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<mx2 source= " MasterCook 5.0 " date= " January 26, 2000 " >

<Summ>

<Nam> & #013; & #010;Masala Dosa

</Nam>

<Nam> & #013; & #010;Potato-and-Pea Filling

</Nam></Summ>

<RcpE name= " Masala Dosa " author= " Jose Pulloppilly " >

<RTxt> & #013; & #010;<![CDATA[

* Exported from MasterCook *

 

Masala Dosa

 

Recipe By :Jose Pulloppilly

Serving Size : 6 Preparation Time :0:00

Categories : Quick Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups long-grain white -- or jasmine rice

1 cup urad dal

1/4 teaspoon fenugreek seeds -- (methi)

3/4 teaspoon coarse salt

1/2 cup vegetable oil

Potato-and-Pea Filling -- heated, see recipe

 

Soak rice, urad dal, and fenugreek in water to cover for 3 hours. Rinse under

running water and drain. Transfer to a food processor fitted with the steel

blade, and grind to a smooth yet thick batter. Set batter aside, and let ferment

overnight at room temperature.

 

Add salt and a little water, if necessary, to thin batter. Heat griddle to 350

degrees. Sprinkle hot griddle with water and a teaspoon of oil. Wipe clean with

a cloth. Drizzle a little oil on the griddle. Spread evenly over the surface of

the griddle, removing any excess with a bench scraper. Using a 1-cup measuring

cup or ladle, measure 3/4 cup batter, and pour onto grill. Spread batter out

into a 16-inch oval using the bottom of the measuring cup. Using a scraper,

remove any excess batter from the top of the dosa. Cook until the surface

bubbles and the bottom is golden brown (1 to 1 1/2 minutes). Place filling

crosswise in center of dosa. Fold dosa in thirds to enclose filling.

 

Formatted by Lindell Martin 1/26/2000.

 

Cuisine:

" Indian "

Source:

" Martha Stewart Living Television "

Copyright:

" Jose Pulloppilly "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 161 Calories (kcal); 18g Total Fat; (100% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 235mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0

Other Carbohydrates

 

NOTES : In America it’s called a pancake, in France a crêpe, in Spain a

tortilla, and in India it’s a dosa. Dosa are made not with wheat flour but a

mixture of ground rice and urad dal. Though usually considered a lentil, urad

dal is actually the hulled and split seed of the black gram bean. Dosa are

flavored with fenugreek, also known as methi. Like urad dal, fenugreek is a

bean, but because of its pungent aroma and bitter taste, it is used as a spice.

A dosa does bear a family resemblence to its Western cousins, but it tends to be

much larger—usually sixteen inches in diameter—which this a good dish for

sharing.

 

Like crêpes and tortillas, dosa are used as shells for various fillings such as

a spiced mixture of grean peas and potatoes. The pancake is folded around the

filling to create a long rectangle or a squat triangle called masala dosa. Jose

Pulloppilly of Bombay Bar & Grill in Westport, Connecticut, prefers to make his

dosa into rectangles.

 

Martha’s favorite local Indian restauran

Nutr. Assoc. : 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 6 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT> & #013; & #010;Quick Breads

</CatT>

</CatS>

<IngR name= " long-grain white " unit= " cups " qty= " 2 " >

<IPrp> & #013; & #010;or jasmine rice

</IPrp>

</IngR>

<IngR name= " urad dal " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " fenugreek seeds " unit= " teaspoon " qty= " 1/4 " >

<IPrp> & #013; & #010;(methi)

</IPrp>

</IngR>

<IngR name= " coarse salt " unit= " teaspoon " qty= " 3/4 " ></IngR>

<IngR name= " vegetable oil " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " Potato-and-Pea Filling " >

<IPrp> & #013; & #010;heated, see recipe

</IPrp>

</

IngR>

<DirS>

<DirT> & #013; & #010;Soak rice, urad dal, and fenugreek in water to cover for 3

hours. Rinse under running water and drain. Transfer to a food processor

fitted with the steel blade, and grind to a smooth yet thick batter. Set

batter aside, and let ferment overnight at room temperature.

