INGREDIENTS

INSTRUCTIONS

can store the homemade masala in an airtight container for quite sometime.
Take a heavy based pan and place over very low heat add the chann dal and
the urad dal and roast over slow heat, when fragrent and slightly red add
all the other ingredients and roast over a gentle heat until all the
ingredients have heated through and there is a spicy aroma! Leave to cool
and then blend all the ingredients in a coffee grinder or such into a
powder. This can be kept in an airtight container until required. You can
get garam masala or even dosa masala sometimes readymade from indian
grocery stores. Saves you doing the above!
Rassam: Thin consume which can be eaten with dosa it is very popular in a
cold climate! Serves 2 to 3 people.
Boil the toovar dal or place in pressure cooker or cook in water until
tender blend into soupy consistency. Take a large pan and add the oil
gently heat until hot and add the channa dal and urad dal wait a couple of
seconds until roasted and slightly red, stirring all the time, then add the
rai, hing, limdo. The rai should pop. Add the toovar dal and stir. Add the
water and stir. Now add the salt, haldi powder, garam masala, amli paste
and stir thoroughly. If the mixture is thick add more water, rassam is more
like a consome then a dal. Leave over slow to meduim heat to boil for at
least 3/4 to an hour. rasam can also be eaten with 'Idli' (steamed rice
cakes) or with rice.
Dosa Dal (normal) Make same as above, but you will need more boiled toovar
dal, at least 2 to 2 1/2 cups. You can add vegetables to this add some
diced bringles (aubergines), Onions, small potato. This dal is thick and
rich. Delicious!
Dosa Stuffing (vegetable): Serves 2 to 3 people.
In a wok or karahi add the oil and place over meduim heat. When hot, add
the limdo leaves, urad dal and stir. When slightly red add the jeera seeds
and the rai seeds once popped add the potatoes and the onions. Now add the
salt and the haldi powder and the green chillies, cover and cook on meduim
to low heat. Keep stirring making sure it does not stick. When nearly
tender, add all the other ingredients. Now stir and leave to cook until
done. You can add lemon juice to this now, if you prefer.
Coconut Chutney:
In a small frying pan put the oil to heat. When oil is ho,t add the urad
dal. Wait till it goes slightly red and add the rai and the limdo. Once
popped, take of the heat and leave aside. Take a bowl and mix the rest of
the ingredients together. When mixed, add the stuff from the frying pan. If
the chutney is too tart for your taste, you can add sugar or sugar
substitute to tone it down.
Dosa Pancake method:
Now that you have made the dal, the chutney and the stuffing. Take a flat
frying pan (in India there are special dosa tawai's) or you can use a heavy
based griddle or even a non stick frying pan. Place on meduim heat, test if
hot enough by placing a drop of the pancake mixture on it. If the mixture
is done immediately, its done! Now take a ladle or cup and pour about 1/2
cup of mixture on to the frying pan. Spread across the pan into a circle
using the ladle or some people move the pan around! Do this as quickly as
possible as the pancake will start cooking immediately. Add a good teaspoon
of oil around the edges. Once the pancke looks done on one side, gently
ease it off the pan with a flat edged pallett knife or spatula and turn.
(The first 2 always stick and break don't panic). Once both sides are
cooked, place a generous helping of the stuffing in the middle fold over
the the two sides and serve hot, with hot dal or rassam and chutney or
ketchup!!!!!!!!! enjoy!!! you deserve it! :)
Grannies tip:
In between the pancakes if you clean the pan with a kitchen towel soaked in
water, it helps the next pancake cook more evenly. The thinner you can make
the pancake the better. If you can someone else to make this for you, even
better!!!! :) !
Recipe by: http://www.getsurfed.co.uk/restaurants/special.htm
Posted to MasterCook Digest by Cmebr@aol.com on Jan 7, 1999, converted by
MM_Buster v2.0l.

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