Saturday, 5 September 2015

A cheat's route to a dosa brunch

Distressed, unstructured looks work with dosas too :) 

Hot butter-soft dosas are a wonderfully comforting way to start your day, but they sort of lose their shine for me when I have to plan as many as 24 hours in advance for them.  

These dosas take minutes to make, and involve practically no waiting time. In terms of taste and method, this dosa recipe is closer to the neer dosa or water-dosa of Karnataka (the adjective refers to the consistency of the batter, and not the taste) than its fermented crisp namesake. I let my version get a little browner on one side. 

The chutney is different enough from its traditional cousin to incur wrath among traditionalists, but I created this mix as a sharp counterpoint to the creamy coconut in the dosa. This tangy chutney also steals in some quality protein and vitamins, because the conscience needs feeding too.


Ingredients (serves two)

1 cup rice flour
2 cups of water (keep more on standby)
1.5 T coconut milk powder*
Salt to taste
A large handful of coriander leaves, chopped
A green chilli (optional), diced


Add coconut milk powder and salt to the rice flour in a large bowl. 
Add water, 1/2 cup at a time and mix until you get a thin runny batter. If it looks too runny and you are wondering if you made a mistake, its just right :)

Stir in coriander leaves and diced chilli (if using it).

Heat a flat, lightly oiled griddle, give the batter a stir (a step you should repeat before every dosa), scoop up 1/4 cup and pour it thinly on the griddle, moving your wrist to get a thin approximate dosa shape. You could tilt the griddle to spread the batter around, but since it is so thin, it will start to set almost instantly. Don't worry about big gaps in your dosas, or if it rocks your harmony, just pour in a teaspoonful of batter into the gap to fill it in. 

Once you ooh and aah at the air bubbles that transform your dosa into a lacy work of art, it's time to flip the dosa.   Cook the other side on low heat and serve on a plate.



1 cup of chopped red pepper
1/4 cup of walnut kernels 
1/4 cup of sun-dried tomatoes
1 clove of garlic
1/4-1 dried red chilli
Salt to taste
1-2 tsp of vegetable oil (optional)


Blitz everything except the oil in a blender until coarsely ground.

Add a few t of water if the ingredients clump together in a sluggish stupor. 
Adjust salt to taste and drizzle a bit of oil if desired.  

* Coconut powder: I used this to speed up the preparation process (and also because I happened to have some at home), but you could just substitute 150 ml (a little over half a cup) of water with coconut milk.