</DirT>

<DirT> & #013; & #010;Add salt and a little water, if necessary, to thin batter.

Heat griddle to 350 degrees. Sprinkle hot griddle with water and a teaspoon

of oil. Wipe clean with a cloth. Drizzle a little oil on the griddle. Spread

evenly over the surface of the griddle, removing any excess with a bench

scraper. Using a 1-cup measuring cup or ladle, measure 3/4 cup batter, and

pour onto grill. Spread batter out into a 16-inch oval using the bottom of

the measuring cup. Using a scraper, remove any excess batter from the top of

the dosa. Cook until the surface bubbles and the bottom is golden brown (1

to 1 1/2 minutes). Place filling crosswise in center of dosa. Fold dosa in

thirds to enclose filling.

</DirT>

<DirT> & #013; & #010;Formatted by Lindell Martin 1/26/2000.

</DirT>

</DirS>

<Natn> & #013; & #010;Indian

</Natn>

<Srce> & #013; & #010;Martha Stewart Living Television

</Srce>

<CpyR> & #013; & #010;Jose Pulloppilly

</CpyR>

<Note> & #013; & #010;In America it’s called a pancake, in France a crêpe, in

Spain a tortilla, and in India it’s a dosa. Dosa are made not with wheat

flour but a mixture of ground rice and urad dal. Though usually considered a

lentil, urad dal is actually the hulled and split seed of the black gram

bean. Dosa are flavored with fenugreek, also known as methi. Like urad dal,

fenugreek is a bean, but because of its pungent aroma and bitter taste, it

is used as a spice. A dosa does bear a family resemblence to its Western

cousins, but it tends to be much larger—usually sixteen inches in

diameter—which this a good dish for sharing. & #013; & #010; & #013; & #010;Like

crêpes and tortillas, dosa are used as shells for various fillings such as a

spiced mixture of grean peas and potatoes. The pancake is folded around the

filling to create a long rectangle or a squat triangle called masala dosa.

Jose Pulloppilly of Bombay Bar & amp; Grill in Westport, Connecticut, prefers

to make his dosa into rectangles. & #013; & #010; & #013; & #010;Martha’s favorite

local Indian restaurant, Bombay Bar & amp; Grill, is just one of a small

group of restaurants owned by the Asiana Group. The group’s other

restaurants include Jaipore Royal Indian Cuisine in Brewster, New York (the

Zagat Restaurant Survey’s highest-rated Indian restaurant in southern New

York State), the Jaipur Cafe in Norwood, Massachusetts, and the newly opened

Chola, in New York City.

& #013; & #010; & #013; & #010;These restaurants serve the cuisines of both

northern and southern India. Northern Moghul cuisine emphasizes rich meat

dishes and sauces, grilled meats, and breads cooked tandoor-style, which is

well-known in the United States. Less well-known but equally as delicious,

southern Indian cuisine includes many vegetarian and seafood dishes that

tend to be lighter and spicier than their northern counterparts.

</Note>

</RcpE>

<RcpE name= " Potato-and-Pea Filling " author= " Jose Pulloppilly " >

<RTxt> & #013; & #010;<![CDATA[

* Exported from MasterCook *

 

Potato-and-Pea Filling

 

Recipe By :Jose Pulloppilly

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Idaho potatoes

coarse salt

2 tablespoons vegetable oil

1 teaspoon yellow mustard seeds

1 tablespoon chana dal -- (split chickpeas)

2 tablespoons cashews -- roughly chopped

1 inch piece fresh ginger -- peeled and minced

5 cloves garlic -- minced

1 medium onion -- thinly sliced

1 sprig fresh curry leaves

1 tablespoon Madras curry powder

 

pinch chile powder

pinch turmeric

pinch ground coriander

1/3 cup peas -- cooked

1/4 cup coriander -- chopped

 

In a large saucepan, place potatoes, 1 teaspoon salt, and water to cover.

