There are certain cuisines that intimidate me – Indian is definitely one of them. I am a big fan of Indian food but have always been terrified every time I read through a recipe because of the number of ingredients and seemingly endless procedures needed to complete a dish. This month’s Daring Cooks’ Challenge really took me out of my comfort zone… not only because it was of Indian origin but also because it was one of the first savoury dishes that I’ve made that was free of any animal products (no milk, cheese, butter etc).
September’s challenge was hosted by Debyi from The Healthy Vegan Kitchen. I did however take some liberties and found a recipe for Masala Dosais on this website (From The Cook & The Chef). I’ve adapted the Dosais and cut down the process.
- 1 1/2 cups long grain rice
- 1/2 cup urad dal (from Indian Grocer)
- Water for the batter
- Vegetable oil to pan fry the dosai
- Soak in water the rice and the urad dal separately overnight.
- Grind the rice and urad dal separately to a paste using the food processor, around 5 minutes.
- Mix the rice and the urad dal and add salt and cover with water.
- Leave overnight at room temperature.
- To use: Heat a crepe maker on high and drizzle with some vegetable oil.
- Laddle about 1/4 cup of the mixture onto the crepe maker and spread out in a circular motion.
- When bubbles appear on the surface, remove from the heat and flip over for a few seconds.
- Remove from the heat and repeat with the rest of the batter.
- 2 large potatoes in small 2 cm cubes
- 1 tablespoon yellow split peas
- 1 tablespoon peanut oil
- 1 teaspoon brown mustard seeds
- 1 medium onion, chopped
- 1 tablespoon ginger, grated
- 2 green chillies, chopped
- 10 Curry leaves
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- salt to taste
Pre-cook the potatoes and split peas in water.
Heat peanut oil, add mustard seeds and heat till they to start popping then add the onion to stop them getting too hot and going bitter. Add ginger, green chilli, curry leaves, and turmeric. Add the cooked potatoes and split peas. Fry for about 15 minutes adding a little water. Reduce, making sure that the potatoes and split peas are soft. Season with garam masala and salt.