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Do you want to try this out and tell us what happens Steve?

Maybe you can even take pictures to share with us.

I am sorry about mixing you with another user. :sad:

Injiras are similar in texture to a thick dosa and a thin uthappan. In fact they are closer to what an appam is.

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This summer after my kitchen renovation is done I will try it. I'm going to ask Gary at Hampton Chutney how to make the batter. Or even better, maybe I can get him to sell me a few quarts of batter to test out. Today dosas, tomorrow waffles, and then the world.

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This summer after my kitchen renovation is done I will try it. I'm going to ask Gary at Hampton Chutney how to make the batter. Or even better, maybe I can get him to sell me a few quarts of batter to test out. Today dosas, tomorrow waffles, and then the world.

Great for you Steven.

Maybe you can ask Gary if he can get you some batter from the city.

Much better, and while he is doing that, he can even ask the chef to give you a lesson, in fact Gary and the staff at the Hamptons could learn from the chef in the city. She is the best Dosa maker in NYC.

And do let us know what happens with the waffle maker - dosa batter experiment.

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This summer after my kitchen renovation is done I will try it. I'm going to ask Gary at Hampton Chutney how to make the batter. Or even better, maybe I can get him to sell me a few quarts of batter to test out. Today dosas, tomorrow waffles, and then the world.

Great for you Steven.

Maybe you can ask Gary if he can get you some batter from the city.

Much better, and while he is doing that, he can even ask the chef to give you a lesson, in fact Gary and the staff at the Hamptons could learn from the chef in the city. She is the best Dosa maker in NYC.

And do let us know what happens with the waffle maker - dosa batter experiment.

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I have used ghee when I have made Dosas and someone was coming over and I wanted to impress them with crisp, thin and nicely tanned dosas. What kind of cooking medium do the rest of you all use?

I have helped a cousin in NYC make Dosas for many years now. And she always uses butter. Her dosas have always been superb as well.

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I have been using 3 cups of rice and 1 of Urad Dal.

Suvir, I think the proportions are pretty flexible. However, it is the urad that makes the batter sticky and the dosas become a little tougher to pour. Hence the 4 to 1 ratio for a greater chance of success.

Also, I typically use canola oil for dosas - I cut an onion in half and stick a fork in it and then use the onion dipped in oil to coat the frying pan.

Simon, I also like dosas with a green bean poriyal - green beans with sesame seeds, ginger and shredded coconut in a tarka with urad and chana dal.

Steve, I've make savory waffles sometimes. Grate a little cheese, black pepper etc. Never tried it with dosa batter though - that would be an interesting experiement.

Also, you may enjoy this - the super large dosas served in restaurants are sometimes called 70mm dosas - like the movie film. Dosas at home are typically smaller (!) and less crisp. I like them less crisp, soft and pale, like Victorian women :wink:

If you added onions and things to the batter and make them pancake thick, that would be uttapam, which you seem to be familiar with already.

You should try making your own batter - if you use rice flour instead of rice, it's not that laborious.

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I have two favorite dosas. Suvir and I share an affection for the Hampton Chutney Company which is not run by Indians. Their dosa selection, which starts out with masala, is really quite modern. My favorite, Number 3, is roasted tomatoes, arugula and jack cheese. Another favorite is smoked turkey, spinach and roasted balsamic onions. They are quite good. I have one for lunch almost every Saturday afternoon at the Amaganset branch along with a cardemom iced coffee. And who said Indian fusion cuisine wasn't good? The other one is at House of Dosas, or Dosa Hut, can't remember the exact name but it's an all vegetarian dosa place on Route 107 in Hicksville, where there is about a 1/2 mile strip with lots of Indian shops. They make a dosa that has melted cheese, and strips of a hot green pepper. Then they seem to dust the finished product with an orange powder. Any guesses? Anyway it's really spicy. The actual dosa itself is softer and more breadlike then the dosas at Hampton Chutney, which are crispier and have more of a fermented taste to them.

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They make a dosa that has melted cheese, and strips of a hot green pepper. Then they seem to dust the finished product with an orange powder. Any guesses?

