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Daring Cooks cook Indian : Masala Dosa (Updated)

Posted by vivnidhi on September 15, 2009

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Masala Dosa with Sambhar, coconut chutney and Podi

Debyi from http://www.healthyvegankitchen.com hosted this month’s challenge and ordered Indian Dosas for all of us at Fresh Restaurants (www.freshrestaurants.ca) in Toronto, Canada. Since we all live in a virtual world these days, we were all handed over a recipe from their cookbook  and asked to make dosas to serve ourselves. Now, masala dosas (and oh my dear idlis, made from a similar batter) are a very big favorites with me. I can eat them all the time. My parents and I spent a couple of years in Vishakhapatnam , Andhra Pradesh and that is where my mother learnt to make good idlis and dosas. Another big influence was my Aunt who spent half her life in Chennai, then Madras and cooked fabulous South Indian meals.

Unfortunately I cannot make something with grains and flour and call it a dosa. A similar fare called Chil-ra is made in North India and I will be talking about it at the end of the post. Hence, I used my regular recipe for making dosas . I hope Debyi won’t mind it……..I kept the whole thing Vegan :-) .

The Recipe:

Dosa:

  • Idli Rice 3 cups soaked in water overnight
  • Black gram (Urad Daal)  1 cup soaked in water overnight
  • Fenugreek seeds 1 tsp.
  • salt to taste

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Fenugreek seeds,urad daal soaked and drained and idli rice soaked and drained in picture 2

Soak fenugreek seeds and urad daal together in water overnight. Since I make idlis and dosas from the same batter, I soak rice and lentils separately. Grind the lentils with little water till a very smooth paste is achieved.

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Ground lentils

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Rice needs to ground well too…..adding rice paste to lentils paste and final paste before fermentation

After lentils and rice are ground well, add rice paste to lentils paste and add about 2 tsp. salt. Leave to ferment 12 to 14 hours. Unless, you live in a hot weather, in that case check after 5-6 hours. The dough should almost double.

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Half the batter : after fermentation. Add water as required and dosa batter’s ready

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Ladle the dosa batter in circular motion

Potato filling:

  • Potatoes 4 medium boiled and chopped
  • Onion 1 big sliced
  • Ginger grated 1 tsp.
  • Canola Oil 2 tsp.
  • Asafoetida (Heeng) 1/2 tsp.
  • Mustard seeds (Rai) 1 tsp.
  • Fresh Curry leaves 2 stems washed
  • Bengal gram (Chana Daal ) 1 tsp.
  • Black gram (Urad Daal) 1 tsp.
  • Turmeric powder (Haldi) 1 tsp.
  • Red chilli powder (Lal mirch) 1/2 tsp.
  • salt to taste

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Potato filling ingredients clockwise:Fresh curry leaves, boiled potatoes, asafoetida, urad daal, chana daal, grated ginger, mustard seeds and sliced onions

To make the filling:

Heat the oil in a wok and add all the ingredients except potatoes, onion and salt.

Fry for one minute then add the onions. Let them fry for 2 more minutes.

When the onions start to turn translucent, add the potatoes and salt. If the mixture seems too dry, add 2 Tbsps. water. Cover and cook the filling for 5 minutes. The filling is ready.

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Add the potato filling as the dosa starts to brown at the bottom

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Fold the dosa and we’re done

I prepared 2-3 dosas at a time on a big electric griddle as I was serving 5 people at a time. The best crispness and color is achieved on an iron griddle. The iron griddle is heated , a couple of drops of oil are added to it and a raw onion just sliced at the top is used to spread the oil on the griddle. This is the traditional way of preparing dosas.

Sambhar :

  • Split yellow pigeon peas (Arhar/Toor Daal)  2 cups boiled in a pressure cooker with turmeric and salt
  • Canola Oil 1 Tbsp.
  • Mustard seeds (Rai) 1 tsp.
  • Cumin seeds (Jeera) 1 tsp.
  • Asafoetida (Heeng)  1/2 tsp.
  • Fresh Curry leaves 2 stems washed (remove the stems ;-) )
  • Ginger 2 tsp. grated
  • Garlic 2 cloves minced
  • Shallots/pearl onions 1/2 cup (cut if required to bite size pieces)
  • Tomatoes 2 chopped
  • Vegetables of choice (beans, bell pepper, bottle gourd etc. ) optional
  • Sambhar Masala powder 1 Tbsp.
  • Tamarind concentrate 1/2 tsp.
  • Salt to taste
  • Cilantro/coriander leaves for garnish

To prepare the sambhar heat oil in a big saucepan. Add mustard seeds, cumin seeds, asafoetida and fresh curry leaves. When you hear the mustard seeds crackle, add the ginger and garlic.

