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Homemade Dosa and Peanut Chutney...

Discussion in 'Food and Drink' started by zwiefel, Apr 27, 2014.

  1. zwiefel

    zwiefel Rest in peace brother

    Base ingredients: rice, urad dal, channa dal, fenugreek

    Soak in water for 4+ hours, then grind to puree (thanks vitamix!):

    Place outside to gather wild yeast and kickoff fermentation, 3ish hours.

    Then put in oven with light on for 12-18 hours to complete fermentation. Then refrigerate.

    Using a long-handled ladle, put a scoop of batter into warm, dry pan and use ladle to spread into a very thin layer.

    Meanwhile, roast raw peanuts with green chiles in a pan, then add water and grind to a thick paste. Add a tarka of channa dal, curry leaves, cumin, red chile, and fenugreek.

    Serve with delicious coffee!
  2. Jeffery Hunter

    Jeffery Hunter Founding Member

    This looks great. Do you do bread starter outside as well?
  3. zwiefel

    zwiefel Rest in peace brother

    It's been rather a few years since I made bread....guess that's a No ;)

    Some of my favorite beers are made this way though.
  4. I can't believe the vitamix liquified all that, that's amazing. I've never heard of Dosa though. Is that the pancake?
  5. zwiefel

    zwiefel Rest in peace brother

    Yup, it's the crepey/pancakey thing :) common breakfast food in southern India.

    The vitamix is a strong performer. It had no trouble at all with this task...took about 45 seconds.
  6. It definitely looks interesting, though seems like a lot of work for pancakes. Can you keep the batter going like a sourdough starter? Or do you have to go through the whole process every time? I'm not showing the husband this one, he will want me to make it lol.

    I keep eyeballing the VM whenever we go to target. I just don't use my KA for anything that fancy so I can't justify the expense. An immersion circulator OTOH, I may have to get real soon.
  7. apicius9

    apicius9 Founding Member

    I am usually too lazy in the morning to eat anything, let lone make dosa, but it's good to know how to make them if I ever want to ;) Although I still like idli with sambhar better, will you show how to make those next? :D

  8. Stereo.Pete

    Stereo.Pete Founding Member

    Thanks for sharing, Indian cuisine is a lovely thing, but cooking it is a total mystery to me.
  9. zwiefel

    zwiefel Rest in peace brother

    Hmmm....I've never made idli before...though I do have a steamer tray for it....now you got me thinking! My sambhar is passable...
  10. zwiefel

    zwiefel Rest in peace brother

    You definitely have to unlearn some things....like browning meat for curries....browning isn't a very common technique with Indian cuisine. Which is kinda mind-blowing to me...I always thought of it as a crucial step to add "free" flavor.

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