Could the orange powder be ground sumac? What flavor, if any, does it have?

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malaga podi is the orange powder stuff you mention.

It can be just a mix of chile powder, toasted lentils and some other spices.

It is usually the stuff that is added to Mysore Dosas. Makes them HOT.. I love them.

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Suvir, I think the proportions are pretty flexible. However, it is the urad that makes the batter sticky and the dosas become a little tougher to pour. Hence the 4 to 1 ratio for a greater chance of success.

Also, I typically use canola oil for dosas - I cut an onion in half and stick a fork in it and then use the onion dipped in oil to coat the frying pan.

Live and learn.

I never knew about the urad dal and the sticking business. Thanks Indiagirl!

I use onion halves to clean the griddle with. Works magic.

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Hey All!! could somebody tell me how to fermentate dosa batter during these cold months .... any help will be apprecitated..Thanks Leena :smile:

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Batters ferment well in warm weather. If you have gas oven with pilot light, try placing the batter in the oven overnight. This method worked for me when I lived in New York. Otherwise cover the pot of batter with an old blanket.


Ammini Ramachandran

www.Peppertrail.com

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do both: wrap in a kitchen towel or similar, and place in

an oven with pilot light on.

for electric oven, leaving the oven light on works.

works great not only for dosa/idli batter but also for

yogurt making.

milagai

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thanks guys but my electric oven does not have a pilot light :sad: but setting it at warm .... is that too hot ...and might bake the batter or something :smile: i might sound stupid but the warm settings in my oven seems to be a bit too warm .... thanks for all the help Leena

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Hey All!! could somebody tell me how to fermentate dosa batter during these cold months .... any help will be apprecitated..Thanks Leena

A small electric heating pad set on low, enclosed in a cardboard box would provide enough heat for proper fermentation...

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I have used a wee bit of Flieshmann's yeast (or any other instant yeast you find in supermarkets in those small packets) - to kick start the cultures - this has yielded in good fermentation....ofcourse, i also keep the dough in the oven with a pilot lamp...

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Hi all, I recently had the most delicious panir dosai while in Boston and I'm looking for a recipe for the filling, something light that will be good in a large crispy dosa. Any help would be greatly appreciated. Thanks!

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I have travelled to the south of India several times and thin crispy dosa are one of my fondest culinary memories.

I have now succeeded in making them at home using a Madhur Jaffrey recipe. The tricky part is the grinding, for which I now use a motorised grain mill:

INGREDIENTS

400g long-grain rice

200g urad dahl

salt

water

vegetable oil

METHOD

1. Separately pick over, wash, and soak the rice and lentils in twice their volume of water for two hours. Drain.

2. Separately grind the rice and lentils with a combined total of about 250ml water. Jaffrey says to use one third with the rice and two thirds with the lentils, grinding both (separately) in a blender: the rice to a fine, granular consistency, and the lentils to a smooth, meringue-like consistency. I had no problem grinding the lentils with my 800W Kenwood blender. This was however the blender I bought to replace the previous blender I blew up trying to grind the rice, which was not fine enough in any event. Now I use a motorised steel burr Messerschmidt grain mill for the rice. I have done it by hand with the mill but it was very hard work! By using the mill I don't need to use any extra water and instead put the whole cup with the lentils, making that job easier on my blender.

3. Combine the rice and lentils to as smooth a consistency as possible. I am still working on this part. I think I will have to resort to a food processor for this step next time as the combined paste is two thick for the blender, and you don't want the mix too lumpy.

4. Cover the mixture loosely with plastic wrap and ferment the mixture at 27 - 33 degrees C for about 24 hours. I use a cooler box (in Australia we call it an "Esky", named after the leading brand) in which I have put a 20W lamp and the probe of a thermometer. By partially covering the box with a lid I can maintain a reasonably constant temperature that can be adjusted by moving the lid around. The mixure should at least double in volume.

