Archive for May, 2011

All About Dosas


2011
05.06

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Dosas are yummy crêpes made from fermented batter of rice and black gram. These can be made and eaten in a gazillion different forms. I plan on updating this post as and when I make the different kinds and combinations of them. That’s why the title “All About”. The basic batter for most of them can be made using the below proportions. It is eventually what else you add into this batter and how you make the crêpes that give the various forms and names to this wonderful delight.

Ghee Roast – This golden brown super thin crisp crêpe roasted to perfection in ghee and served right off the flame with mouth watering coconut chutneys is probably the most simple dosa of all and my favorite. So, obviously it goes first in my list of recipes

Ingredients

3 cups idli /parboiled rice (if you don’t have it go ahead and use raw rice)
1 cup urad dal(skinned black gram)
1 tsp fenugreek (methi) seeds
2 tbsp channa dal
1 tbsp mung dal
3 tbsp cooked rice(can be replaced with poha/beaten rice)
salt to taste
ghee for roasting the crepe

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Directions

  • Soak the rice, methi and the dals together in sufficient water for about 6 hours.
  • Drain the water and grind to a smooth and soft batter. Add the drained water a little at a time while grinding is necessary. 
  • Transfer the  batter to a bowl.  Add water if the batter is too thick.  Add salt and mix well.The final consistency of batter should thickly coat a spoon when dipped into it.
  • Set to ferment in a warm dark place.
  • Time to ferment depends on the room temperature. Usually take 6 – 8 hours on a warm day.
  • The quantity more than doubles upon fermentation.
  • Mix the batter well.
  • Heat a skillet at low flame and smear it with 1/2 a tsp of  ghee (I use an onion cut horizontally into half, to smear oil on the skillet. This tends to give a nice aroma to the dosas).
  • Pour batter on to the center of the hot skillet, and gently spread towards the outside in concentric circular movement using the base of the ladle to form a circular very thin crêpe.
  • Increase the flame to high.
  • When you start noticing a golden brown color on the sides and the top surface has the lost the wet look, Turn the dosa over.
  • Allow to roast for half a minute or so on this side.
  • Fold and take of the flame.
  • Reduce the flame and repeat the process to make the next dosa
  • Serve hot with coconut chutneys or sambar.
  • Vendakka Curry – Okra In Spicy Coconut Milk Gravy


    2011
    05.03

    IMG_9409 

    This easy to make Kerala style curry pairs amazingly well with rice. The only tedious step involved in this recipe is extracting the coconut milk. But if you use canned coconut milk like I do then this sure is a recipe to list among your quick fix curries.

    Ingredients

    1 lb lady’s finger/okra cut into bite sized pieces
    1/2 tsp black mustard seeds 
    2 – 3  green chilies, slit 
    1 medium onion, sliced
    1 tbsp ginger-garlic paste 
    1 cup  tomatoes cut into big chunks
    1 –2 sprigs of curry leaves
    1/4 tsp turmeric powder
    1 tbsp coriander powder
    1/2 tsp Kerala Garam masala
    1 cup coconut milk 
    2 tbsp sour curd
    salt – to taste
    2 tbsp coconut/ refined oil

    IMG_9416 

    Directions

  • Heat oil in a pan and add mustard seeds. When they splutter add curry leaves and green chilies.
  • Add turmeric, garam masala and coriander powder and saute for 30 secs.
  • Add onions and sauté the until they begin to sweat.
  • Add the ginger-garlic paste and sauté for 2-3 minutes.
  • Add the tomatoes and  sauté until it turns soft. 
  • Now add okra pieces, mix well and allow it to cook on medium heat.
  • When it is completely cooked, stir in the curd and coconut milk ,mix well and let it simmer for 2-3 more minutes or until it all comes together.
  • Remove and serve with steamed rice.
  • Vendakka Curry – Okra In Spicy Coconut Milk Gravy


    2011
    05.03

    IMG_9409 

    This easy to make Kerala style curry pairs amazingly well with rice. The only tedious step involved in this recipe is extracting the coconut milk. But if you use canned coconut milk like I do then this sure is a recipe to list among your quick fix curries.

    Ingredients

    1 lb lady’s finger/okra cut into bite sized pieces
    1/2 tsp black mustard seeds 
    2 – 3  green chilies, slit 
    1 medium onion, sliced
    1 tbsp ginger-garlic paste 
    1 cup  tomatoes cut into big chunks
    1 –2 sprigs of curry leaves
    1/4 tsp turmeric powder
    1 tbsp coriander powder
    1/2 tsp Kerala Garam masala
    1 cup coconut milk 
    2 tbsp sour curd
    salt – to taste
    2 tbsp coconut/ refined oil

    IMG_9416 

    Directions

  • Heat oil in a pan and add mustard seeds. When they splutter add curry leaves and green chilies.
  • Add turmeric, garam masala and coriander powder and saute for 30 secs.
  • Add onions and sauté the until they begin to sweat.
  • Add the ginger-garlic paste and sauté for 2-3 minutes.
  • Add the tomatoes and  sauté until it turns soft. 
  • Now add okra pieces, mix well and allow it to cook on medium heat.
  • When it is completely cooked, stir in the curd and coconut milk ,mix well and let it simmer for 2-3 more minutes or until it all comes together.
  • Remove and serve with steamed rice.