Dosa
Basic Dosa
- 2 cups long-grain white rice
- 1 cup urad dal
- 3/4 teaspoon salt
- 1/2 cup vegetable oil
Soak the rice, urad dal,in water to cover for 3 hours. Rinse under running water and drain. Transfer to a food processor fitted with the steel blade, and grind to a smooth, yet thick batter. Set batter aside, and let it ferment overnight at room temperature.
Add salt and a little water if necessary to thin batter. Heat griddle on high or upto 350 degrees. Sprinkle hot griddle with water. Wipe clean with half an onion dipped in oil.
Using a ladle, pour a laddleful of batter onto grill. Now, quickly, using the bottom of the laddle, spread the batter from the center inside out in continuing circles as much as you can without applying much force...into about a 16-inch oval . Cook until the surface bubbles and the bottom is golden brown, 1 to 1 1/2 minutes. Drizzle a little oil over the dosa and increase the flame. Once you see the edges are golden brown turn it over and fry little more and take it out using the spatula. Serve hot with Chutney.
You can make alterations to this by having many kind of fillings
Masala Dosa
- 1 Boiled potato mashed
- 5 Curry Leaves
- 1/2tsp Mustard seeds
- 1/4onion chopped
- A pinch of turmeric
- 10 Cashewnuts
- 1tsp oil
- Salt to taste
Pour oil in a pan .Splutter mustard seeds and add curry leaves and when they start crackling add onion ,turmeric powder and cashewnuts and stir fry till onion becomes translucent.Add the mashed potatoes and salt and stir well till done.
Place this in the centre of the crepe and fold the crepe from both sides.
Vada
- 1 cups black gram dal (Udad Dal)
- 21/2 tsp. salt 6 chopped green chillis or according to your taste
- 1 tsp chopped ginger
- 12 curry leaves (Kadi patta)
- 4 tbsp. coconut
- Oil to fry
Soak dal for 4-5 hours. Drain and grind dal with 1-4 tbsp. of water at a low speed for 45 seconds. Stir the mixture in between grinding the paste. Add remaining ingredients and mix well. To make the vadas. Make sure you have wet hands. Take a spoonful of the mixture. Shape into rounds and make a hole in the centre. Slip from the side of the pot into hot oil and fry until golden brown.
Samosa
For the Pastry
- 1 1/2 cups all purpose Flour
- 1/4th cup oil
- 1/8th cup water
- Salt 1 teaspoon
- Red Chili powder 1/4 th teaspoon
For the filling
- 4 medium Potatoes, boiled and mashed coarsely
- 1/2 cup green Peas, cooked
- 1/2 tsp Garam Masala
- 1/4 tsp Pepper
- Salt to taste or 1 teaspoon
- 1/4 tsp Red chili powder
- 1 tsp Dry Mango Powder or Amchur
- 1/2 tsp Cumin powder
- 3 Tablespoons Oil
- 1/2 Cumin seeds
- A pinch of Asafoetida
- 1 finely chopped Green Chili
- 1 teaspoon lemon juice
- Oil for frying
First make the filling. Heat oil and season it with cumin seeds, Asafoetida or "Hing" and finely chopped green chilies. Then add the mashed potatoes and the peas.
Now put in all the masalas like the garam maslala, pepper, red chili powder, dry mango powder and cumin powder. Mix well and let it cook for 5-6 minutes covered. Add the lemon juice and mix well. Then remove and keep aside. Let it cool.
Now make the pastry. Mix the flour, water, oil, salt and red chili powder to make a stiff dough. Keep aside.
To put the Samosa together
Cut the pasrty dough into 4 equal parts. Take a piece of one of the 4 parts the pastry dough. Roll it out into a round about 6 to 8 inches in diameter.
Cut it in two parts (like semi-circle). Moisten the straight edge with a finger dipped in water. then take one semi circle and fold it in a shape of cone .
Stuff about a tablespoon of the potatoes-peas mixture in that cone and seal the top edge with a drop of water on your finger and press the edges together. Make all the Samosas this way. Keep both the samosa and dough covered with a towel.
Heat oil and deep fry the Samosas. Fry 4 to 5 at a time for about 2 to 3 minutes turning once after 1 minute or Fry the samosa to a rich golden brown.