5. Fold in a cup of lukewarm water and 1 tsp of salt and leave for an hour or so.

6. Heat a large heavy frypan (I find a 16 inch Scanpan is ideal) on medium covered with a thin film of vegetable oil. Ladle about a half cup into the centre and carefuly and gently spread out by moving the back of the ladle in a circular motion until you have a nice thin pancake. To succeed you need batter that is just the right consistency and a deft touch: press too hard and you will put holes in your dosa, press to lightly and it will be too thick.

7. Cook for about 1 1/2 - 2 minutes. Carefully drizzle about a teaspoon of vegetable oil around the edge of the dosa. This will help the edge lift away from the pan. The underside is ready when it is a brown - red colour.

8. As far as I can tell dosas are traditionally cook on only one side. This will become the outside when it is folded over. However until you have achieved a nice thin dosa without lumps in the batter I suggest you turn it over and dook it for 1/2 minute on the other side.

9. Fold it in half and serve it without delay with your favourite condiments. Mine are a shallot and moong dalh curry and coconut chutney. Jaffrey has recipes for these. Potato curry with or without peas are also a classic accompaniment.

Why bother, I hear you ask? Like with tortillas made with masa harina, dosa made from packet mix does not compare. Packet dosas use a rising agent that lacks the delicate, sweet-sour flavour that comes from natural fermentation.

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Hey Shaun, thanks for the interesting post!

Thoughts: For the best dosa batter, you really need a wet grinder such as ultra pride +. This may seem expensive, but if you make dosas and idlis at least three times a week, and coconut chutney too, you will soon see the huge benefits. Plus you can grind batter for pesarattu, vada, adai, iddiappam...the list goes on. For dosa and idli batter, the rice and dal are ground separately.

Not sure how much it is in grams, but I always do 3 cups rice to 1 cup urad for dosas and idlis. Some people do 4:1. For some reason, whole skinless urad gram gives a better batter than urad dal. For good colour and better fermentation, soak 1 tsp of fenugreek seeds with the urad. The type of rice makes a difference - a big one. I don't use long grain rice, and certainly never basmati!

The hardest bit about the batter is getting the different textures correct - this is something that a good wet grinder will do for you with ease! As for fermentation, well a friend of mine swears that even if the batter does not ferment, dosas can still be made....unlike with idli batter :laugh:

Talking of idlis, whilst idlis can definitely be made at home, dosas are one of those things that many people swear can only be made in restaurants. Certainly it is much much harder to get a big, perfectly crispy dosas at home. The reason for this is that the tawas at restaurants are in use constantly, so they are well seasoned at always at the right temperature. Of course, the chefs are also pros at what they do, and they can make huge dosas because they have huge pans!

Probably the cooking part of making dosas are:

*Chuck that non-stick tawa you have been using and get a decent cast iron one! Keep it only for dosas - even making the odd chapatti on it seems to change the way it cooks dosas.

*Heat the pan. Put a little oil on the pan and then rub it with the cut side of an onion. Don't ask me why, but this really old time tip seems to work wonders. Some people also use the cut side of a potato.

*Most people make home-style dosas thicker, because it's easier. For restaurant style dosas, spread the batter as thin as you can. You can also use a spatula to scrap off the top layer to get the dosa even thinner. By the way, the first dosa always seems to go wrong - just like with pancakes! I guess the pan temperature is not right at the start.

*I think the majority of dosas are cooked on both sides, but there are some that are not. One of these is a thicker home style dosa, that is sometimes covered to cook the top without turning it over. It's softer and spongier that wa.

The most common accompaniments to dosa are sambar and chutney. Sambar is made from toor dal, and shallot sambar is common, so is that what you mean when you talk about "shallot and moong dalh curry"? Moong dal is a different dal, but maybe you just made a typo? Personally I prefer mix veg sambar, especially if it has drumsticks and okra in it! There are of course a multitude of coconut chutneys. Another good thing about eating dosa in a restaurant is that you can have a variety of chutneys, whereas at home most people just make one or maybe two.

Masala dosa is made by stuffing the dosa with a little spicy potato and onion mixture. This is usually done on the tawa, with a layer of chutney and/or podi applied to the dosa first. Some masala dosas use other vegetables in the potato mix, such as beetroot and carrot.

