Vegetarian

When most people think of Indian food, they think of tandoori and butter chicken, channa masala, naan, and puris – and while those are all delicious dishes, they are primarily considered North Indian food and are not exactly representative of Indian cuisine as a whole which is incredibly rich and diverse. That’s why this week, I wanted to show a recipe that is from the South of India, a recipe not only visually magnificent, but also an explosion of complex flavors –  The Dosa.

Dosa is a paper-thin, crispy crepe made of fermented rice and lentils and served with an assortment of sweet, savory, and spicy chutneys; I served mine with the classics – a coconut cilantro chutney and a tomato red chili chutney.

In order to get a beautiful and light batter, the process must begin a few days in advance. You start off by washing lentils and rice and letting them soak overnight. The ratio of lentils-to-rice can very greatly depending on who you ask. I use 1 cup channa daal, 2 cups urad daal, and 1 cup of white rice. This is the way my mom makes it and less starch and more lentils means that it’s super healthy and great for diabetic patients.

After soaking the lentils and rice, I grind it up in the food processor in several batches. I add a little bit of water to help bring the mixture together. You’ll know when it’s done when the texture is smooth (no major pieces) and thick.

After my batter is made, I pour it into a large pot with a wide bottom and let it sit covered in a warm place (usually in my oven turned off). I let it sit for about 24 hours – this ensures enough time for the fermentation process to occur. Once your batter has fermented, you’ll be left with a lovely thick and airy batter similar to pancake batter.

For the cilantro coconut chutney AKA the green chutney, I start off by frying some de-seeded serrano chilies in a little bit of oil along with some curry leaves. This step mellows out the harshness of the serrano while the curry leaves add a lovely aroma. I then add the chilies and curry leaves along with some onion, tamarind, cilantro, garlic, salt into my food processor along with some water until everything is well combined.

The tomato and red chilie chutney is also incredibly simple to make. I drop a tomato, onion, piece of ginger into a food processor until completely liquified. I then cook up the pureed mixture over the stove-top in a little bit of oil to get rid of the raw flavor. I finish it up by tempering the chutney with some mustard seeds, giving extra depth of flavor.

I also made a potato curry to go inside. This is the same recipe I use in my halwa puri recipe which you can visit here –  https://www.fatimasfabulouskitchen.com/2017/10/16/halwa-puri/

To make the actual dosa, you’ll need a hot griddle or wide flat circular pan. I drop a ladle-full into my pan and move my ladle around in a circular motion from the center to the periphery, trying to make the dosa as thin as possible. After a few minutes, the edges will start browning. That’s when you know it’s ready.

Go ahead and fold it over and serve it up in a nice big plate. And there you have it! A visual magnificent South-Indian classic that tastes heavenly!

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Dosa with Coconut Chutney and Tomato Chili Chutney

Servings 5

Ingredients

Dosa Batter

• 1 cup urad daal
• 1/2 cup chana daal
• 1/2 cup white rice
• 1/2-3/4 cup water
• 1/2 tsp salt

Coconut Chutney AKA Green Chutney

• 1 cup fresh coconut (diced into half-moons) *if you cannot find fresh coconut, you can substitute for dried coconut found in most indo-pak stores
• 1/2 small onion (white or yellow)
• 2 serrano chilies (chopped and de-seeded)
• 2 tbsp curry leaves (about 8-10)
• 2 tsp oil
• 1/2 cup cilantro
• 1 tbsp tamarind (if you are using concentrate, decrease amount to 1/2-1.5 tsp depending on brand, be sure to taste)
• 1/2 tsp salt (or to taste)

Tomato and Chili Chutney AKA Red Chutney

• 2 tomatoes
• 2 small red onions
• 1 inch piece of ginger
• 3 dried red chilies
• 1 tsp oil
• 1.5 tsp jaggery (may substitute with palm sugar, brown sugar, or regular white sugar)
• 1/4 tsp salt (or to taste)
• 1 tsp oil (for mustard seeds)
• 3/4 tsp mustard seeds
• 1/2 tsp salt (or to taste)

Potato curry (see halwa puri recipe! - https://www.fatimasfabulouskitchen.com/2017/10/16/halwa-puri/)

Instructions

Dosa

1. Start off by making your dosa batter. You must start the process at least two days in advance in order to allow for proper fermentation. Rinse and wash your lentils and rice thoroughly and allow them to soak in a big bowl of cold water overnight or about 10-12 hours. (Do not add salt!)
   

2. The next day, drain the water and grind your lentils and rice in a blender or food processor with water. In order to make it easier on your machine, do it in multiple batches. Add enough water (a few tbsp at a time) to allow for easy grinding. If you add too much water, your dosa batter will be too watery. You want it to be relatively thick - the consistency of banana bread. The texture will be a little sandy but should not feel heavy and gritty; if so whiz it through your machine a second time.
   

3. Pour your batter into a pot with a wide bottom and high-sides. Cover with a lid and let sit in a warm place with no drafts for  24-48 hrs.
   

4. When your dosa batter is ready, it will be light and airy. That's when you know the fermentation process has occurred. Go ahead and add in your salt and combine well.
   

5. Warm up a non-stick griddle or a wide-circular pan. Once hot, lower the heat to medium-low.
   

6. Take a ladle-full of dosa batter and add it to your pan. Spread around multiple times from center to periphery in a circular fashion. (This step takes practice, so don't fret if your dosa doesn't come out perfectly the first time!)

7. Drop a few teaspoons of oil all around the dosa. Allow the edges to turn brown. This will take a few minutes.
   

8. Using a non-metal spatula, gently remove the dosa from the pan. The underside should be lightly brown and crispy. Remove the dosa and fold over. Your dosa is ready to be served!
   

Coconut Chutney AKA Green Chutney

1.  Start off by sauteeing your diced and de-seeded serrano in a little bit of oil along with your curry leaves.
   

2. Once lightly browned, turn off the stove and add to your food processor along with the rest of your ingredients - tamarind, cilantro, garlic, onion, salt. (I am using fresh coconut, but if you can't find any nor want to go through the trouble of cutting open a coconut, then you can find prepared diced coconut at your indo-pak store. I am also using fresh tamarind from the block. You may substitute with tamarind concentrate, just make sure to add less and taste to adjust.) Whiz it all up with a few tbsp of water until everything is well combined.
   

Tomato Chili Chutney AKA Red Chutney

1.  Wash out your processor from the previous chutney, and add in a tomato, onion, dried red chilies, and ginger. Whiz up with a few tbsp of water until it becomes a fine puree. Add to a small pot with a little bit of oil. Cook on medium high-heat, until it thickens.
   

2. Add in your jaggery and salt into the chutney. (If you cannot find jaggery, you may substitute with any other type of sugar - palm, brown, or white.) Taste and adjust sugar and salt.
   

3. In a small pan, add a little bit of oil and add in your mustard seeds. Once you hear them pop, remove pan from heat and add the mustard seeds directly into the red chutney. Your chutney is now ready.