Comments on: Daring Cooks

By: sam

sam — Thu, 17 Sep 2009 23:06:11 +0000

Hi Debyi,

This was a really good recipe. Truly worth going through the three-step process. Thanks again.

By: debyi

debyi — Thu, 17 Sep 2009 18:14:38 +0000

Thank you for the correction. I should’ve done a little more research before naming the challenge, curried pancake would’ve been a good one! I’m glad you all enjoyed this americanized version.

By: sam

sam — Thu, 17 Sep 2009 17:06:18 +0000

Thank you Debyi for introducing something very fresh to the Daring cooks challenge. However, this post probably has taught a lot of fellow cooks a terribly wrong ‘dosa’ recipe. When you say dosa, most indians would expect a golden crepe and not a pancake. I hail from the southern part of India where this dish a staple breakfast item and I sure do know dosas very well. Thank you Akriti for bringing forward the correct meaning of a dosa.

There however, is a mistake in Akriti’s recipe. Dosas are made with par boiled rice and not raw rice as the recipe calls for. Par boiled rice is available in any indian store.They are slightly fatter and brownish in color compared to the regular rice. You may also use idli rice also available in indian store. Additionally, soda bicarb is never used as well.

Debyi’s recipe, though a very successful attempt at recreating something good and healthy, cannot be called a Dosa for obvious reasons. But, the recipe can be very well passed as a “Curried Pancake”, yummy. Bon apetit!

By: sarah

sarah — Thu, 17 Sep 2009 02:56:31 +0000

Thanks for the challenge Debyi! I like a girl who can stir up a little controversy

By: debyi

debyi — Tue, 15 Sep 2009 21:48:53 +0000

I wanted to mention that I didn’t pick this challenge to be an authentic Indian challenge but a recreation of my meals at Fresh restaurant in Toronto, Canada. Sorry for any confusion.

By: Kitchenlander

Kitchenlander — Tue, 15 Sep 2009 21:17:01 +0000

Thanks for a tasty and funny challenge!
I like the “bubbles” in your dosas, and would like to try those coconut tempeh.

By: Andrea

Andrea — Tue, 15 Sep 2009 18:17:12 +0000

Thanks for hosting this month and choosing a delicious challenge. My family really enjoyed it.

By: isa

isa — Tue, 15 Sep 2009 13:11:26 +0000

Thank you for this fantastic challenge! I really enjoyed it!
Your dosas look beautiful!

By: Akriti Katoch

Akriti Katoch — Tue, 15 Sep 2009 12:00:24 +0000

The dosa is nuthing like a true authentic indian dosa…. dosa batter is made of either semolina or with rice and pulses soaked over night and fermented. the dosas as provided in ur blog are actully crepes.

an authentic south indian dosa can be made as under :

http://indianfood.about.com/od/ricerecipes/r/dosa.htm

Dosa shell:
1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil
Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste

Preparation:
Dosa shell

* Separately soak rice and urad dal at least 6 hour or overnight in water.
* Grind to paste.
* Mix together, add salt with water to make batter.
* Leave in room temperature overnight.
* Mix onion and chilies to the thin batter.
* Heat pan or griddle with little ghee or oil.
* Spread the mix on pan in circular motion to make thin Dosa.
* Cook on both the sides, if desired.

Masala Filling (Spicy Filling):

* Heat oil. Add mustard seed, peas, onions and spice.
* Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
* Add potatoes and mix and cook some more Serve
* Add filling inside Dosa and roll. Serve hot with Chutney.

To prepare crisp dosas you need:

· 3 cups parboiled rice (washed and soaked overnight)

· 1 cup urad dal (washed and soaked overnight)

· 1/2 tsp. soda bicarbonate

· Salt to taste

Method of preparation:

· Having soaked both rice and dal separately, wash well with plenty of water.

· Grind dal to a very fine paste.

· Grind rice till fine grains are left (like very fine semolina).

· Mix both rice and dal together after grinding.

· Add soda bi-carb and salt and beat well.

· Add a little water if necessary.

· The batter should be fairly thick.

· Cover and keep aside for 7-8 hours, undisturbed. (preferably in a warm place)

· Beat the curds well.

· Add to the batter, add more water if required.

· The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.

· Heat the iron griddle or non-stick tawa well.

· Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.

· Pour a tsp. of ghee or oil over it.

· Remove with spatula when crisp.

By: pds

pds — Tue, 15 Sep 2009 09:08:23 +0000

Every Indian I know, myself included, would be shaking their heads at this post and challenge. And unfortunately, the tone of the blog and posts only reinforce every stereotype I have about vegans.

Does Your Kitchen Bring Your Family Health or Sickness?

Oh puh-leeze. Who died and made you the health police? Must be nice being way up there on your high horse looking down at the rest of us.

I think I’m going to make some lamb paneer tonight. With ghee.