Did I mention how amazing the weather’s been in NYC? School’s out and so are we, at least most of the time, which probably explains the lack of blogposts & recipes. I’m not lazy or anything. Really! And bartending at a Rooftop bar in Manhattan in this weather is not a job for the faint hearted so cut me some slack alright?!
And while I’m being honest, the only new recipes that my brain have cooked up in the last entire month, are more of the liquid kind. So I decided to do what I do the best, reinvent the mighty Dosa, again!! I served this healthy (slightly inspired by the chilla from the East) Dosa with a spicy red chili & coconut masala calamari (slightly inspired by its Goan counterpart) & harissa sauce, straight from the Middle East. Nope, no boundaries for this meal.
1 cup Chana Dal, washed, soaked and drained.
1 cup old fashioned rolled oats, rinsed
Salt to taste
Butter to cook
Grind the chana dal and oats using just enough water to make a smooth batter, slightly runnier than your average pancake batter.
Season with salt.
Heat a Dosa/crepe/non stick griddle and spread a ladle full of batter forming a thin layer of crepe. (YouTube video if you’re a first timer)
Spread about a tbsp of butter evenly and let it brown on the underside.
Roll and serve hot with your choice of accompaniment.
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.
Oats & Rava Dosa with Korean Chili Thread & Pickled Ginger
I’m back. 3 weeks without cooking has been pretty rough but I’m alive. India, of course was incredible as usual. Good food, great conversations, thick smog and zero boundaries. That being said, blizzard not withstanding, it’s great to be back home.
Time to cook some crazy food. Keeping it clean this time since I brought back some unwanted lbs with me and I don’t mean my luggage.
1/2 cup semolina
1/2 cup rice flour
1/2 cup oats flour
2+1/2 cups water
1 inch chopped ginger
1/2 cup chopped cilantro
1/4 cup chopped onions
Salt to taste
pickled ginger (topping)
Black sesame seeds (topping)
Korean chili thread (topping)
Ghee/oil/butter to cook
Add all the ingredients except for the toppings in a large bowl and whisk together. Set aside for 20-30 minutes.
The batter is supposed to be a lot runnier than your regular Dosa batter. (Pouring consistency)
Heat a Dosa pan or a non stick griddle. It has to be pretty hot for the Dosa to stick and get crispy.
Pour a ladle full of batter in a circle starting from the outside, moving towards the center. No need to fill the holes. This is supposed to be lacey.
Add some ghee/oil/butter to the edges to help loosen the Dosa and get a crispy texture.
Add the toppings as per your taste. Remove with a spatula once brown. Fold over and serve hot.