The best best best dosa I have ever had was in Bangalore, in a place that is famous for its benne masala dosas and rawa idlis - CTR (Central tiffin rooms). Benne masala dosa are butter masala dosa. The dosa are so crisp, so red, so buttery...oh my god, I am really craving one now!

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Hi Jenni

It's great to hear from a real expert! I have some questions and comments. Questions:

1. I am trying to work out what you mean by urad gram as distinct from urad dal. Is it a different lentil? Or is it just the urad dal whole (but skinned) instead of split?

2. What rice do you use if not basmati?

3. Do you have a favourite potato curry recipe you can share for masala dosa? Preferably one with peas! And how does one make butter masala dosa? This sounds heavenly!

4. Can you share an uttapam recipe? Onion is my favourite.

5. Do you have a poori recipe? After reading your post I googled the Ultra Pride and saw a reference to making poori with it. Prior to this I have been using a shortened flour water dough without the need for grinding. Is this not authentic?

Comments:

1. You are quite correct that I meant toor rathen than moong dal. Again Mahdur Jaffrey's version of sambar is delicious but I would love to hear yours (including your recipe for home made sambar powder).

2. Regarding the grinder I originally bought it for grinding nixtamal (damp, treated dried field corn) to make masa for tortillas. When I googled Ultra Pride I read a post by one person who had tried using it to make masa but found it did not grind fine enough. My grinder is adjustable and gives me a good consistency with the rice for dosa. I use a blender for the dahl. The tricky part is combining the two pastes smoothly. It is too thick for the blender so I intend trying the food processor next time which might work given the mixture is already ground. I would be grateful for your suggestions.

3. Jaffrey's coconut chutney recipe is made by adding to the coconut tamarind paste and a ground mixture of urad dal, brown mustard seed and dried chilli fried in a little oil and then mixed with asafatoeda. Can you suggest an alternative?

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Hi Shaun,

First, I am sooo not an expert! Just a fan, with a tiny bit of ancestry that keeps me coming back for more :)

1. Yep, just the whole urad bean, minus the skin. Should be available wherever you buy your normal dals. It needs longer soaking than the dal, personally I usually just leave dosa or idli stuff soaking overnight or from morning till evening.

2. Ok, so dosa batter will work with basmati, but it's a bit of a waste and also I have heard from many people that it does not work as well. Remember that basmati is a northern rice, and is not first choice for most southern dishes. I use a combination of raw ponni rice and parboiled red rice for my idli/dosa batter. I hear you get crisper dosas by using less parboiled.

3. Vague recipe: Cook potatoes till tender, mash so there are no big lumpy bits (but not a smooth paste). Heat oil in a pan, add a little mustard, urad and channa dal. When the mustard pops and the dals redden, add curry leaves, a pinch of asafetida and some chopped onion, minced green chillies and minced ginger. Stir and fry till onion is translucent-ish. Then add turmeric (plus chilli powder if you want), salt and the potatoes. Cook until well combined. Add a splash of lemon juice and some chopped fresh coriander to perk up the flavour if desired. This is just a rough personal recipe, feel free to embellish! If you want peas in that, just add them!

4. For utthappam, often leftover idli batter is used, so it is a little sour. The batter should be thicker than for dosas, which is why leftover idli rather than leftover dosa batter is used. They are also spread thicker than dosas. There are two schools of thought: One says add chopped ingredients to the batter itself, the other says to sprinkle straight on top of the utthappam whilst it cooks on the pan. Try either! Adding to batter is easier though, don't add too much when sprinkling on top. My favourite mixture is tomato, onion, green chilli and chopped coriander. Cook on both sides.

5. I don't deep fry at home, but poori recipes are pretty easy to come by. Atta, water, salt, make dough, then fry! The reason it says you can make poori in the ultra pride is because you can use the dough hook attachment to knead dough.

As for your other comments, I say get an ultra pride ;). Makes great chutney too, which brings me on to your next question. After making sambar, I usually like a simple chutney, so I just grind fresh grated coconut with green chillies, ginger, a little salt and then at the last minute a little fresh coriander. Then I do a tadka of mustard, urad dal, dried red chillies and curry leaves. Easy :)

I make a damn fine sambar...actually I am trying to write up a post on that for my blog so I will get back to you!

