1,000 Indian Recipes (310 page)
Read 1,000 Indian Recipes Online
Authors: Neelam Batra
Semolina Crepes
Rava Dosa
Makes 12 to 16 crepes
Made with a batter that is thinner than the plain
dosas
of
Basic South Indian Rice and Bean Crepes
, these
dosa
crepes are very crispy and can have a lot of holes in them, giving them a filigree effect. Make them with plain batter or flavor them with chile peppers, cilantro, and several spices, as I do in this recipe, and serve them as we do the plain
dosas
.
Semolina, a product of durum wheat, is available as fine, medium, and coarse grain. Make these
dosas
with the medium-grain semolina, found in specialty and Indian markets.
1 cup medium-grain semolina
1
⁄
2
cup rice flour
2 tablespoons all-purpose flour
1
⁄
2
cup nonfat plain yogurt, whisked until smooth
1 to 1
1
⁄
2
cups water, as needed
1
⁄
2
teaspoon salt, or to taste
1
⁄
2
cup finely chopped fresh cilantro, including soft stems
2 tablespoons grated fresh or frozen coconut
1 to 2 fresh green chile peppers, such as serrano, minced with seeds
1 tablespoon dried curry leaves
1
⁄
2
teaspoon cumin seeds
1
⁄
4
teaspoon ground fenugreek seeds
1.
In a medium bowl mix together the semolina, rice flour, all-purpose flour, yogurt, 1 cup water, and salt and set aside until the semolina absorbs all the water, about 30 minutes.
2.
Mix in the remaining ingredients and whisk for a few seconds, adding enough of the remaining water to make a thin batter of pouring consistency. (If the batter becomes too thin, mix in some rice flour.)
3.
Cook as per the directions for
Basic South Indian Rice and Bean Crepes
, starting with Step 3.
Stuffed South Indian Crepes
Masala Dosa
Makes 12 to 16 crepes
Making
masala dosas
is basically an assembly job. You make the filling, then make the
dosa
. Once the
dosa
is made, you place the filling in the center, fold the
dosa
, and serve.
Although potatoes are the most popular stuffing for
masala dosas
, just about any dry-cooked vegetable or meat can be used. Try it with
Kerala Coconut Eggplant
or
Basic Paneer Cheese Scramble
.
12 to 16 (1 recipe)
Basic South Indian Rice and Bean Crepes
or
Semolina Crepes
1
1
⁄
2
pounds russet (or any) potatoes
2 tablespoons peanut oil
2 to 4 dried red chile peppers, such as chile de arbol, with stems
2 tablespoons peeled minced fresh ginger
1 to 3 fresh green chile peppers, such as serrano, minced with seeds
1 tablespoon dried white urad beans (dhulli urad dal), sorted
1 tablespoon dried yellow split chickpeas (channa dal), sorted
1
1
⁄
2
teaspoons black mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground fenugreek seeds
1
⁄
8
teaspoon ground asafoetida
2 tablespoons dried curry leaves
1
⁄
2
teaspoon ground turmeric
1 teaspoon salt, or to taste
1 cup finely chopped fresh cilantro, including soft stems
2 to 3 tablespoons fresh lemon juice
1.
Prepare the dosa batter. Then boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Let cool, peel, and coarsely mash.
2.
Heat the oil in a large nonstick wok or saucepan over medium-high heat, add the red chile peppers and ginger and cook, stirring, until golden, 1 minute. Reduce the heat to medium and add the green chile peppers, both the dals, mustard seeds, cumin, fenugreek, asafoetida, curry leaves, turmeric, and salt, and stir until golden, about 1 minute.
3.
Add the potatoes and cook, stirring lightly, over medium-high heat until heated through. Add the cilantro and lemon juice and cook about 5 minutes to blend the flavors.
4.
Cook as per the directions for
Basic South Indian Rice and Bean Crepes
, starting with Step 3. As you make each dosa, place about
1
⁄
2
cup filling in the center of the softer (whiter) side, then serve open-faced, folded in half, or shaped into a cone.
Rama's Sweet Crepes
Meetha Dosa
Makes 12 to 16 crepes
Instead of frequently making special desserts to satisfy her sweet tooth, my friend Rama Srinivasan decided to sweeten her everyday
dosa
crepe. This
dosa
is made with the standard
dosa
batter, but it comes with a sweet surprise—caramelized sugar. Also try it with a sprinkling of grated jaggery (
gur
) or brown sugar.
1
⁄
2
recipe
Basic South Indian Rice and Bean Crepes
About
1
⁄
2
cup sugar
1 to 2 tablespoons vegetable oil or melted ghee (optional)
1.
Prepare the batter. Then heat a large cast-iron tava or a nonstick griddle over medium-high heat until a sprinkling of water sizzles immediately. Wipe the tava and baste it lightly with oil (or ghee).
2.
Using a metal soup ladle, pour about
1
⁄
2
cup batter onto the hot tava and spread it into a 6- to 7-inch circle, spreading and lightly pushing the batter outwards in round, circular motions with the bottom of the ladle.
3.
As the dosa sets and turns lightly golden on the bottom (which happens very quickly), drizzle
1
⁄
2
to 1 teaspoon oil (or ghee) around the edges and a few drops on top and cook until the bottom takes on a rich golden hue, about 15 seconds. Then turn it over and cook until the other side is barely golden, 30 seconds.
4.
Turn the dosa over once more, sprinkle 2 to 3 teaspoons sugar on top, and fold in half. Baste lightly with the oil (or ghee), if you wish, and press on the dosa with a spatula to seal the two sides, about 30 seconds. (Some of the sugar may seep out and caramelize, giving the dosa a lovely flavor.) Transfer to a serving platter, repeat with remaining batter, and serve hot.
Crispy Chickpea Flour Crepes
Besan kae Pudhae
Makes 12 to 16 crepes
Made with chickpea flour, these crispy crepes require no soaking or fermenting time and are delicious. When we were kids, my mother made them for us very often—not looking at the time of the day. They were as desirable (and quick and easy) for breakfast and brunch as they were with a cup of afternoon tea (hot milk for the kids). Try it with
Yogurt Chutney with Puréed Greens
.
