Today, Dosa Deli join Gizzi in the kitchen to share with us their famous dosa recipe. Dosa’s are a staple dish in South India, traditionally filled with a spicy potato filling. This is a great vegetarian dish to have for breakfast or lunch.
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RECIPE
INGREDIENTS:
DOSA BATTER (MAKES ROUGHLY 10 DOSA'S):
500G RICE FLOUR
250G URAD DHAL (GROUND DOWN TO A FLOUR)
1 LITRE OF WATER
18G OF SALT
COCONUT OIL FOR FRYING
POTATO & BEETROOT MASALA:
2 LARGE WHITE POTATOES
1 LARGE BEETROOT
1 MEDIUM WHITE ONION
2 CLOVES OF GARLIC
1 INCH OF GINGER (PEELED)
2 HOT GREEN CHILLIES
12-16 FRESH CURRY LEAVES
1 TBSP OF TURMERIC POWDER
1 TBSP OF CHANNA DHAL
1 TSP MUSTARD SEEDS
1 TSP CUMIN SEEDS
1 LEMON (JUICED)
A HANDFUL OF CORIANDER
1 TBSP COCONUT OILMETHOD
DOSA BATTER:
BLEND TOGETHER ALL THE INGREDIENTS EXCEPT THE OIL, PUT THE BATTER INTO A
LARGE POT WITH A SEAL-ABLE LID. ENSURE THE BATTER ONLY COMES HALFWAY UP
THE POT LEAVING ENOUGH ROOM FOR IT TO INCREASE IN VOLUME ONCE FERMENTED.
LEAVE IN A WARM PLACE OVER NIGHT. THE FOLLOWING MORNING IT SHOULD HAVE
INCREASED IN VOLUME BY 1/3, IT WILL HAVE A CAPACINO EFFECT. MIX
THOROUGHLY BEFORE USE.
POTATO & BEETROOT MASALA:
CHOP POTATOES. ADD TO A PAN WITH THE TURMERIC A PINCH OF SALT AND WATER,
BOIL UNTIL SOFT, SWITCH OFF HEAT AND LEAVE IN THE WATER. IN A SEPARATE
PAN BOIL THE BEETROOT UNTIL SOFT, REMOVE PEEL AND LEAVE TO COOL. ONCE COOLED DICE AND SET ASIDE. IN A FRYING PAN HEAT THE OIL TO A MEDIUM HEAT,
ONCE HOT ADD THE CHANNA DAL, COOK UNTIL LIGHT BROWN, ONCE BROWN ADD THE
CUMIN, MUSTARD SEEDS AND CURRY LEAVES, AS SOON AS THE MUSTARD SEEDS
START TO POP ADD THE ONIONS AND COOK UNTIL SOFTENED AND COLOURED, ADD
GARLIC, GINGER AND GREEN CHILLIES AND COOK FOR ABOUT 1-2 MINS. NOW DRAIN
THE POTATOES AND ADD TO THE PAN WITH THE ONION MIXTURE CRUSH THE
POTATOES INTO THE MIXTURE AND MIX WELL. ROUGHLY CHOP THE CORIANDER AND
ADD THIS TO THE PAN WITH THE DICED BEETROOT A SQUEEZE OF THE LEMON AND A
PINCH OF SALT, MIX WELL. ADD THE POTATO MIXTURE TO A NICE HOT DOSA.
COOKING THE DOSA:
HEAT THE TAWA CREPE PAN TO A MEDIUM HEAT, ONCE HOT, ADD A LADLE OF DOSA
BATTER TO THE CENTRE AND SWIRL OUT TO THE EDGE OF THE PAN, USING THE
BOTTOM OF THE LADLE DRIZZLE A LITTLE COCONUT OIL POVER THE DOSA. ONCE
THE DOSA GOES BROWN (YOU WILL BE ABLE TO SEE THIS THROUGH THE DOSA) FILL
WITH A HEAPED TBSP POTATO MASALA TO THE CENTRE OF THE DOSA, CAREFULLY
FOLD OVER THE DOSA; WRAPPING UP THE POTATO MASALA INSIDE. SERVE
AND ENJOY WITH COCONUT CHUTNEY.
Thanks to Sophie Conran for Portmeirion (https://www.sophieconran.com), Maxwell & Williams and Typhoon for providing us with kitchenware.
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Thanks to Dosa Deli and check them out:http://www.dosadeli.co.uk/ https://twitter.com/DosaDeli
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