Bring on the marsala dosa’s! The golden crisp edged rice flour crepes filled with spiced potato, chopped coriander and a large dollop of freshly grated coconut chutney on the side. Soooo goooood.
I lucked out big time due to my friend Mak’s recommendation to stay with Padma Nair to do a course of yoga taught by her at yogashala in Kerala. Not only is she the most wonderfully warm teacher of tortuous arsanas (I’ve been doing 3 hours a day – making up for lost time!) her cooking is yum too. Last night sitting on the terrace, chatting about life in general over a delicious dahl and rice I mentioned my lurve for marsala dosa’s so Padma kindly treated me to a cooking demo in her kitchen.
If any of you live anywhere near a Southern Indian restaurant, I suggest you get down there asap and stuff your face with marsala dosa’s, they’re worth it! Or if you’re feeling in the mood for a Southern Indian cooking experiment at home to combat the oncoming winter, here’s Padma’s recipe:
Masala Dosa and Coconut Chutney for 4
Add to blender:
½ – 1 green chilli chopped, ½ medium freshly grated coconut, a little ginger chopped.
In a pan:
Heat 1 ½ teaspoons of coconut oil, add ¼ teaspoon of black mustard seeds. Once the mustard seeds have burst and released their flavour add 2 stalks of curry leaves. Next pour in the blended coconut mix – add a little water (water optional if you want more of a paste texture), small Shallot chopped (optional) and salt to taste.
Heat all the above on a low flame for 10 minutes, remove from heat and keep covered.
Sorry not crystal clear pictures – lens got a bit misty..
Dosa spiced potato filling:
In a pan heat a dribble of coconut oil, add ¼ teaspoon of black mustard seeds, wait until they burst to release their flavour. Add 2 dried chillis, 1 chopped green chilli – seeds removed (to taste depending how hot you like it), a little chopped fresh ginger, I small red onion chopped.
When the above are soft add 1 grated carrot, a few curry leaves, 1 teaspoon of turmeric, remove from the heat and add a generous handful of chopped coriander plus a boiled potato chopped into rough chunks and chopped tomato (optional).
Mix well keep covered.
Leave 7 hours
Water – add a little at a time so it’s runny enough like pancake batter BUT not too liquid, it needs to be able to pour keeping it’s form without being watery. Be sure to lift your ladle up while stirring/folding the mixture to aerate it as much as possible.
Oil up a hot pan, ladle on the mixture in the centre and spread it around with your ladle starting from the middle working your way to the outside keeping it as thin as you can get it approx. 30 cms diameter (Padma poured a little oil around the edges so it would be easy to lift the dosa at the end). Wait a couple of minutes then test to see if it’s looking golden underneath. Don’t worry if your first one doesn’t work – it’s much the same with pancakes in general. Feed it to the dog and start again..
When you do get the perfect golden crispy underside, keeping the dosa in the pan remove from the heat and spoon some of the potato mixture on top of the centre of the dosa, spread the mixture so it’s an even fat stripe in the middle of the dosa then fold over one edge and then the other side over that so you have a golden stuffed crepe. Lift the dosa on to a plate and add a large spoonful of the coconut chutney to the side.
I’d personally be opening a cold beer by now too.
(I did the washing up).