Saturday, October 17, 2009
Code Word: Potato Crepe.
As I wrote in Ball II, we were recently visited by dazee's parents. Besides snacking on said ball and lovely XgfX crackers, we went out for our other meals that weekend; except for the last night when I wanted to cook.
Dazee's mom isn't big on The spicy or North Indian fare, but I knew she hadn't had South Indian stuff before, so I thought she might just enjoy chowing down on a mild, but delicious Masala Dosa and an equally mild, but savory masoor dal. Since I have blogged on and on and on about dosas before, I'll spare you the gruesome details. Instead I offer these little tidbits:
1. A photo of the last dosa made from the brown rice flour/urad dal batter, served up fresh and hot today for dazee's lunch with the most delcious mixed vegetable pickle (dosa batter is awesome to have in the fridge if you want easy dosas and uttapam all week).
2. If you want to serve dosas and dal to someone who isn't a huge fan of Indian food, just leave out the hot pepper and call 'em a sourdough crepe stuffed with cashew potatoes and lentil soup. Dosas don't need to be spicy to be delicious.
3. Use a really well seasoned cast iron skillet for two reasons! a)Dosas stick like super glue if you don't have a good thing going in your pan. b)If you use a non-stick pan, by their very nature, you won't be able to get them thin enough. They're fine for uttapam, but for dosa, you want to get it as thin as possible. Not only that, but sometimes it's even hard to get the batter to stick to the pan, so you get clumps and big holes.
4. No veganizing or de-glutenizing necessary, they're like Hanukkah gifts from Mother Nature!
5. An oldie but goodie.
Michelle, the restless native, is getting Primal Strip #9. Please let me know in the comments if you want #10 (although yours does not need to be pornographic the way hers was).