|
This is an all-purpose batter that can be used to make idlis, dosas and even uttapams. It’s very simple to make but it just requires a bit of forethought as it needs to ferment. In South India the climate is very hot year round so the batter will ferment overnight quite easily. If you live in a more moderate climate consider either letting the batter ferment an extra day or adding a pinch of yeast after everything is blended together.
0 Comments
 This is the classic and most common filling for dosas throughout South India. It keeps well and can be made up to 2 days in advance. Make sure to check the seasonings just before serving as the salt tends to get absorbed by the potato the longer it sits around.
I devised this recipe when I taught South Indianesque at 18 Reasons, almost 1 year after I had been traveling and studying in India. I love cooking Indian food but I can be quite irreverent when it comes to the combination of ingredients. My dishes often have a decidedly Californian flair. The premise of the class was that we all know someone (perhaps ourselves..?) who had an amazing curry at a local Indian restaurant and decided to try their hand at constructing an Indian dinner. The result was a decent curry and a few pounds worth of leftover spices, specialty rice, tamarind paste... you get the picture.
I had been on a slight macaroon kick at the time and decided to try to swap out refined white sugar for jaggery and to add some cardamom to elevate and enhance. Be advised that the jaggery tends to brown and potentially burn far more easily than the refined stuff so keep a close eye on your oven towards the end of baking. |
Categories
All
|
RSS Feed