dried curry leaves 1/2 Teaspoon(s) turmeric 1 Cup(s) finely chopped (inclu. stems) cilantro 2 Tablespoon(s) or more lemon juice |
Directions: 1. Prepare dosa batter. Then boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Let cool, peel, and coarsely mash. 2. Heat ghee in a large nonstick wok or saucepan over medium high heat, add the red chile peppers and ginger and cook, stirring, until golden, 1 minute. Reduce heat to medium and add the green chile peppers, both the dals, mustard seeds, cumin, fenugreek, asafoetida, curry leaves, turmeric, and salt, and stir until golden, about 1 minute. 3. Add the potatoes and cook, stirring lightly,over medium-high heat until heated through. Add the cilantro and lemon juice and cook about 5 minutes to blend the flavors. 4. Cook as per the directions for Basic South Indian Rice and Bean Crepes (1000 Indian Recipes, p. 607), starting with Step 3. As you make each dosa, place about 1/2 cup filling in the center of the softer (whiter) side, then serve open-faced, folded in half, or shaped into a cone. |
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Basic Green Chutney (
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2 stemmed, seeded chili, serrano 6 green parts only scallions 2 Cup(s) fresh mint 3 Cup(s) including soft stems cilantro 3 Tablespoon(s) to taste lime juice 1 Teaspoon(s) sugar 1 Teaspoon(s) salt 1/2 Teaspoon(s) freshly ground pepper, black |
Directions: 1. In a food processor or blender, process together the green chile peppers and scallion greens until minced. Add the mint and cilantro to the work bowl and process, stopping a few times to scrape the sides with a spatula, until pureed. As you process, drizzle the lime juice through the feeder tube until the chutney is smooth. 2. Add sugar, salt, and pepper, and process again. Adjust seasonings. Transfer to a bowl and serve immediately. Refrigerate up to 10 days, or freeze up to 6 months. |
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Paneer Cheese Scramble (
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8 Ounce(s) cheese, paneer 2 Tablespoon(s) coconut oil or 2 Cup(s) finely chopped onion, yellow 2 finely chopped large tomato 1 to 3 (seeded and minced) chili, serrano 2 Teaspoon(s) ground coriander 1/4 Teaspoon(s) ground turmeric 1 Teaspoon(s) salt 1/2 Cup(s) finely chopped (including stems) cilantro 1/8 Teaspoon(s) freshly ground (to taste) pepper, black |
Directions: 1. Prepare the paneer cheese and coarsely crumble. Heat the oil in a medium nonstick wok or skillet over medium-high heat, add the onions and cook, stirring, until golden, 3-5 minutes. 2. Add the tomatoes and green chile peppers and cook, stirring as needed, until most of the juices evaporate, about 7 minutes. Add all the spices and the salt, then mix in the paneer cheese. Cook, stirring, over medium-high heat for the first 3 to 4 minutes and then over medium heat until golden, about 10 minutes. Mix in the cilantro. Transfer to a serving dish, sprinkle the black pepper on top, and serve. |
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