Monday, April 22, 2013

Dosa's for "Taste and Create".

We have a monthly gathering at our house, called Tapas Night.   And I thought that Tapas Night and my assignment from Taste and Create should go hand in hand.

And they did, beautifully.

  I tried this, Rawa Dosa from Study Food.    It was also a recipe that had previously been made for Taste and Create.    Taste and Create is a bunch of bloggers who are assigned a blog and then they have to make a recipe from that blog, and write about it.    I was asked to join them a couple of months ago, and I did.

I got rave reviews on this dish by the way.    Although I did have to modify it a bit.   I had no way of getting Semolina flour or Farina without traveling 60 miles to the nearest story that sold it, but it just so happened I had some Gram Flour, also known as Chickpea Flour in the cupboard.   Plus of course the rice flour I had made previously so I used them.

1 1/2 cups Chickpea Flour
1/2 cup Rice Flour
1/2 large red onion, finely minced
2 teaspoons olive oil
1 1/2 finely chopped Jalapeno Chilies  (I used some that I keep in my freezer)
1/4-1/2 teaspoon grated ginger (I keep a ginger root in my freezer and use my microplane to get fresh grated ginger when a recipe calls for it)
1/2 cup  Plain Greek Yoghurt
1 tablespoon fresh coriander leaves (I actually didn't have any)
1/2 teaspoon salt or to taste
2 cups + of water, enough to make a thin batter
Peanut oil for frying

 Mix up the batter and let sit at room temperature for at least one hour before making the Dosa's.    This should resemble a thin pancake batter.   And this is important.   I made a Dosa from it just after mixing it, and it tasted totally different from those I made after the batter sat for the hour or so.  It's almost as if they matured in taste.

Finely minced onions dumped into the chickpea flour mixture

 After trying to make larger Dosa's, and having them stick to the pan
 Trying to turn the second Dosa, made it fall to pieces. 
If you have a non-stick pan, use it.   I don't, but do have a nice little pan that usually doesn't stick, but these dosa's do stick really easily to the pan when cooking.   I attempted to make larger ones, that you could wrap around some meat I'd cooked, but ended up making small dosa's instead cause they stuck to the pan so bad, even with oil and non stick cooking spray.   I will make these again.  So tasty.  
Next time I might add some flour to them, I was also trying to keep them gluten free, but I think the addition of flour might help, will help a lot.    When frying these, wait til they turn translucent and bubble a little before turning them.   In other words, pretend they are pancakes.

I served these with some Major Grey's Chutney and they were so good together.   The combination of the sweet and the hot were so good.

See how pretty they looked on the table.    And this is after a few people had sampled them.  

 I'll be posting the pictures of all the great food everyone brought to Tapas Night later on.  
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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