HCH 20 / January 2018
Dosa with Potatoes or Grilled Eggplants, by Eyal Streett
I was so excited when I decided to make some dosas for this volume. I love this type of pancake – soft, yet crunchy!
I made 2 different kinds of fillings for these pancakes and I found both combinations delicious!
The easiest way to work here would be to start by making the dosa batter, then boil the potatoes, then cut and salt the eggplants and then go on with the cooking. When the vegetables are ready you make the dosas and fill them with the potato or eggplant.
The traditional dosa batter takes around a day to make, you soak rice and wait for it to ferment. This recipe uses baking soda instead, a solution I got thanks to Celia Brooks Brown and her wonderful cookbooks.
Wishing this to be another year filled with pleasures in and outside of the kitchen!
1 cup white flour (wheat)
1/2 cup rice flour
6 Tbsp. Greek style yogurt
3 tsp. lemon juice
1 1/2 cups water
1 pinch salt
1 tsp. baking soda
coconut oil or another vegetable oil
Mix together dry ingredients. Try mixing the salt and baking soda well together with the other ingredients. Mix in the yogurt, lemon juice and water until all ingredients are well blended together. It’s better if you leave it aside for at least half an hour (preferably longer).
For making the dosa: heat a griddle or crêpe skillet, lightly greased beforehand, on a medium heat. Gently drop a ladle-full of batter onto the skillet and quickly make it thinner and bigger by making circle motions with the back of a spoon. You need to be quick but also gentle. Then take 1/2 a teaspoon of coconut oil and distribute it nicely on the outer rims of the dosa so that they get nice and crunchy. Quickly add 2 spoonfuls of your filling and fold the dosa, making a semi-circle. Let it cook for another half a minute, gently turn it over for another 30 seconds and serve. If you want to serve them all together then keep them in a warm place (oven) until they’re all ready.
Potato Dosa Filling (Aloo Masala)
4 medium potatoes (washed but not pealed)
2 medium onions, cut in thin rings
1 tomato, sliced
5 cm fresh ginger, pealed and chopped small
1 chili pepper (optional. Or more, if you want)
2 Tbsp. dry curry leaves
3 Tbsp. vegetable oil
2 tsp. mustard seeds (black)
1 tsp. coriander seeds
1 tsp. turmeric
salt to taste
Bring the potatoes to a boil in a large pot. Once they’re soft (check with a fork) let them apart from the water to cool down. When they’re cool enough to handle, peal them and mash them with a fork (while waiting for them to cool down you can start preparing the onions, etc.). Heat the oil in a pan, when it’s hot add the mustard seeds and reduce the heat a little bit. The start will start jumping and popping, mix them around and add the coriander seeds, curry leaves and chili, mix around for around 1 minute. Now add the onions and let them fry nicely until they get a darker color. Then add the tomato, ginger and turmeric and cook on a low fire for 5-7 minutes, mixing it all around from time to time. By now your potatoes should probably be easy enough to handle. Mash them and add them to the pan. Add salt to taste and mix everything around. Keep it cooking for a few more minutes and then leave it aside, covered. Your potato filling is ready to add to the dosa!
Grilled eggplant for Dosa (Chunky Baingan Chokha)
1 or 2 Tbsp. kosher salt
2 Tbsp. cumin seeds
1 onion chopped fine
4 garlic cloves, crushed
1/2 Tbsp. turmeric
1 tsp. amchoor (dry mango powder)
1 Tbsp. ginger paste mixed with 1 tsp. sugar
Chili powder to taste
3 Tbsp. coconut oil
3 Tsp. vegetable oil
First of all take your eggplants and slice them, try making thick cubes. Put them on a large plate or tray and sprinkle them with the kosher salt. Let them aside for at least 15 minutes (preferably around 1 hour). Once the time has passed squeeze them to get rid of any remaining liquids, then rinse them well under running water and wipe them dry.
Heat up a pan with a mixture of the oils (or use only one of them if it’s too complicated), once the oil is warm add the cumin seeds, mix around for about 1 minute and then add the garlic and 30 seconds later the onion. Let it cook for about 2 minutes and add the eggplant. Keep frying the eggplants for 5-7 minutes (medium high flame), add the sweet ginger paste and mix well and shortly after add the amchoor and chili powder. Mix everything together very well and keep it cooking for another 3 minutes. Taste and add salt, if necessary.
That’s it, the eggplant filling is ready – you simply need to add it to the dosa and serve!
I hope you enjoy these fantastic recipes. They might inspire you and help you find some new combinations!
I’ll see you next time. Meanwhile, keep on cooking!
Eyal Streett, Madrid–Stuttgart, January 2018