|Click for a stupendous closeup of lacy dosa-ness|
I don't know about most of you, but I'm seldom up for any heavy cooking before 2:00 p.m. Just a soy latte and orange juice for me, thanks. So brunch for me is basically supper, and that's generally how I've been cooking from the excellent Vegan Brunch. Today's offering is no exception. The recipe is online at Google Books, so I won't reproduce it here. But in case you've been wondering how this rather odd-looking recipe pans out in real life, here's a little photo-essay.
First, you mix together Cream of Wheat cereal (semolina), rice flour, chickpea flour, salt, peppercorns, and cumin seeds:
As far as I am aware, these are not traditional dosa ingredients, but for me, no matter. We're not about tradition here at The Airy Way, so this gives me no pause. It sounded to me like a winning combination, and so it is! Add a whole bunch of water:
Isa Chandra Moskowicz writes, "The batter should be very thin, almost alarmingly so, and even thinner than crepe batter. It will appear similar to thick soy milk." And it does. I admit, I threw in all that water with a blithe heart and then panicked. This stuff is watery, and separates in seconds. Oh, well, in for a penny...
Then you leave it for at least half an hour, and, since this is dosa batter after all, you can leave it for quite some time (up to a day or two) to ferment. I have to admit that I was intrigued enough by this recipe to make the whole thing and split it. I cooked half tonight and half is fermenting overnight on my counter. (If you're going to do that, don't add the cashews etc. yet.)
When you're ready to cook, add finely chopped cashews, red onions, and jalapeno to the batter:
Now heat a crepe pan or non-stick frying pan over medium-high heat, and brush it with oil. You need at least a teaspoon. Don't stint on the oil or, non-stick as your pan is, the dosa will stick to it. Once the pan and oil are hot, pour in about 1/3 cup of the well-stirred batter:
Oh, hey, look, it all stays together! Fry it for two or three minutes until the middle is set and the edges are beginning to brown. Then flip one half over:
And cook each side for another minute, still on medium-high heat. The dosa will be hot and crispy and that's the best way to eat it, right out of the pan. There's a recipe in Vegan Brunch for Spiced apple cider chutney to go with it, but I didn't make that, since I'm unfortunately snowed in and have no apples or cider. Instead I used some of the Moon Goddess's rhubarb chutney, which was great with this.
Served here with the rhubarb chutney, some reheated dal from the other night, and jasmine rice:
A very good meal! Dosas are easy to make and so delicious. These are quite wonderful; the cashews are a touch of genius in my opinion, so don't leave them out. A word of warning though, the recipe claims it makes enough for four servings. This means four servings if you're not having anything else (dal, rice, etc.) in the meal. And believe me, once you've made them, you won't be able to stop eating them, and they don't keep, so beware!