Variety Dosas with their accompaniments
Batter-I will display that very soon how to go about your dosa/idli batter. In the meantime, if impatience takes the better of you, please google them...why wait when you have knowledge at your fingertips? :)
So, you can see I've made three types of dosas here. You can always come up with your own variety :) I've made the plain dosa which is the one lying face down on the base of the plate with just plain batter, no additional ingredients are added!
Then I've made the dosa with sprouted moong dal(the pic is shown as I have washed them in a strainer and displayed to you) and some fresh,finely chopped cilantro.Just added these two ingredients to the existing batter and formed my dosas. They are almost like fermented pancakes (ingredients are different though) I like eating these dosas as I feel I am comsuming good proteins and that too they are sprouted :)
The third dosa is my masala dosa or my mashed potato filling dosa. Very easy and simple, those who are watching their carbs intake, can avoid this filling but believe me once in a while do binge, this is indeed the tastiest! Like I mentioned in two of my earlier posts, potato is a rare veggie that I work with owing to the carbs but then, got to display this as a dish as well,huh? My sons are the guinea pigs here...husband and I try to avoid it as much as we can!
mashed potatoes- I must admit mine is a wee bit too yellow in the pic, that's because the spoon tilted at the angle that it was not supposed to and a lot more turmeric powder fell while I was doing so, so pls we don't require this colour, let it be much lighter. So, get your boiled potatoes and mash them how I have done with my potato masher. I always like to add a tsp of fennel seeds and pepper powder when I do so, I feel these two help in proper digestion of this veggie. Even ginger helps...words of wisdom passed down from my late Mommy darling!
So mix these three together and keep aside. Then in a skillet, add in a tsp of oil, splutter the mustard seeds in it, a tsp of urad dal seeds,ginger-garlic paste, a diced onion, peppercorns, a tsp of turmeric powder, a finely chopped green chilly, some curry leaves and salt to taste. you can add in any spicy masala/condiment to your liking,my kids don't like too much spice so I've cut off on the chilly powder(keep in mind that pepper,a green chilly and ginger can make any dish slightly spicy) Once these become slightly brown, add in the set aside mashed potatoes and give them all a nice big stir and let them all get to know one another quite well in the skillet. Do taste for salt or seasoning. Garnish with fresh Cilantro. This is now ready to be spooned into your dosas.
This filling can also be used to make potato stuffed sandwiches,rotis (check my lunch ideas in a previous post)
Chutneys-The red chutney has already been written about in an earlier post(Check my March 31st post on Dosas with Tomato Chutney)
The green chutney is a mixture of coriander leaves,grated coconut, peppercorns, a green chilly,a quarter tsp of cumin seeds, some ginger and salt to taste. Grind them all together with a tbsp of water and squeeze a dash of lime before serving it.
The white chutney is grated coconut, two green chillies, a tbsp of roasted bengal gram (Pottukadalai),a tsp of cumin seeds, salt to taste, ginger with a dash of water ground together to form a paste. It is then mixed with spluttered mustards, some shallots and two dry red chillies and loosened with half a tumbler of water to yield the consistency of the white chutney shown in the pic.
All these three chutneys can be eaten as dips with your dosas or even as spreads on slices of bread put together. Will show you that colourful sandwich soon.
So please enjoy and do try out all these, it is not complicated at all! The end result is indeed a delight for the guest/yourself!
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