DOSAS (INDIAN-STYLE PANCAKES)
Dosas are a thin, savory crepe-like Indian pancake traditionally eaten for breakfast, but I like them anytime. These may not be very authentic, but they are a tasty alternative that appeals to the typical American pancake.
Provided by jweakman
Categories Breakfast and Brunch Crepes Savory
Time 1h5m
Yield 8
Number Of Ingredients 16
Steps:
- Stir the brown rice and whole wheat flours together in a mixing bowl. Stir in the water to make a thin batter. Add the onion, garlic, cilantro, sugar, turmeric, cumin, mustard seeds, cumin seeds, coriander, ginger, cayenne pepper and rice vinegar until evenly blended. Cover, and refrigerate for at least 1/2 hour, or overnight.
- To cook the dosas, heat the oil in a skillet over medium heat. Pour 1/4 cup of batter into the skillet, spreading it over the bottom in a thin layer. Cook 1 minute, turn, and cook 1 minute more. Remove from the pan. Repeat with remaining batter.
Nutrition Facts : Calories 118.8 calories, Carbohydrate 21.2 g, Fat 2.8 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.4 g, Sodium 4.1 mg, Sugar 1 g
RAVADOSA PANCAKES WITH SWEET POTATO AND CUMIN FILLING
Steps:
- Sift the rice flour and salt into a bowl and make a well in the center. Whisk the coconut milk, egg, sugar, ginger, and sesame oil together. Pour the egg mixture into the well in the flour and mix to form a smooth batter. Set the batter aside to rest for 10 minutes before cooking.
- In a cast iron pan heat 1/2 teaspoon clarified butter over medium high heat. Ladle 1-ounce of batter into the pan. Cook until edges start to crisp. Flip the Ravadosa to brown the top side. Roll some of the Sweet Potato and Cumin filling in a Ravadosa and tie with a piece of green onion. Repeat with remaining batter.
- Cook the sweet potatoes in boiling salted water until just cooked through, about 10 minutes. Drain and set aside in a large bowl. Melt the unsalted butter in a large skillet. Saute the onion until golden, about 5 minutes. Combine the cumin, chilies, garlic, ginger, ground coriander, mustard seeds, and turmeric and stir into the onions and cook for 1 minute. Add the onion mixture to the sweet potatoes and mix well. Stir in the chopped coriander and the lemon juice. Season with the kosher salt.
DOSA
Make your own dosa - Indian rice pancakes made from fermented batter. They take a little effort, but are delicious served with aloo masala and other fillings
Provided by Monica Sawhney Haldar
Categories Side dish
Time 20m
Yield Makes 8-10
Number Of Ingredients 5
Steps:
- Wash all the ingredients, except for the oil, three or four times, then drain. Leave to soak in cold water in a bowl overnight.
- Drain the water from the ingredients, but keep it and set aside. Transfer the soaked ingredients to a food processor and grind to make a smooth paste. Make sure the batter doesn't look grainy - you can use a little of the soaking water if you need to. It should be like a thick, smooth pancake batter and should coat the back of a spoon. Empty into a large bowl and cover. Keep it in a warm place overnight to allow the batter to ferment (see tip, below). It will have doubled in quantity and look bubbly. If you're not using the batter straight away, chill for later. It will keep for up to five days.
- Very gently stir the batter. It will have thickened in consistency, so you can add a little water to give it a thick but pourable consistency.
- Heat a non-stick frying pan on a low to medium heat for 5 mins. Drizzle over a few drops of oil, then wipe the pan with kitchen paper to get rid of any excess oil.
- Sprinkle a handful of water on the hot pan to cool it, then dry with some kitchen paper. Pour one ladle of the dosa batter in the middle of the pan. Using the bottom of the ladle, quickly move it in a circular motion, allowing the batter to spread outwards from the middle towards the edge of the pan, to form a round, thin pancake.
- Drizzle a few drops of oil all over the dosa and increase the temperature to a high heat. When it turns slightly golden and the edges begin to lift, add any stuffing (like dosa masala potato stuffing) to the middle. Continue to cook until the underside looks completely golden and crisp. Use a flat spatula to loosen the edges, then roll over the potato stuffing and lift onto a plate.
- Before you make the next dosa, decrease the temperature of the pan back to a medium heat and repeat the above steps.
Nutrition Facts : Calories 94 calories, Fat 2 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium
SOUTH INDIAN ALOO MASALA (DOSA STUFFING)
Enjoy these spicy Indian potatoes as a filling for dosa (pancakes made with rice flour) for a comforting vegan supper, or serve as a side dish
Provided by Monica Sawhney Haldar
Categories Lunch, Side dish, Supper
Time 15m
Yield Serves 8-10
Number Of Ingredients 9
Steps:
- Heat the oil in a pan over a medium heat. Fry the mustard seeds, curry leaves and asafoetida until they begin to crackle, then add the onions. Cook for 3-4 mins until the onions are slightly golden.
- Stir in the tomato purée along with the diluted sambar masala. Tip in the potatoes, 1¼ tsp of salt and mix well. Lightly crush the potatoes with a wooden spoon and cook for a further 3-4 mins. Taste for seasoning. Serve garnished with the coriander.
Nutrition Facts : Calories 119 calories, Fat 5 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.65 milligram of sodium
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5/5 (2)Category Pancake RecipesCuisine Indian RecipesTotal Time 25 mins
- Heat a glug of oil in an 18cm non-stick frying pan. Add the mustard seeds and cook for 2-3 minutes until starting to pop, then transfer to a mixing bowl.
- Add the flours to the mustard seeds with a generous pinch of flaky sea salt and freshly ground black pepper then mix to combine. Add the milk and use a balloon whisk to beat into a smooth batter.
- Heat a tsp of oil in the same frying pan over a medium heat and pour enough batter in the pan to cover the base thinly, spreading it out evenly. Keep warm in a low oven. Repeating with the remaining batter to make 8 pancakes.
- Serve 2 pancakes topped with a crispy fried egg and a sprinkle of fresh coriander leaves and sliced red chillies.
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