Next add the shallots or pearl onions and fry for a little bit more. Next add the tomatoes. When the tomatoes start getting mushy, add the boiled lentils. Mix well and let it come to a boil. The consistency should be like lentil soup. It can be thinned a bit more if desired.  Finally add the sambhar masala powder and the tamarind concentrate.

(If using actual tamarind, soak it in hot water for 15 minutes. Take the pulp out and discard the fibrous portion and the seeds.)

Garnish with cilantro leaves and the sambhar is ready.

Coconut Chutney:

  • Grated coconut (fresh/frozen) 1 cup
  • Dalia Daal (Roasted split Bengal gram) 1/2 cup
  • Peanuts 2 Tbsp.
  • salt to taste

for tempering:

  • Canola Oil 1 Tbsp.
  • Asafoetida 1/4 tsp.
  • Mustard seeds 1 tsp.
  • Fresh Curry leaves 2 stems washed
  • Whole Red chili 1

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Dalia Daal/ Roasted split Bengal gram

This is a very basic coconut chutney but tastes great! To prepare the chutney, grind the chutney ingredients in a grinder (ideally) or a blender (I use) and add a little water. Grind the ingredients well till you get a smooth consistency.

Heat oil in a small wok and add all the tempering ingredients. Heat till you hear crackling noise and the tempering ingredients look crisp. Do not let it burn. Add immediately to the ground chutney.

The coconut chutney’s ready!

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Coconut chutney

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Please help yourself ;-)

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Dosa with Nutella , caramel sauce and some sweet butter

 

Chil-ra or Godhuma Dosa:

The actual recipe given by Debyi uses spelt flour to make the crepe. In North India , it is called Chilra and in South India, it is called Godhuma Dosa (whole wheat flour dosa)

The way we make it in North India is slightly different and hence my clarifications. We do not eat the chil-ra with any curry. It is usually eaten with pickle or cilantro chutney or even Bhukni (a dry tangy spice powder)

The Recipe:

  • Whole wheat pastry flour (atta) 2 cups
  • Onion 1/2 medium minced
  • Ginger 1 tsp. grated/minced
  • green chilli 1 cut fine
  • tomato 1/2 medium chopped fine
  • Carom seeds 1 tsp.
  • salt to taste
  • water

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Clockwise: Atta , water , onion, green chili, ginger and tomatoes

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Chil-ra with yogurt and mango pickle……comfort food

Add all the ingredients and enough water to make a smooth batter. Make sure no lumps remain.

Heat a griddle and make crepes out of these. These will not be as thin as the lentil mixture. But the meal’s ready instantly. I used to love eating these as kid and still do. My kids are a big fan as well……….only I do not know if it’s the chance to eat pickle or chil-ra that draws them to it. Anyway, it’s a good quick fix for me ;-) .

Edit : 17 Sep.  09 : Oh Dear me! I just re-read my post and realized that I have written the quantity of rice as 1 cup and that of the lentils too. It was a typo. I am so very sorry if anyone has tried making this with the wrong ratio given.  I have marked in red , please do check.

Posted in - Turmeric, -Arhar (Toor) Dal, -Asafoetida, -Canola Oil, -Cilantro, -Curry leaves, -Dalia Daal/Roasted split Bengal Gram, -Fenugreek seeds, -Garlic, -Ginger, -Idli Rice, -Mustard Seeds, -Onion, -Potatoes, -Red chili powder, -Tamarind, -Tomato, -Urad daal/ black gram, -Whole wheat flour, Shallots, _Chana Daal/ Bengal gram | Tagged: , , , | 7 Comments »

Dressing up the Dulha……….Bhara hua Daal ka Dulha Series……….Round 2

Posted by vivnidhi on May 9, 2008

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Peethi Bhara Daal Ka Dulha

Ok, so we are onto filling no. 2 for our daal ka dulha. Peethi bhara daal ka dulha means ground black gram (peethi) filled whole wheat pastas. I could have easily listed the types of fillings for daal ka dulha but I wanted to chronicle the procedure as well. Please refer to my earlier posts Daal Ka Dulha and Dressing up  the Dulha………… if I seem to be talking Greek (or khadi boli (that’s village Hindi) for that matter;))

Peethi means soaked and ground Urad daal/Black gram. This dish is like pasta with spicy lentil filling in lentil soup. Sounds strange but tastes quite good;).

