I love dosa. I think I might go out to Swad and get some dosa later. I just think I could over-dosa on this delicious gluten-free flatbread from India.
Dosa is made from ground urid dal (a white legume) and ground rice. Some methi seeds (fenugreek) are added for flavor. The blend is mixed with water and left to ferment, which gives it more flavor. The batter is spread thinly and cooked to crispy, golden-brown-and-delicious perfection. If you’re in Austin, I recommend the aforementioned Swad (up North) or Nomad Dosa (South). Then, make it yourself.
Below: Chanha dal, soaking. We used this to make a thicker dosa.
One of our recipes called for fresh coconut water AND we had a recipe to make a chutney from fresh coconut shreds. So, Chef Maya showed us how to open a mature coconut. Up to this point, we’ve only worked with young coconuts, which are relatively easy to hack open with a cleaver or even a regular chef knife. Mature coconuts required a bit more force, however…
Step one is to drive a pointed object into the coconut so you can drain the water.
Below: Chef Maya about to pierce the coconut with a screwdriver.
Below: You have to smash up the mature coconut to get at the white fleshy part.
Below: Making a perfect dosa takes some skill as the batter lacks gluten to make it stick together. I’m still working on my technique…
Below: A fresh dosa with yummy chutney and savory potatoes. Welcome to yummytown!