Tropical Asian Cooking. Wendy Hutton
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on paper towel and serve hot.
Note: You could save time by using ready made hazelnut-chocolate paste such as Nutella, mixed with a little lime or lemon juice, to fill each banana.
Masala dosai
1 1/2 cups (300 g) long-grain rice
3/4 cup (150 g) husked black gram lentils (urad or ulundoo), usually sold with black skins removed thus pale creamy white in color
1 teaspoon salt
Vegetable oil for frying
Potato filling
1 tablespoon turmeric powder
2-3 teaspoons chili powder
2 tablespoons water
2 tablespoons vegetable oil
1 onion, finely chopped
1 teaspoon brown mustard seeds
10-12 curry leaves
4 medium potatoes (1 lb or 500 g), boiled and cut in 1/2-in (1-cm) dice
1 teaspoon salt
Dhal
2 tablespoons vegetable oil
1 1/2 teaspoons brown mustard seeds
1 medium onion, thinly sliced
2 cloves garlic, finely chopped
10-12 curry leaves
1 dried chili, cut in 1/2-in (1-cm) lengths
1 1/2 cups (250 g) yellow lentils, soaked 15 minutes, drained
1 clove garlic, left whole
1 teaspoon salt
4 cups (1 liter) water
1 teaspoon turmeric powder
1 teaspoon chili powder
1 small carrot, diced
1 small potato, diced
1 medium tomato, diced
1 large red chili, sliced, to garnish (optional)
1 small onion, cut in rings, to garnish
1 sprig fresh cilantro (coriander) leaves to garnish
Tomato chutney
4-6 medium ripe tomatoes (1 lb or 500 g), chopped
2 large red chilies, sliced
2 tablespoons vegetable oil
1 medium onion, thinly sliced
1 teaspoon brown mustard seeds
10-12 curry leaves
1 tablespoon coriander powder
Salt and black pepper to taste
Masala dosai—as these delectable southern Indian pancakes are known—are wrapped around a spiced potato filling and accompanied by a yellow lentil dhal, fresh tomato chutney, and fresh coconut chutney (see page 184). Prepare some or all of the accompaniments the night before and make the pancakes fresh for breakfast.
1 To prepare the pancakes, soak the rice and black gram lentils overnight in plenty of cold water to cover. Drain and transfer both rice and lentils to a food processor. Process, adding just a little water as needed until the mixture is very smooth. Transfer to a bowl, add salt and stir in sufficient water to make a thin creamy consistency. (The batter can now be kept at room temperature for maximum 4-6 hours before it begins to ferment slightly.)
2 Make the potato filling by mixing turmeric and chili powders with the water to make a paste. Heat the oil in a wok or wide saucepan and add the onion, mustard seeds, and curry leaves. Stir-fry over low-moderate heat, 1 minute, then add the spice paste and stir-fry 2 minutes. Add the diced potatoes and stir to mix and thoroughly coat the potatoes with the spice mixture, 2 minutes. Set aside and prepare the lentil stew and chutneys.
3 Shortly before the pancakes are required, stir the batter and add more water, if needed, to achieve the consistency of a thin cream; the batter must not be too thick. Heat a large non-stick frying pan and grease the bottom with about 1 teaspoon oil. Add about 1/3 cup of batter and quickly tilt the saucepan around to swirl the batter out from the center to the edges of the pan. Cook over high heat until the underneath is golden brown and the top is dry, about 1 1/2 minutes. Turn the pancake over and cook until golden brown under, about 1 minute. Stack on a plate, and continue cooking, adding more oil to the frying pan as needed, until all the batter is used up.
4 Fill each pancake with some of the potato filling, and serve accompanied by dhal, tomato chutney, and fresh coconut chutney (see page 184).
Note: To cook pancakes, it is important to have a thin batter, and to cook over high heat. Do not flip the pancake until the top is completely dry.
Dhal
Heat oil in a saucepan and add mustard seeds, onion, garlic, curry leaves, and dried chili. Stir-fry over medium heat, 3 minutes. Add drained lentils, whole garlic clove, salt, and water. Bring to a boil, simmer until starting to soften, about 15 minutes. Mix the turmeric and chili powders with 2 tablespoons water to form a paste, then add to the lentils together with the carrot, potato and tomato. Simmer until vegetables are soft, 15-20 minutes. Garnish with onion rings and cilantro.
Tomato chutney
Process tomatoes and chilies until finely ground. Heat the oil in a saucepan and stir-fry the onion, mustard seeds, curry leaves, and coriander powder over low-moderate heat, 2-3 minutes. Add the processed mixture, stirring well. Bring to a boil, lower heat, and simmer uncovered for 10 minutes. Add salt and pepper to taste.
Assorted lassi
Sweet lassi
2 cups (500 ml) chilled plain yogurt
1 cup (250 ml) chilled milk (or water)
2-3 tablespoons sugar
8-12 ice cubes
Salted lassi
2 cups (500 ml) chilled plain yogurt
1 1/2 cups (375 ml) iced water
1/2-1 teaspoon salt
4 ice cubes
1/4-1/2 teaspoon chaat masala or ground cumin, optional
Spicy lassi
2 1/2 cups (625 ml) chilled plain yogurt
1 1/2 teaspoon salt
2 large green chilies, chopped
1/2 cup (125 ml) iced water
4-8 ice cubes
Masala lassi
2 1/2 cups (625 ml) chilled plain yogurt
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro (coriander) leaves
10-12 fresh curry leaves, chopped
1 tablespoon very finely chopped fresh ginger
2 tablespoons very finely chopped onion
8-12 ice cubes
1/4 teaspoon cumin powder
Rose-flavored lassi with pistachios
3 cups (750 ml) plain yogurt, chilled
3 tablespoons sugar
2 teaspoons rose water, or few drops rose essence
6-8 ice cubes
2 teaspoons finely crushed raw pistachio nuts
Papaya lassi
2 cups (500 ml) chilled skim milk
3/4 cup (185 ml) chilled plain yogurt
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