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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.

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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 »

Imli ke Bade (Lentil Fritters in Tamarind Sauce)

Posted by vivnidhi on July 1, 2008

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Imli ke Bade

Barely any time to say anything. Coming steaming hot from an American kitchen which has roots in Uttar Pradesh, India.

The Recipe:

For the Fritters: (Makes 18 medium size badas)

  • Black Gram lentils/Urad daal 1/2 cup
  • Ginger 1″ piece
  • Green chillies 2
  • Oil for frying

For the Sauce:

  • Tamarind concentrate 1 Tbsp.
  • Jaggery / Gud 2/3 cup
  • Fat free Yogurt 2 Tbsp.
  • Salt 1/2 tsp.
  • Oil 2 tsp.
  • Asafoetida powder/heeng 1/2 tsp.
  • Cumin seeds/Jeera 1/4 tsp.
  • Mustard seeds/ rai 1/2 tsp.
  • Turmeric powder/Haldi 1/2 tsp.
  • Fenugreek seeds/ methi 1/4 tsp.
  • Fennel seeds/ saunf 1/4 tsp.
  • Green chilli 1 minced
  • Ginger 1 ” piece minced or grated
  • Cilantro to garnish

1.Wash and soak black gram lentils in water for 2-4 hours.

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Black gram lentils before and after soaking.

2. Drain the water from the lentils completely. Grind with ginger and green chillies. Start with no water and keep adding 2 Tbsp. of water till you can grind very fine. Keep grinding and cream if possible. To test that the lentils are ground properly, take a cup full of water. Make a small ball of the ground lentils and drop in  the water. If it floats, the lentils are ground well. If the ball of lentils sinks to the bottom, the fritters are going to hard, so grind more, maybe add a little more water to facilitate grinding. Grinding the lentils properly is the most important step.

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Lentil ball floating in water: the lentils are ground well.

3. Now heat the oil to high in a saucepan. When the oil is ready, lower the heat to medium high and fry the fritters. Let them turn golden brown.

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Fried lentil fritters

4. Mix 1 tsp. of tamarind concentrate with 2 cups water. Remove the fried fritters on a paper towel and put them in the tamarind water. Let them soak for a while till they have softened. Remove them when soft and press lightly with your hands to remove the water. This just helps further soften the badas. These can be refrigerated like this for a couple of days. This can be done ahead and kept.

5. Soak jaggery in 2/3 cups of water for 10-15 minutes. Press with your hands, and mix jaggery well with the water. Strain the water so that no dirt comes in the sauce. Blend this jaggery water with yogurt. Mix well.

6. Heat the saucepan again and add the  2 tsp oil. Add cumin seeds, mustard seeds, asafoetida, turmeric fenugreek seeds and fennel seeds.  When all this sizzling, add ginger and green chillies. To this add the jaggery yogurt mixture and 2 cups water. The water used to soak the badas is ideal. Add salt and stir well initially. Cook for 5- 10 minutes on medium heat till the whole thing comes to a rolling boil.  Put the gas off, add the badas and cover. In 10 minutes the Imli ke bade are ready!  Adjust the salt, chilli, jaggery as per your liking. Add red chilli powder and roasted cumin seeds powder if you want it hotter and spicier. Garnish with cilantro and serve.

Tastes best with rice, even though Rotis are always made along with it in my house. It can also be eaten like a snack.

The Imli ke Bade are rushing to Sig hosting the JFI – Tamarind this month which was started by Indira of Mahanandi. I hope I make it in time. Huff, puff, bye everyone!

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Deliciously sweet & sour : Imli ke Bade

Posted in -Cumin seeds, -Fennel seeds, -Fenugreek seeds, -Ginger, -Tamarind, -Urad daal/ black gram, -Yogurt | Tagged: , | 12 Comments »

Peethi ki Paronthi (Lentil filled Flatbread)

Posted by vivnidhi on June 4, 2008

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Peethi ki Paronthi & Aam ka Achar (Mango Pickle)

Paronthi is the Parantha’s younger sister OR………. who knows………. maybe Parantha is the husband and Paronthi, the wife. Well, the relationship is quite hazy here. But, as the wise have said……….”Don’t go where you are not required to go” All I can tell you is that the Paronthi is smaller and thinner than the parantha, (may I add , a little more delicate there;) ).

Peethi is a filling made with Urad Daal (Black gram lentils). I have heard that there was a time when people in Northern India would only eat Pooris and Kachoris at every meal. For the longest time, my husband’s Grandmother ate Poori or Kachori, she was not a Roti, Phulka liking person. She was a fabulous cook and would work very very hard to cook good food. I have been fortunate enough to taste her handmade Mungodis which absolutely melted in one’s mouth when cooked. I am mentioning Kachori several times cause a very similar filling is used in traditional North Indian Kachori. But for the faint of heart like me, making a paronthi with peethi is good enough. It’s made very rarely at our place and it is such a treat, that we all end up eating way more than we should.

The Recipe: (For 18-20 paronthis)

For the Dough:

  • 4 cups whole wheat flour
  • 1 3/4 cups water

For Filling (Peethi):

  • Urad daal/ split black lentils without skin 1 cup
  • Ginger 2″ piece chopped fine or grated
  • Oil 2 tsp.
  • Green chili 2 chopped fine
  • Red chili powder 1 tsp.
  • fennel seeds/saunf 1 Tbsp.
  • 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 2 Tbsp.
  • Salt to taste

Make a dough with whole wheat flour and water. More about the dough can be found in my post here.

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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.

To prepare the peethi for the filling, soak urad daal overnight or at least 4-6 hours. Grind it coarse 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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Peethi is ready!

Make balls of the whole wheat dough of the size shown below.

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Whole wheat balls with dry flour for dusting

Flatten the dough balls with a rolling pin and fill the peethi as shown below.100_1640

Whole wheat dough flats and the filling

Pull the whole wheat edges and form a ball again. Dust a little flour and roll out the Paronthi. Heat a cast iron griddle. Oil the griddle a wee bit and then put the rolled out paronthi on the griddle. Make sure you put the paronthi only when the griddle is sizzling hot, that is you should be able to throw some drops of water and they should first sizzle and then evaporate. If they evaporate right away, the griddle is too hot. Turn the paronthi over when you start seeing tiny bubbles on the surface. Spread a little oil on the surface of the paronthi and apply a little pressure with a spatula to ensure uniform cooking. Turn it over once more and apply pressure gain. A well made paronthi will puff up on all sides.

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Peethi ki paronthi on the griddle

A paronthi well cooked should not have doughy edges and should be uniformly cooked. Peethi ki paronthi tastes fabulous with achar, dried potato curry or my all time favorite Masaledaar Aloo ki Sabji.

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Have a bite!!

Peethi ki Paronthi is off to Srivalli for the Roti Mela. Looking forward to a variegated collection of flatbreads there.

I was making paper fans for my son and he was scribbling on them. A few minutes later he comes to me & asks me to make a paper AC this time……….ha. I could only look at him in astonishment! Now, if we could all make paper AC’s , wouldn’t that solve India’s energy problems!  I asked my son to grow up and do something about alternative energy as I have little hope from myself. That certainly left him content with paper fans………..for now.

Posted in -Cumin seeds, -Fennel seeds, -Fenugreek seeds, -Ginger, -Urad daal/ black gram, -Whole wheat flour, Daal, Flours, Spices | Tagged: , | 15 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 »