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Sunday, September 1, 2013

Dosas with Tomato and Coconut Chutney

Who says you can't have breakfast at 4:30pm?  I made a sorry attempt at dosas from the ready made Gitts mix.  I don't think the mix is my problem.  I've never been very good at making pan fried flat things like pancakes or crêpes.  I can make rotis, but that's it and it doesn't really fall into the same category since its dry like bread.  Dosas will be left to the pros.. or until I get the proper dosa cooking pans...or get street food in Mumbai.
All of that doesn't matter much, because they taste great, and the best part is the chutney anyways, right?
This afternoon's cooking therapy was just that.  Deep document classification therapy.  It's also a way for me to stop thinking about my full leg encounter with stinging nettles... which are still incredibly stinging right now.  Why oh why did I decide to wear shorts and run through an unkown part of the forest?
 Coconut Chutney
(adapted from SMTC)
1/2 cup chana dal (chickpeas) dry roasted and soaked during prep time
3 cups shredded coconut, dry roasted (can use desiccated)
2 inch piece of ginger, sliced
slit green chilis (I used 1 jalapeño)
1 bunch cilantro
salt to taste
4 Tbsp tamarind concentrate
enough water to blend everything
Use the same wok to dry roast the ingredients and set aside.  After the coconut, roast the ginger and chilis together for a few seconds, then set aside.  Add the cilantro and cook until it lightly wilts.
Blend everything together, adding water as needed.  Add the seasoning before serving.
This makes a lot of chutney.  I have 2 large portions in the freezer, and 1 portion leftover in the fridge.
 Tomato Onion Chutney
(adapted from SMTC)
1 tbsp sesame oil
2 small red onions, chopped
1 can crushed tomatoes (or fresh, chopped)
salt to taste
chili powder to taste
Heat the oil in a wok and cook the onions until soft.  Add the tomatoes and cook until they are mushy and the oil separates.  Remove from heat, add salt and chili powder.  When cooled a bit, blend.  Add the seasoning before serving.
1 Tbsp coconut oil
1 tsp black mustard seeds
2 dried red chilis
2 tsp urad or toor dal
1/4 tsp asofetida (hing)
1 sprig curry leaves
Heat the oil in a wok and add the mustard seeds, then the chilis, toor dal, and hing.  When the seeds start to crackle, add the curry leaves and cook for a few seconds.  Spoon over the chutneys.
 Dosa with much potential while cooking.
100g Gitts Dosai mix
6 fl oz water
coconut oil for brushing
Lightly brush a large cold flat pan with oil, then spoon in the batter, starting from the center and making circular motions outwards to get a nice thin dosa, not like mine.  Place on medium heat and cook until it comes together, sprinkling a few drops of oil onto the top.  When it looks crispy, fold and serve.
The 2 out of 4 dosas that came out more or less looking like dosas and less like scrambled eggs.
Served with some bhakarwadi, chutneys, and kamman dhoklas.
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