The Recipe:

Initial tempering:

  • Oil 1/2 tsp
  • cumin seeds/Jeera 1/2 tsp.
  • turmeric powder/Haldi 1 tsp.

For Daal:

  • Toor Daal/Arhar daal/split yellow pigeon peas 2 cups
  • Water 6 cups
  • sugar 1 tsp
  • salt to taste

For Dulha:(This is the ratio for making roti dough.About 1/10th is used to make the dulhas in the daal given)

  • Whole wheat flour 4 cups
  • Water 1 3/4 cups
  • Salt (optional)

For Filling:

  • Urad daal/ split black lentils without skin 1/4 cup
  • Ginger 1″ piece chopped fine or grated
  • Oil 2 tsp.
  • Green chili 1 chopped fine
  • Red chili powder 1 tsp.
  • fennel seeds/saunf 2 tsp.
  • cumin seeds/jeera 2 tsp.
  • Fenugreek seeds/methi 1/2 tsp.
  • Garam masala 1 tsp.
  • coriander powder/dry cilantro powder/dhaniya 1 Tbsp.
  • Asafoetida/heeng powdered 1/2 tsp.
  • Dry mango powder/Amchur 1 Tbsp.
  • Salt to taste

Final tempering:

  • Oil (preferably ghee) 2 Tbsp.
  • Asafoetida/heeng powdered 1 tsp.
  • Cumin seeds 1 Tbsp .
  • Red chilli powder 2 tsp.

We begin as usual by making the daal or lentil soup in a pressure cooker. Heat oil and add the initial tempering. Once the cumin seeds are crackling, add the ingredients listed under daal and close the pressure cooker. Further details on making the daal can be found in my post Everyday daal.

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In the plate (clockwise) green chili, red chili powder, fennel seeds,cumin seeds, fenugreek seeds, Garam masala, coriander powder, asafoetida powder, dry mango powder, ginger minced and salt in center. Soaked and ground black gram also in picture.

The most important part is our Dulha (filled pasta). Dulhas can be prepared while the daal is cooking. To prepare the peethi for the filling, soak urad daal overnight or at least 4-6 hours. Grind it well in a grinder the next morning. In a wok or sauce pan (preferably non-stick), heat 2 tsp. oil and add the rest of ingredients except salt and dry mango powder. Add the ground urad daal and fry a little till it dries. Next add salt and dry mango powder. Mix well.

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Fried urad daal along with spices ………peethi is ready:)

Take a small ball from  the whole wheat dough. Make a thin flat round of the ball. A drop of oil can be spread on the fingers and the dough while making the flat. Keep the filling (peethi) in the flat and close it. Use the palm of the hand to flatten the filled round of the dough. Make as many dulhas as required.

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Peethi filling and wheat dough flats

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Flattened uncooked dulhas

Heat the daal if made earlier. Make sure that the daal is hot when the dulhas are added to it in the pressure cooker. Give two more whistles to the cooker or let it simmer for at least half an hour if one is not using a pressure cooker. Make the final tempering in a separate pan. When the cumin seeds start crackling, add it to the daal.

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Daal ka dulha and final tempering (chhaunka in Hindi)

Peethi (ground urad daal) filled daal ka dulha is ready to be served. It does not soften up as much as plain daal ka dulha or the potato filled one but this is really delicious too. It can be eaten alone or with roti and some vegetables also.

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Here’s the authentic rustic peethi bhara daal ka dulha

Posted in -Arhar (Toor) Dal, -Ginger, -Urad daal/ black gram, -Whole wheat flour, Daal, Spices | Tagged: , | 9 Comments »

Dressing up the Dulha……….Bhara hua Daal ka Dulha Series…….Round 1:

Posted by vivnidhi on May 4, 2008

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Aloo Bhara Daal Ka Dulha

Our dulha is coming of age in my house (the daal ka dulha is being made so often). So, we thought we start dressing it up in various forms we know of and then decide the winning costume for our dear dulha:). Credit goes to my mother for all these recipes.

