Masala Dosa and Coconut Chutney



English follows


Io non sono un'esperta di dosa perché è impossibile farla bene in casa anche se ogni tanto mi avventuro e comunque il sapore è sempre buonissimo, ma la sfoglia non può assolutamente venire sottile e croccante come quella che fanno nei ristoranti specializzati solo in dosa.

Il chutney però è possibile farlo perfetto, ma il cocco deve essere fresco, la polpa deve essere morbida, ancora nella fase in cui assomiglia al bianco d'uovo appena bollito, per intenderci non deve essere come il coccobello che vendono nelle fiere e nemmeno come quello che vendono intero nei supermercati con il guscio legnoso marrone.
Il cocco adatto per questa ricetta deve essere verde e avere quindi l'involucro fibroso che racchiude quello legnoso ancora allo stato morbido, dentro cui si trova la polpa non ancora completamente matura. Credo che in Italia si trovino solo quelli che qui chiamano copra e che non sono adatti per questa specifica ricetta, ma nulla vieta di provarci, verrà simile anche se non proprio uguale.

Ingredienti per il meraviglioso chutney di cocco fresco che accompagna la dosa:
  • la polpa morbida di 2 cocchi freschi 
  • 1 tazza di yogurt naturale, la metà del volume della polpa di cocco
  • 1 pizzico di Hing [assafetida]
  • 2 peperoncini verdi piccanti senza semi - a meno che vi piaccia molto piccante
  • 2 cucchiai di urad dāl
  • 1 pezzo di Kashimiri chili  [peperoncino rosso semi piccante]
  • 1 cucchiaio di olio vegetale
  1. Scaldare l'olio, aggiungere un pizzico di Hing, peperoncini verdi e rossi, e l'urad dāl.
  2. Rosolare fino a quando l'urad diventa dorato e toglierlo subito dalla padella per evitare che bruci.
  3. Mettere nel frullatore insieme a tutti gli altri ingredienti e frullare fino a che si ottiene una salsa densa.

    Qui sotto ci sono due video interessanti.
    For the recipes of potato masala and dosa batter, watch Vahchef in the videos.



    The most impressive thing of today was the coconut chutney. I made this kind of coconut chutney for the first time today and it was simply unbelievable good, so much so that i said this is one of the seven wonder of India. Dosa is the second wonder even though i am not at all able to make it the way professionals do, actually at home is not really possible. Here is the recipe for the chutney.
    Ingredients:
    • 2 coconut's soft flesh [coconut must be fresh and soft, looking like boiled egg white]
    • 1 cup of natural yogurt, half the volume of the coconut
    • 1 pinch of Hing [asafoetida]
    • 2 green chilies [seeded]
    • 2 spoons of urad dāl
    • 1 square inch Kashimiri chili [seeded]
    • 1 spoon of vegetable oil
    1. Heat the oil, add a little pinch of Hing, green chilies, crumbled read chili, and the urad dāl.
    2. Fry until urad dāl becomes brown - i almost burned it because it goes on cooking even if the fire is off, consider that.
    3. Put in a blender the coconut flesh, the yogurt, a pinch of salt and the fried dāl. 
    Only with a fresh coconut you get the best possible chutney for your dosa.

    Down here is a different kind of bought very spicy chutney with coconut and garlic that i tried to make it myself but i failed completely. Before eating the dosa in the picture i removed half of the chutney, it was really too hot.


    This bought chutney is dry, made locally, very very tasty, much garlic and quite salty, cumin seeds and see the beautiful color, that is obviously lots of chili and maybe some food color. I definitely like it, and my inability to reproduce it shows that it is not enough to taste or to watch how the food is made, but the use of the same ingredients and the same quantity is essential. Only after that you can make anything just by the eye. As i always say, for everything you need the eye.

    Down here you see the photos i took some time ago in a place famous for its special Dosa, and i remembered to take a picture only after half dosa was gone. This chutney is also dry, the coconut is grated and the taste is milder.


    Up here is the cone shaped dosa filled with coconut masala and down is the tubular one filled with potato masala. The shape changes according to the filling.


4 comments:

  1. mmmm, I remember masala dosa from my journey in India several years ago, ( maybe 15? ) I must say it's really unforgettable! simply fantastic!

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  2. YEAH! this is one of the most delicious food l ever eat in lndia ... and l miss it!!!
    l was eating it in madhuban ... whenever l went there it was always masala dosa but here in japan it is almost impossible to find masala dosa in indian restaurant ... l always ask if they can make it ... anyway l dont usually go in indian restaurant here in japan because either they make food too salty or too sweet ... l just give up and l go on dreaming masala dosa.
    uh? ah l can always try to make it at home you said? yeah good idea! when l havea bigger kitchen ;)

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  3. You see in the video it seems so easy to make, damn it is not, because to make it crunchy and thin you need the eye to make the exact fluidity of the batter, besides the right flat pan and the right temperature. Too many things have to be perfectly right and lots of experience is needed. But i enjoy my own dosas even though they are not perfect, and this coconut chutney was divine.
    Next to my previous house there was a little restaurant and the big dosa plate was outside on the road side. It was amazing to watch the dosawalla making dosas, and what a speed.
    One of the essential ingredients id urad dal and to find it in Japan you need to find first an Indian shop. There must be one in Tokyo or not? Find out. I am going to buy a nonstick dosa tava.

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  4. I don't know if it can be usueful, but masala dosa reminds me the "brick a l'oeuf", a very popular meal in Tunisia, the brick sheet is so thin and crunchy when cooked, maybe in japan you can find it and make a "fake" masala dosa ;D

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