As I said, I am not an expert. There are many who know more than me and they may well correct me or steer you more clearly!

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Thanks for your advice Jenni.

I have tweaked things a little and managed to get my dosa crepe thin and good colour.

For my batter I used a higher rice - lentil ratio than previously. I read that this increases crispiness, although ultimately it is a matter of taste:

500g idli rice

100g parboiled red rice

200g urad gram

50g channa dahl (I read this helps fermentation)

3/4 tsp fenugreek seeds

I soaked the lentils and rice separately for 6 hours.

I pureed the lentils in the food processor with 1 1/2 cups of water rather than blender until it was a fine but granular paste

I ground the rice and fenugreek in the grain mill (see previous post)

Finally I added the rice to the food processor and mixed uniformly

After 12 hours at 30C nothing much was happening so I added some lukewarm water (perhaps a cups) to make it the consistency of a thick pancake batter, a teaspoon of sugar, and a pinch of dried yeast. I don't know which if any or all of them did the trick, but after a further 12 hours the mix was doubled in volume. At this stage I folded through 1 1/2 tsp salt and enough lukewarm water (about 1 cup) to make it the consistency of thinnish cream and left it a further hour and a half. Obviously you should err on the side of being too thick, as you can always adjust it later. At cooking time I adjusted the consistency by taking a small bowlful out of my pot and adding water or batter to it as needed.

I was able to make uttapam with the same batter. This only difference was that I just let it spread naturally. When cooked on one side I sprinkled on my ingredients (raw onions) and these were cooked just enough after I had flipped the cake and cooked it to a good colour on the other side.

Dosa.jpg

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Hi Shaun,

Personally I would not use yeast or sugar in my dosa batter - natural fermentation is sufficient and these additions are not traditional. I don't know where you live, but I am in the UK at the moment and it is taking between 12 and 24 hours to get fully fermented batter at the moment. The weather is warming up, so that should improve. Try using a little more urad dal if fermentation is not occuring, and don't forget my trick of using whole (skinless) urad. Apparently the reason it is better is that when urad is split, there is some heating involved and this can kill of that natural yeasts present in the urad. Also, try mixing batter with clean hands when you are combining the batters. This is a tip that many South Indian mothers give!

I have never use channa dal in dosa batter, but would be interested to taste a dosa made this way. In terms of rice, I have been researching this and my understanding is that too much parboiled rice in dosa can make them less crispy. Also, apparently whilst short grain rice is important for idlis to get softness, it is not so important for dosa. In fact, in theory longer grain rice might make crisper dosas. Don't have a consensus on that one yet!

I am finding it hard to fully understand your grinding process, but I do know that the urad should be ground into a very smooth frothy batter, not granular.

As I mentioned before, utthappam is usually made from leftover idli batter, as it is thicker. It is usually spread out on the pan, but I am guessing yours was a little too thin so spread on its own. Incidentally, I made utthappam this weekend!

Having said all of this, your dosa look a nice colour and I hope you enjoyed them!

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Thanks for this detailed and original post on a topic I've never delved into although have often been curious

may give the subject a try soon after getting all this useful info! :smile:

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      Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside. Lightly oil or flour your hands.
      Take one portion of the dough and roll into a ball between the palms of your hands. Flatten the ball. Place it on the floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter.

      Add a tablespoon of the filling to the center. Bring the sides together and pinch them to seal and form a ball. Flatten lightly. Dust very lightly with flour.

      Roll the flattened ball again on a lightly floured surface until about 5 - 6 inches in diameter.

      Dip your fingers in water and moisten the surface of the kulcha very lightly. Sprinkle with a few minced cilantro leaves. Continue until you have made 8 kulchas.

      Place the kulchas on the baking sheet and bake for 5 minutes. Turn on the broiler and broil for an additional 3 minutes or until golden brown.
      Serve hot.