Bring to a boil. Reduce heat, and simmer until fork tender. Drain, peel, and

cut potatoes into 1/4-inch pieces.

 

Heat oil in a large skillet over medium heat. Add mustard seeds, chana dal,

cashews, ginger, garlic, onions and curry leaves. Sauté until onions are

soft (3 to 4 minutes). Add curry powder, chile powder, turmeric, and ground

corriander. Cook for 1 minute. Add peas and potatoes. Add 2 tablespoons

water, and cook until heated through. Season with salt, and add chopped

coriander. Use as a filling for dosa.

 

Formatted by Lindell Martin 1/26/2000.

 

Cuisine:

" Indian "

Source:

" Martha Stewart Living Television "

Copyright:

" Jose Pulloppilly "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 195 Calories (kcal); 6g Total Fat; (27% calories from fat); 4g

Protein; 32g Carbohydrate; 0mg Cholesterol; 12mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 6 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT> & #013; & #010;Vegetarian

</CatT>

</CatS>

<IngR name= " Idaho potatoes " unit= " pounds " qty= " 2 " ></IngR>

<IngR name= " coarse salt " ></IngR>

<IngR name= " vegetable oil " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " yellow mustard seeds " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " chana dal " unit= " tablespoon " qty= " 1 " >

<IPrp> & #013; & #010;(split chickpeas)

</IPrp>

</IngR>

<IngR name= " cashews " unit= " tablespoons " qty= " 2 " >

<IPrp> & #013; & #010;roughly chopped

</IPrp>

</IngR>

<IngR name= " fresh ginger " unit= " inch piece " qty= " 1 " >

<IPrp> & #013; & #010;peeled and minced

</IPrp>

</IngR>

<IngR name= " garlic " unit= " cloves " qty= " 5 " >

<IPrp> & #013; & #010;minced

</IPrp>

</IngR>

<IngR name= " onion " unit= " medium " qty= " 1 " >

<IPrp> & #013; & #010;thinly sliced

</IPrp>

</IngR>

<IngR name= " fresh curry leaves " unit= " sprig " qty= " 1 " ></IngR>

<IngR name= " Madras curry powder " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " chile powder " unit= " pinch " ></IngR>

<IngR name= " turmeric " unit= " pinch " ></IngR>

<IngR name= " ground coriander " unit= " pinch " ></IngR>

<IngR name= " peas " unit= " cup " qty= " 1/3 " >

<IPrp> & #013; & #010;cooked

</IPrp>

</IngR>

<IngR name= " coriander " unit= " cup " qty= " 1/4 " >

<IPrp> & #013; & #010;chopped

</IPrp>

</IngR>

<DirS>

<DirT> & #013; & #010;In a large saucepan, place potatoes, 1 teaspoon salt, and

water to cover. Bring to a boil. Reduce heat, and simmer until fork tender.

Drain, peel, and cut potatoes into 1/4-inch pieces.

</DirT>

<DirT> & #013; & #010;Heat oil in a large skillet over medium heat. Add mustard

seeds, chana dal, cashews, ginger, garlic, onions and curry leaves. Sauté

until onions are soft (3 to 4 minutes). Add curry powder, chile powder,

turmeric, and ground corriander. Cook for 1 minute. Add peas and potatoes.

Add 2 tablespoons water, and cook until heated through. Season with salt,

and add chopped coriander. Use as a filling for dosa.

</DirT>

<DirT> & #013; & #010;Formatted by Lindell Martin 1/26/2000.

</DirT>

</DirS>

<Natn> & #013; & #010;Indian

</Natn>

<Srce> & #013; & #010;Martha Stewart Living Television

</Srce>

<CpyR> & #013; & #010;Jose Pulloppilly

</CpyR>

</RcpE></mx2>