'Indian FLAVOUR aT its best'
- 1 cup basmati rice (soaked for 8 hours)
- ½ cup urad dal/ or split red lentils (soaked for at least 8 hours)
- A pinch fenugreeks seeds (optional)
- Two pinches sea salt
- Coconut oil, to fry
- 6-7 medium size potatoes
- 2 tsp black mustard seeds
- 1 tsp chili powder
- 1 tsp turmeric powder
- 5-8 curry leaves
- 3-4 tbsp vegetable oil
- Two pinches sea salt
Spicy Tomato & Cauliflower:
- 5-6 medium-sized tomatoes
- ½ cauliflower
- ½ cup coconut milk
- ½ cup water
- 1 red onion
- 2 tsp garlic powder or 1 garlic clove
- ½ tsp black mustard seeds
- ½ tsp sambar powder (optional)
- ½ tsp cumin powder
- A small piece red chili
- A smal piece fresh ginger
- 1 tbsp vegetable oil (coconut oil…)
- Sea salt
- 1 cup fresh coconut (grated) or 1 cup coconut shred (soaked for at least 4 hours)
- 1 green chili (stemmed)
- A handful fresh coriander
- 1 tsp cumin powder
- A pinch asafoetida (optional)
- 1 lime juice
- Sea salt
This is one of my favorit meals, i love Indian food specially the food from the south of India. Indian women, put so much love and care into their cooking, the way the cut the vegetables, the mix of the spices, the process... It takes some time to make a dish like this one, but it really worth the time invested, i promise! If you can fin urad dal in an Asian store, great... otherwise you can substitute it for split red lentils. If you want, you can also use rice flour instead of basmati rice, but if you do that, i recommend you to add a table spoon of soaked ground flax seeds when making the batter.
To make the masala dosa, soak the rice and urud dal (or split red lentils) in separate bowls overnight. Drain the rice and transfer into a blender or food processor and process until ground completely (it should turn into a white paste). Now drain and blend the urud dal. Combine both creamy pastes in a bowl. Cover with a clean cloth and let it ferment for 8 hours. Before frying add a couple of pinches of sea salt.
To make the potato filling, peel and clean the potatoes. Cut in squares. Add water in a saucepan and cook the potatoes for about 15 minutes until they soften. Drain and cool. Transfer into a bowl or plate and mash the potatoes with a fork.
Heat some spoonfuls of oil in a pan, add the mustard seeds and curry leaves (crushed) and stir for 2 minutes. Meanwhile peel and slice the onion thinly. Add the onion to the pan, the chili and turmeric powder and cook for another 2-3 minutes on medium-low heat (until the onion start to golden). Lastly, add the smashed potatoes, sea salt and stir with a wooden spoon and cook for one more minute.
Before frying the dosas, add between half and one cup of water into the batter to get a thick pouring consistence. Heat a flat or cast iron pan, brushed with some vegetable oil (coconut oil). Pour dosa batter with a big kitchen spoon (ladle) into the pan and quickly spread to form a circle. Flatten the surface with the back of the spoon (ladle) or any kind of flat metal surface. Let it cook for about a minute on medium heat and then flip it over, to cook the other side. (Repeat the process to make the rest of the dosas).
To make the spicy tomato-caulifower, clean and cut the tomatoes in small pieces and the do the same with the cauliflower (we want to keep small florets). Peel and cut the onion, chop the red chili and grate the ginger. Add the vegetable oil in a pan together with the mustard seeds, cumin powder, sambar, chili and fresh ginger. Stir with a wooden spoon. Now add the onion and garlic powder (or garlic clove-chopped) and stir-fry for about 2 minutes in medium-low heat. Add the tomatoes and cauliflower together with the coconut milk and water, combine. Cook for about 20-25 minutes, stir from time to time (add more water if needed).
To make the coconut chutney, add all the ingredients into a blender or food processor and mix on high speed (add some water if needed). The consistence should be thick and smooth. Sprinkle a pinch of mustard seeds on the top for decoration.
Stuff the dosas with a couple of spoons of potato filling and add some coconut chutney on the side. Pour the spicy tomato-cauliflower in small bowls. Enjoy!