Bulgur & Mung Dal Dosa with Beet, Coconut & Jalapeño Chutney
Another Dosa experiment in my kitchen. This one turned out to be my favorite so far. It’s also been months since I last ate Dosa and I’m guessing that’s probably clouding my judgement a little. Or the fact that these were so crispy and light, they almost had a junk-food-like feel to them. Quite deceptive considering how healthy and nutritious they are. But they say never trust a skinny chef, so don’t take my word for it. Go on, try it urself!
Ingredients (for Dosa batter)
- 1 cup soaked and drained bulgur
- 1 cup soaked and drained split mung dal
- 1 tsp cumin powder
Note: measure after soaking and draining or things will dramatically be different. This measurement serves about 2 people so multiply accordingly!
Preparation : (for Dosa batter)
- Blend to a smooth paste till you reach a pancake batter like consistency. Slightly runnier if you want that extra crispy texture.
- 1 cup shredded beet (do not use boiled beets, it won’t be the same)
- 2-3 tbsp sweetened shredded coconut
- 7-8 slices (Not whole) picked jalapeños. (I insist on the pickled kind because its really not the same with the fresh ones)
- Blend all the ingredients to a smooth paste. Serve chilled.
Preparation: (for Dosa)
- Watch a YouTube Dosa making video if you’re a Dosa virgin.
- Use a Dosa pan or a crepe maker for best results.
- A tsp of butter per Dosa really makes a big difference.
Coconut Laddoo Macarons
I know, this post is at least a week overdue. But I officially went back to work after a 7 year long sabbatical so cut me some slack won’t you?
Say hello to the new bartender at one of the cutest Rooftop bars in Manhattan! So while I should have been making laddoos for Holi for my one and only mini halwai, I was busy shaking up some cocktails for thirsty tourists (who by the way, don’t really get the American tipping system that well!)
So let’s get back to my almost Holi mithai-macarons. These are not as complicated as you might have heard but then they’re not authentically French either so that might give you some confidence to bring out those oven mits and give it a try. I used my trusty Kingarthur flour macaron recipe for the shells so posting the link to it. 👇🏻 (just follow the shell recipe, filling recipe’s on the bottom*)
*For the coconut laddoo filling, follow the following recipe.
- 2 cups desiccated unsweetened coconut
- 1/2 can (8oz) sweetened condensed milk
- On a low flame, dry roast the coconut till golden brown, preferably in a non stick saucepan.
- Add the condensed milk and keep stirring till the mixture is semi dry but not too dry.
- Set aside to cool completely.
- Fill in the centers of the macaron shells.
Note: This mixture is a lot harder than your average cream based fillings so gently place the top shell on top and resist the urge to push them together. They will crack. Trust me.