The first filling is of the evergreen potato. This dish is like spicy pierogies in lentil soup. This truly is a delicious combination. Our dear rustic dulha too can stand among the finest raviolis and pastas of the world when dressed up;)

The Recipe:

Initial tempering:

  • Oil 1/2 tsp
  • cumin seeds/Jeera 1/2 tsp.
  • turmeric powder/Haldi 1 tsp.

For Daal:

  • Toor Daal/Arhar daal/split yellow pigeon peas 2 cups
  • Water 6 cups
  • sugar 1 tsp
  • salt to taste

For Dulha:(This is the ratio for making roti dough.About 1/10th is used to make the dulhas in the daal given)

  • Whole wheat flour 4 cups
  • Water 1 3/4 cups
  • Salt (optional)

For Filling:

  • Potatoes 2 boiled and mashed
  • Ginger 1″ piece chopped fine or grated
  • Cilantro/coriander leaves a handful chopped fine
  • Green chili 1 chopped fine
  • Red chili powder 1 tsp.
  • Garam masala 1 tsp.
  • Dry mango powder/Amchur 1 Tbsp.
  • Asafoetida/heeng powdered 1 tsp.
  • Salt to taste
  • Onion 1/2 finely chopped (optional)
  • Garlic 1 clove finely chopped (optional)

Final tempering:

  • Oil (preferably ghee) 2 Tbsp.
  • Asafoetida/heeng powdered 1 tsp.
  • Cumin seeds 1 Tbsp .
  • Red chilli powder 2 tsp.

We begin as usual by making the daal or lentil soup in a pressure cooker. Heat oil and add the initial tempering. Once the cumin seeds are crackling, add the ingredients listed under daal and close the pressure cooker. Further details on making the daal can be found in my post Everyday daal.

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Filling Ingredients clockwise……potatoes, onions, garlic, ginger, asafoetida, red chili powder,dry mango powder, Garam masala, green chilies and salt………missing is cilantro leaves…

The most important part is our Dulha. Dulhas can be prepared while the daal is cooking. To prepare the potato for the filling, I like to pierce the potato with a fork, wet the potato well and bake it in the microwave.Boiling the potatoes in water causes them to get watery at times. Mix all the ingredients listed under filling and make small balls of the filling. Onions and garlic are optional, I like them, but the original recipe as made by our elders did not have onions or garlic. Make a thin flat round of the wheat dough. A drop of oil can be spread on the fingers and the dough while making the flat. Keep the filling in the flat and close it. Use the palm of the hand to flatten the filled round of the dough. Make as many dulhas as required.

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Potato filling and wheat dough balls

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Flattened uncooked dulhas

Heat the daal if made earlier. Make sure that the daal is hot when the dulhas are added to it in the pressure cooker. Give two more whistles to the cooker or let it simmer for at least half an hour if one is not using a pressure cooker. Make the final tempering in a separate pan. When the cumin seeds start crackling, add it to the daal. Aloo (potato) bhara daal ka dulha is ready to be served. It can be eaten alone or with roti and some vegetables also.

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So, how does the bhara hua daal ka dulha look?

Posted in -Arhar (Toor) Dal, -Garlic, -Ginger, -Onion, -Potatoes, -Whole wheat flour, Daal, Flours, Spices | Tagged: , | 6 Comments »

Daal ka Dulha

Posted by vivnidhi on April 23, 2008

Hi, Not that I have started looking for a dulha or groom for my daughter already. Daal ka dulha is the name of a favorite recipe of mine. After eating 3-4 types of pasta that I had been making for my mother, Mummy (with a smile) asked me if I had made daal ka dulha in the recent past? I had completely forgotten about daal ka dulha these years.

I mentioned pasta cause daal ka dulha comes closest to pasta in North Indian cuisine (of course leaving vermicelli aside). This recipe can also be called a very crude form of Daal bati……….but crude really:)).

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Daal ka Dulha

Recipe:

Initial tempering:

  • Oil 1/2 tsp
  • cumin seeds 1/2 tsp.
  • turmeric powder 1 tsp

For Daal:

  • Toor Daal 2 cups
  • Water 6 cups
  • sugar 1 tsp
  • salt to taste

For Dulha:(This is the ratio for making roti dough.About 1/10th is used to make the dulhas in the daal given)

  • Whole wheat flour 4 cups
  • water 1 3/4 cups
  • salt (optional)

Final tempering:

  • Oil (preferably ghee) 2 Tbsp
  • asafoetida 1 tsp
  • cumin seeds 1 Tbsp
  • red chilli powder 2 tsp

Ok, this is a quick, simple one. Begin by making plain simple toor daal as detailed in my everyday daal post Arhar daal.  That is : add the initial tempering, add daal ingredients and give two whistles in a pressure cooker.