      Ande Ka Paratha
      This is a unique addition to your recipe collection. A mild and flaky bread, it is a small kid’s favorite at our home.
      Makes 8 parathas
      • 2 cups Indian atta flour (whole-wheat flour)
      • 1½ teaspoons table salt
      • 2+2 tablespoons melted butter or clarified butter
      • Water as needed
      • 8 eggs
      In a bowl combine the flour, salt and two tablespoons of clarified butter. Slowly begin to add the water, kneading the flour as you go. Make a dough, kneading for at least 10 minutes. The final dough should be soft and pliable. It should not be sticky or else it will not roll out well.


      Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes.

      Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour.
      Lightly oil or flour your hands. Take one portion and roll into a ball between the palms of your hands. Flatten the ball. Place it on the prepared floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter.
      Now fold the dough over itself.

      Take the folded dough and roll it around itself into a spiral.

      Tuck the end under.

      Do this for all eight dough balls. (This folding and rolling will make the paratha very flaky.)

      Now flatten the spiral and roll again on a lightly floured surface until about 5 - 6 inches in diameter.


      Heat a griddle on medium heat. Brush it lightly with butter and add the paratha. Cook for about 2 minutes, or until the bottom of the paratha begins to blister. Brush the top lightly with butter and remove from heat. Put the paratha aside on a warm plate.

      Grease the same griddle a bit and break an egg on it. Cook the egg sunny side up. Place the cooked side of the paratha on the egg. Press down gently to break the yolk. Let it cook for a minute. Brush the top of the paratha with butter, flip carefully and cook for another minute or two until the paratha is no longer raw.


      Remove the paratha from the griddle and place on a serving platter. Cover with a paper towel. Continue until all the parathas are cooked.
      Serve hot.

      Indian Bread Stuffed With Spicy Potatoes (Aloo Ka Paratha)
      This filled paratha is a very popular North Indian bread, served traditionally with homemade white butter and Indian pickles of your choice.
      • 2 cups Indian atta flour (whole-wheat flour)
      • 4 tablespoons semolina
      • 1½ teaspoons table salt
      • 2 tablespoons melted clarified butter or butter
      • Water as needed
      • 3 medium potatoes, peeled
      • 2 Serrano green chilies, seeded and finely minced
      • 1 tablespoon cilantro, minced
      • 1 1-inch piece fresh ginger root, grated
      • 1 teaspoon Chaat Masala
      • 4 tablespoons melted clarified butter or butter
      • A few tablespoons flour for dusting
      In a bowl combine the wheat flour, semolina flour, salt and two tablespoons of clarified butter. Slowly begin to add the water, kneading the flour as you go. Make a dough, kneading for at least 10 minutes. The final dough should be soft and pliable. It should not be sticky, or else it will not roll out well.
      Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes.
      While the dough is resting, prepare the filling.
      Boil the potatoes in enough water to cover for about 15 minutes. Drain.



      Put the potatoes in a bowl and mash them well with a fork. Add the green chilies, cilantro, ginger root, and chaat masala and mix well. Set this filling aside to cool.
      Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour.
      Lightly oil or flour your hands. Take one portion and roll into a ball between the palms of your hands. Flatten the ball. Place it on the prepared floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter.
      Lightly brush the surface with the clarified butter. Add a tablespoon of the potato filling to the center. Bring the sides together and pinch them to seal and form a ball. Flatten lightly. Dust very lightly with flour.



      Roll the flattened ball again on a lightly floured surface until about 5 - 6 inches in diameter.


      Heat a griddle on medium heat. Brush it lightly with butter and add the paratha. Cook for about 2 minutes, or until the bottom of the paratha begins to blister. Brush the top lightly with butter and flip over. Cook for 2 minutes.

      Remove the paratha from the griddle and place on a serving platter. Cover with a paper towel. Continue until all the parathas are cooked.

      Sheermal
      A sweet bread, it is one of the few Indian breads that uses yeast. Keep the dough in a warm place to ensure that it rises. You can increase the amount of sugar if you like a sweeter taste.

