Masala Dosas
Making Dosa
Left over or unused STARTER from bread baking makes delicious dosas–a sourdough large pancake from India. Use the left over STARTER by adding water and a little flour. Cook it on a well oiled large pan like a wok or larger. Rolling the pan will result in a thin mixture to form a dosa or try spreading the mix in the pan using a wooden spoon moving in a circular fashion to achieve a thin dosa. Cook on both sides. These can be stuffed with vegetables and are served in the South of India for breakfast. Pictured is a dosa served with almond yogurt and sambal.
Ingredients Masala Filling
2 large rutabagas
(traditionally potato is used) chopped cooked
1 medium onion chopped
½ tsp yellow split peas
½ tsp mustard seed
½ tsp turmeric or a coin slice of fresh turmeric root
1 Tbsp oil
Preparation of Dosa Filling
Heat oil, add mustard seed, split peas, onions and spices. Fry about 5 minutes. Add the rutabagas and toss together. Add water and adjust the seasonings. Add the filling inside the dosa.
Ingredients Sambal
Grated galangal
2 garlic cloves
1 lemongrass root, finely chopped
1 lime zest
3 Tbsp lemon juice
coarse Himalayan salt
1 tsp tupelo honey +
½ cup tupelo honey
Preparation Sambal
Chop the galangal, garlic, lemongrass and place in a mortar. Add half of the lime zest (reserving the other half for later). Crush the ingredients together with the mortar & pestle. Gradually add the lemon juice. Add a pinch of salt and continue pounding. The salt will assist breaking down the other ingredients. Taste the mix add a little tupelo honey and assure the combination of sweet, sour, salty and hot flavors is balanced. Add additional amounts of the ingredients as required to balance the taste to your liking.
Add the mix to a cold pan. Place the pan over high heat. Be careful not to let the flame come up around the sides of the pan (this will burn the edges). Mix the sambal with a wooden spoon as it heats. Add additional tupelo honey. This will caramelize the mix and bring the flavors together. Cook over medium heat for 10 minutes or until the mixture is pulpy. When the mix is almost done, add the remaining lime rind. Cook for a further 90 seconds.