Make the whole wheat dough (which is basically roti dough). The directions for making the dough is detailed  in  Beginning with the staple: The ROTI . The important part of this recipe is making the dulha. Take a small ball in the and thin it it out with fingers. One could use a rolling pin, but traditionally hands were used to flatten the dough ball. Once you have made it quite thin. Apply a dropful of ghee or oil in the center of the flattened disc. Bring  four ends of the disc together and pinch making a flower like shape.  The shape is very important as it allows the daal to seep in and soften the dulha. 6 to 8 dulhas can be made per person.

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When the cooker is safe to be opened, open the cooker cover. Add the dulhas  while the daal in the cooker is hot, otherwise the dulhas don’t soften properly. Close the pressure cooker and give two more whistles. When the pressure cooker is cool enough to be opened, add the final tempering. The plain daal also tastes more delicious than usual. One could try adding this in everyday daal to see if they like the taste of it before making a complete meal only of daal ka dulha.

And daal ka dulha is ready to be served. A drop of ghee in individual servings adds a lot of taste. Anybody fond of pasta should like this, though this is quite an old simple recipe concocted when women of the house would be in a hurry. There are other varieties of dulhas like stuffed about which I will post soon. This is the simplest form. This is also my entry in Lights Out, Knives Out event  hosted by Celine Asril. This is a great earth hour event in which no electricity is used in cooking. Well! in this recipe, no electricity is used (apart from using an electric stove) nor are any knives used:)

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Daal ka Dulha with pickle………..fabulous afternoon meal

Posted in -Arhar (Toor) Dal, -Whole wheat flour, Daal, The staple | Tagged: , | 13 Comments »

The everyday Dal

Posted by vivnidhi on December 1, 2007

Presenting…..The everyday dal

Presenting……..the everyday dal

The first thing that comes to mind when I think of arhar (toor) dal is this everyday dal recipe. I have eaten it, in at least one meal for at least 60% of the days of my life………yeah that boring…………yet so intriguingly delicious that I still make it 4 days a week. So when I read about  Jihva for Toor dal , I thought I should muster courage  to post it for a fellow Michgander.

This recipe is of my favorite basic dal. Right from childhood, we are encouraged to eat the everyday dal in a big katora ( steel bowl) so that we vegetarians get our required amount of protein. I have read a lot of recipes of arhar dal on the internet but my version is the simplest,  emphasising the taste of the dal more than anything else. Even salt and red chilli are miserly used.  The most important thing is heeng (asafoetida), that is what imparts the most distinguishable taste to it.

Recipe:

Initial tempering:
oil 1/2 tsp
cumin seeds 1/2 tsp
turmeric powder 1 tsp

Toor dal 1 cup
water 3 cups
sugar 1/2 tsp
salt to taste

Final tempering
oil (preferably ghee)  2 tsp
asafoetida 1/4 tsp
cumin seeds 1 tsp
red chilli powder 1/2 tsp

The intial tempering ingredients are added directly to the pressure cooker. Once the cumin seeds start crackling, toor dal , water, salt and our secret ingredient: sugar is added.  The dal is then pressure cooked on low-medium heat for at least 45 mins or until 4 whistles, till the dal reaches the consistency of thick pumpkin soup. If the dal is too viscous, some water may be added to achieve the consisitency mentioned. Conversely, if the dal is thin, it can be heated further in an open cooker.

The most important step is the final tempering. In a separate small pan, ghee/ oil is heated. All the ingredients except red chilli powder are added to hot ghee/oil. The chilli powder is added at the end, after the cumin seeds have crackled. The tempering is then added to the dal in the pressure cooker and the lid is closed to retain the smell of the tempering.  And voila……our everyday dal is ready to be enjoyed with roti and rice.  Top it with good “danedaar ghee” and the day is made:)

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Our daily meal: Roti, dal, vegetables and yogurt

Posted in -Arhar (Toor) Dal, The staple | Tagged: , | 7 Comments »

 
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