      • 1 packet dry yeast
      • 1 teaspoon sugar
      • ¼ cup water
      • 1½ cups all-purpose flour
      • ¼ teaspoon salt
      • 2 tablespoons sugar
      • 2 eggs (separate 1 egg and set the yolk aside) beat the whole egg and the white together
      • 2 tablespoons melted clarified butter or butter
      • Extra flour for dusting
      • Pitted cherries/raisins for garnish
      Mix yeast with the sugar and 1/4 cup water. Set aside until frothy, about 5 - 10 minutes.
      Combine the flour, salt and sugar. Add the clarified butter, egg and yeast mixture. Knead until a smooth dough is formed. (You may need more warm water.) Set aside to rise until the dough doubles in size.
      Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside. Lightly dust the rolling surface and rolling pin with flour.
      Knead the dough again on the floured surface for about 5 minutes. Divide it into 6 equal pieces and cover with a damp towel or plastic wrap.
      Roll each piece into a ball and flatten it with your hands. Using a rolling pin, roll it out into a disc. Continue until you have made 6 discs.
      Beat the reserved egg yolk and brush a little on each sheermal. Place a few cherries on the sheermal for garnish. Place the discs on the baking sheet and bake for 5 minutes.

      Turn on the broiler and broil for an additional 3 minutes, or until golden brown.

      Tandoori Roti
      We wanted to show how the tandoor is used to prepare breads. These pictures are of a special roti or bread, called Tandoori Roti, being prepared in the hot tandoor or clay oven.
      The basic recipe entails preparing a dough of whole-wheat flour. (See the paratha dough prepared earlier.) The flattened rolled out discs are then cooked in the tandoor until the dark spots begin appearing on the surface of the bread.




      Post your questions here -->> Q&A
    • By rajsuman
      Inspired by a similar thread under 'General Food Topics', I wanted to know how many Indian cookbooks we collectively own on this forum. I have 43 right now, but I'm sure more will turn up from under the bed etc. I'm particularly curious about your collection Vikram, because you seem to own every Indian cookbook under the sun. Here's a picture of my very modest collection (a few on the left haven't come in the shot)

      This is in the kitchen, although there are not that many Indian books here ('Indian Everyday' is from the library) except the small booklets at the end.

    • By Suvir Saran
      What role do they play in your Indian kitchen?
      Do you use it in other dishes you prepare? Maybe even outside of the Indian food realm.
      Do you find it easy to find Cilantro?
      What parts of cilantro do you use?
      How do you keep it fresh?
    • By bague25
      Which are the pickles you have in your pantry right now?
      Which are the ones you dream of?
      Any recipes? Any secrets? Any reading material?
      Please share - as Monica says Inquiring minds want to know...
    • By Bhukhhad
      Breakfast in India vs Breakfast in our homes outside India
      My breakfasts have varied from the time I started to cook for myself instead of just enjoying my Mother’s cooking. At first they were a mix-match of meal fixings, or just dinner leftovers. Or the good old breakfast cereal and milk. But as the years passed and I was more organized, the meals I enjoyed in my Mother’s home began to swim in my memories. And I began to prepare those for my family. However, I am no amazonian chef, so depending on  the hectic nature of the days plans, I switched back and forth from convenience with taste, to elaborate and of course tasty breakfasts. We do have both vegetarian and non vegetarian foods but Indian breakfasts will mostly be vegetarian. 
      So here are some of the things I might make: 
       
      1. Poha as in mostly ‘kande pohe’.
      2. Cheela/ Pudla
      3. Masala toast
      4. Indian Omelette
      5. Handwo piece
      6. Thepla
      7. Vaghareli rotli
      8. Dhokla chutney
      9. Idli sambhar
      10. Leftover sabji
      11. Muthiya
      12. Khakhra
      13. Upma
      14. Paratha
       
      1. Kande Pohe: 
      The dish derives its name from Maharashtra where the Kande Pohe are celebrated as breakfast. They can of course like any breakfast, be eaten at any time. 
      Pohe/ Poha are steamed rice grains that have been beaten flat and then again redried. So they are like Rice flakes. Except they are hand pounded, so have a knobbly texture. 
      You get several varieties in the market. I prefer the thick white variety. 
       
