Monday 16 April 2012


When Rajesh & Latha moved into the neighbourhood, they did so with the sole intent of being able to talk to someone. They were living in a suburb of the London commuter belt, and despite the gloss that the locality offered, it was isolated. Brings us back to Man's eternal quest for his like. Marc Gafni puts it the most succintly in Soul Prints- the whole purpose of human existence is to move from isolation to union- he writes. Rings true for all ages. Even in this highly mechanized world where it is almost stylish to shout 'leave me alone' & slam the door on your loved ones, it is company we are always seeking.
                                                                  Thank Heavens, our neighbours did not slam the door on us. Quite the contrary. They were thoughtful enough to call us over for dinner after we returned from our Easter vacation. And, Raj let me use his camera to click pictures of Latha's recipe. Apart from, of course, giving me tips of how to get it right when I replicate Masala Dosa in my own kitchen. As Latha smilingly went about making dosas with an expert hand, her husband threatened us that they would feed us so much that we will remember for life that we had such good neighbours! 
                                                                                                   Before I gorge more, lemme leave you with the recipe from the two Masterchefs who know their Dosa from their Curry.
1. 3 cups rice[makes 40 dosas & more!]
2. 1.5 cups urad dal
3. 3 tbsp yogurt
4. 1 tbsp chana dal if you want color
5. 1/2 tsp methi seeds for softness
1. 4-5 large boiled potatoes
2. 1-2 large onion diced
3. 1/2 tsp mustard seed 
4. 1/2 tsp cumin seeds  
5. 1/4 tsp asafoetida 
1/2 tbsp Urad dal 
8. 1/2 tbsp Chana dal
9. 1 1/2- 2 tsp ginger garlic paste 
10. 2-3 stems Curry leaves    
1 tbsp chopped coriander  
12. Green chillies-chopped/slit- as preferred  
13. 2-3 tsp lemon juice
14. 1/2 tsp turmeric  
Salt as preferred
16. Refined/coconut oil 
Dosa Batter:
1. Soak rice & dal for at least 3 hrs.
2. Add water & salt and grind ingredients to thick batter.
3. Add yogurt, mix well & leave batter to ferment for 4-6 hrs. 

1. Heat pan. Sprinkle oil. Pour one laddle of batter & spread out. [Follow pics.]
2. When dosa starts leaving the pan from the sides, flip it till the other side turns light brown.
Fry for longer if you want dosa more crisp.

Serve hot with sambhar.

If you want Masala Dosa, here's how you make the Masala/Curry:
1. Coarsely mash boiled potato. Keep aside.
2. Heat oil. Allow mustard & cumin seeds to crackle.
3. Add the  asafoetida, urad & chana dal and curry leaves, & saute for 3-4 minutes till you get an aroma.
4. Add the diced onion, chopped coriander & green chillies and fry till onion is translucent. 
5. Add ginger garlic paste & fry till aroma wafts.
6. Mix turmeric & salt and fry for a minute.
7. Add the mashed potato & mix the curry gently.
8. Add lemon juice & turn off heat.

Follow the order of frying for best results.
In many households the dosa & curry is eaten separately(see pic). Fill the masala inside & it becomes what is served in restaurants as Masala Dosa! 

Thank you for the dinner, baby Ishaan. We are still burping. And we will definitely remember kya neighbours miley thay humein all our life. It's a pity, you won't. You'll grow up....

No comments:

Post a Comment