How to make Indian breakfast fare like 'masala dosai'<\/p>\n
By Syamala Monie<\/p>\n
JAKARTA (JP): A letter to the editor dated Feb. 10, 1995,
\nunder the heading Indian Food, lamented the closure of the famous
\nKing's restaurant on Jl. Veteran I in Central Jakarta. According
\nto the writer, they made the best Masala Dosai in the world; a
\ngreat compliment for King's.<\/p>\n
These recipes are for anyone seeking some adventure and Indian
\nflavors. The other alternative is to drive down to Purwakarta,
\nand be our honored guests.<\/p>\n
Dosais and idlis are regular breakfast items in the Indian
\nhousehold. Made of rice and urad dal, the basic recipe will
\nenable you to create a wide variety of dishes. Rich in protein,
\nthe fermentation enables easy digestion of vitamin B compounds in
\nthe food.<\/p>\n
Dosais, like pancakes, are made on a flat girdle. A non-stick
\npan provides a good substitute and, with a little practice, you
\ncan make paper thin dosa to eat with chutney.<\/p>\n
Dosai basic recipe<\/p>\n
2.5 cups rice flour (non-glutinous)
\n 1\/2 cup urad dal (split de-skinned white dal)
\n Salt to taste
\n Oil for cooking<\/p>\n
Wash and soak the dal for 4 to 6 hours. Grind in a mixer
\nadding enough water to allow it to swirl freely around the
\nblades. Mix rice flour with 1 cup of water and salt. Mix in the
\nground dal thoroughly and keep aside for about 8 to 10 hours to
\nferment. If you want to make it for breakfast you can grind the
\nprevious evening.<\/p>\n
Heat the girdle, smear on a little oil. Pour on one big
\nladle full of the dough and spread it evenly with the back of the
\nladle as thin as possible. Pour 1 tsp of oil around it and cook
\non medium heat for about 1 minute. Flip and cook the other side.
\nServe with the chutney.<\/p>\n
Masala dosa -- Dosai stuffed with potato curry<\/p>\n
Potato curry<\/p>\n
1\/2 kg potatoes
\n 4 large onions cut into long strips
\n 6 finely chopped green chilies
\n 1 piece of finely chopped ginger
\n 1\/2 tsp turmeric powder
\n 1 tblsp oil
\n 1\/2 tsp mustard seeds
\n 1 tblsp lemon juice
\n A few curry leaves
\n Salt to taste<\/p>\n
Boil potatoes, peel and break into small pieces. Heat oil, add
\nmustard. When it splutters put in onions, green chilies and
\nginger. Fry for 2-3 minutes. Add potatoes, salt and turmeric
\npowder and 1\/2 cup water. Mix thoroughly. Cook on low flame till
\nthe water dries up. Tear curry leaves and put in. Finally mix in
\nthe lemon juice.<\/p>\n
Make dosa with the basic dough. Before taking it off the
\ngriddle spread 2 tblsp of potato curry on one half of the dosa.
\nFold the other half over and serve with chutney.<\/p>\n
Oothappam -- Basic dough for Dosai<\/p>\n
6 big, finely chopped onions
\n 4 tomatoes cut into small pieces
\n 4 finely chopped green chilies
\n 1 tsp salt
\n 2 tbsp finely chopped coriander leaves<\/p>\n
Mix all the above ingredients in a bowl. Smear a little oil on
\na non-stick pan and spread the dough to the size of a saucer, a
\n1\/4 inch thick. Now sprinkle 2 tblsp of the mixed vegetables,
\nevenly over the dough and pour 1 tblsp oil over it. Cook on
\nmedium heat for 1 minute. Turn over and cook the other side till
\ncrispy brown.<\/p>\n
Pesarathu<\/p>\n
1\/2 cup rice
\n 1 cup green gram (Kachang Hijau)
\n 6 green chilies
\n 1 inch piece of ginger
\n 8 small red onions
\n Salt to taste
\n Oil for frying<\/p>\n
Wash and soak rice and gram together for 6-8 hours. Grind
\ncoarsely, adding all the ingredients. Heat a non-stick pan; pour
\na ladle full and spread to make a thin dosa. Make a hole in the
\ncenter with the handle of a spoon. Pour 1\/2 tsp oil into it and a
\nlittle oil around the edge of dosa. When one side is cooked, flip
\nand cook other side. Best eaten with butter and brown sugar (gula
\nmerah).<\/p>\n
Rice and coconut dosa<\/p>\n
2 cups rice flour (non-glutinous)
\n 1\/2 cup grated coconut
\n 4 chopped green chilies
\n 1\/2 cup chopped small onions (bawang merah)
\n 2 tblsp chopped coriander leaves
\n Salt to taste
\n Oil for cooking<\/p>\n
Mix all the ingredients except oil to make a pliable dough,
\nadding water. Heat and grease a non-stick pan. Take a portion of
\nthe dough, the size of a small orange, and keep it in the center
\nof the pan. Keep wetting your fingers in a bowl of water and pat
\ndough to make a 1\/4 inch thick dosa. Make a hole in the middle
\nand pour in 1\/2 tsp oil. Pour a spoonful of oil over the dosa.
\nCook on medium heat; when one side is done, flip and cook the
\nother side. Serve hot.<\/p>\n
These two chutneys are served with dosa:<\/p>\n
Coconut chutney<\/p>\n
1 cup grated fresh coconut
\n 8 green chilies
\n 6 small onions (bawang merah)
\n 2 garlic cloves (bawang putih)
\n 1 tblsp lime juice
\n 2 tblsp coriander leaves
\n 1 tblsp oil
\n 1 tsp mustard
\n A few curry leaves
\n Salt to taste<\/p>\n
Grind all the ingredients adding enough water to make a fine
\npaste. Heat oil, add mustard. When it splutters add curry leaves
\ntorn into pieces. Take off heat and pour over the dosa.<\/p>\n
Tomato chutney<\/p>\n
2 tblsp urad dal (de-skinned white gram) -- 2 tblsp
\n 4 tomatoes cut into pieces
\n 6 dried red chilies
\n 1 tblsp oil
\n 1 1\/2 cup sugar
\n Tamarind -- the size of a marble
\n Salt to taste<\/p>\n
Heat oil, fry the dal and red chilies till golden brown. Add
\nthe tomato pieces, cover and cook on low heat for 3-4 minutes.
\nExtract the juice of tamarind adding 1\/4 cup water. After the
\nmixture cools down grind all the ingredients with salt and sugar.<\/p>\n
So set your table with a spread of dosa and chutney!<\/p>\n
Happy cooking and great eating.<\/p>", "url": "https:\/\/jawawa.id\/newsitem\/how-to-make-indian-breakfast-fare-like-masala-dosai-1447893297", "image": "" }, "sponsor": "Okusi Associates", "sponsor_url": "https:\/\/okusiassociates.com" }