      1 cup dry poha per person
      1 medium onion sliced
      1/2 jalapeno deseeded
      1 sprig curry leaves
      2 small garlic cloves
      1/4 t cumin seeds
      1/2 lemon 
      1/8 t asafoetida
      1/4 t turmeric
      small handful of cilantro leaves
      1T fresh grated coconut
      2 T Peanut oil 
      salt to taste
      sugar to taste
       
      In a pan heat some oil and add cumin seeds. When the seeds sputter, add sliced onions and stir. Saute on medium heat till they turn slightly browned here and there. Do not burn the onions. 
      Meanwhile wash the Poha in a colander and drain. Do this two or three times to get rid of any dirt and also to allow them to rehydrate. They do not need soaking. Fluff the poha with a fork. Add salt sugar turmeric asafoetida and chopped cilantro. Mix and set aside. 
      Once the onions are ready add minced garlic and chopped jalapeno along with the curry leaf sprig. 
      Turn the heat to low and add the poha mixture. Stir to coat and to allow the turmeric and asafoetida to cook. The poha will turn mildly yellow and start giving a wonderful fragrance. 
      Turn off the heat. Fluff gently and plate. Garnish with fresh grated coconut and a squeeze of lemon juice. 
      Finger licking good!! 
      Now when I make this next I will post a picture. 
      Update: Ok I felt the urge to have Kande Pohe for tonight’s dinner. So here is a picture. I am certain to enjoy it for breakfast as well. The measurement of 1 cup poha per person is too much for one meal. But carried over to another meal thats super good! I will also have some stir fried bok choy greens made in the same kadhai after the poha was done, and some cooked and sliced beetroot for salad. My family will add some haldiram sev on the poha for extra crunch! And we will all have some chaas to round off this meal. 
      *************
       
      2. Cheela/ Pudla
       
      These are essentially crepes but in the Indian style. 
      1/2 cup sieved garbanzo bean (Besan) flour. 
      Water to form a thin batter
      1T plain yogurt 
      1/2 t ginger garlic paste 
      1/4 or less green chili crushed
      2 t heated oil *
      pinch asafoetida
      pinch turmeric 
      salt to taste
      chopped cilantro (two sprigs)
      some ‘masala’ from a readymade pickle
       
       
      Method:
       
      mix the ingredients together except oil. Heat oil in a separate pan and add about 1 to 2 t of the hot oil onto the batter. It will sizzle. Use a whisk to stir thoroughly. The batter should be pouring consistency. 
      Let the batter soak for about half an hour if possible. 
      On a hot griddle, pour a ladle full of the batter. Turn the griddle with your wrist to spread the batter around. Cook on moderate to high flame. Flip the crepe when all the sides look like they are ready. You can add a little oil to the sides of the frying pan to make the edges crispy. 
       
      In my home we usually have a Besan cheela with some yogurt its a quick and filling breakfast. You can have a small salad or fruit with it to make it more complete. Or fill the center of the cheela with some cottage cheese and fold for added creaminess! 
      ****************
      3. Masala Toast : 
       
      1 slice of bread (your choice) toasted
      1/2 small red onion minced
      1 medium roma tomato diced (or whatever you have)
      cilantro (few leaves)
      1/8 t cumin (optional)
      1/4 t chaat masala ( available in stores)
      1 inch cube paneer
      1 T peanut oil
      pinch turmeric (optional)
       
      Heat the oil in a pan and saute the onions. Add the tomato and cook down to mush. Crumble the paneer and add the dry spices. Stir for a few seconds to warm the paneer. Add the cilantro and though I have not written it as an ingredient, I like a few drops of lemon juice. Do not overcook paneer.
      I started this topic because someone asked for Indian recipes on the new forum. I don’t think they have seen any yet. I hope they find this useful. I am enjoying it. 
      **************************
       
      I will add recipes to the list slowly. I have to however add that after a certain ‘age’ I have now resorted to having to make sure I have three things for breakfast besides coffee: a glass of water, a small portion of fruit and a small portion of some protein not necessarily meat. 
      Bhukkhad
       

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