A new friend of mine has a gluten allergy, and I offered to cook for her the other night. It isn’t really my style to go easy and just make some meat and veggies for her. I wanted to make bread! I didn’t want to fake bread and try to re create pizza or anything like that. I had to find a bread that is already gluten free. I had some lamb leftover in the freezer, and luckily everyone was cool with Indian food. I found a traditional south Indian flatbread called dosa that is made with rice, lentils and fenugreek.
Many dosa recipes involve soaking the rice and lentils overnight. I had some issues making horchata, so I didnt want to be dealing with raw rice. I also didn’t have a whole night to let it sit. I added the rice to boiling water and let it cook for 5 minutes. I added the lentils next.
Just a few minutes later, I poured the rice, lentils and hot water into this bowl that was holding cooler water and fenugreek.
I let it sit for 3 hours. Everything was mostly cooked but still had a bite to it.
This was actually a bit too thick, I should have thinned it out but I didn’t until we were about to cook it.
Normally this dough slightly ferments. It isn’t that important, but I thought I would keep it in a warm place in case it felt like fermenting a bit. Most recipes I read didn’t even mention the fermentation, but when you say “let it sit overnight” and you live in southern India, the mix is gonna be pretty warm. I don’t think mine fermented at all, but it didn’t matter. Is my choice of books nerdy enough?
Now on to making the curry paste. Whats with that weird knife? Guy Fieri sent me a few of his knives to review, more on that later. For now, I will say that the masher on the end of the handle is super convenient for opening cardamom!
Onions, garlic, and ginger.
Searing the lamb and potatoes before building the curry.
Save all that good stuff at the bottom of the pan!
Next add some oil and toss in the curry paste. Keep scraping the bottom with a wooden spoon to bring up as much of the crust from the bottom of the pan as you can. Don’t go too crazy, cause after 3 minutes you will add water and the rest will easily come off.
After the water is added and the potatoes and lamb are returned to the pot, turn to low and simmer for about an hour and a half.
Here we are making the dosas. I actually failed about 3 times before being successful with this finicky batter, but once we got a rhythm down, it became much easier..
These are easiest to flip “diner style”, otherwise you will break it with the spatula.
John Szpiech: Master flipper
I wasn’t so bad myself.
This was a super tasty meal, we all had seconds! The dosa was a bit annoying at first to get the hang of, but if I made them again it would be a lot easier. And they tasted awesome! I think that night I said that it was good but not worth the effort, but I think I am officially reneging that statement.
Like a vindaloo taco?
I have made lamb vindaloo before on this post. The recipe is here. The second one on the page, NOT the “everyday vindaloo”. Some of the stuff listed in the picture above are not listed in her paste. Go ahead and add a dash here and there as you wish 🙂
For the dosa, I added 2 cups of brown basmati to boiling water. cook 5 minutes. Add 1 cup lentils. cook 5 more minutes. Add the hot water, lentils, and rice to a large bowl with more room temperature water and 2 tablespoons of fenugreek seeds. Let it sit 3 hours. Make sure there is plenty of water so that the rice cant absorb it all. The rice and lentils will be mostly cooked. drain the water (not fully) and food process in batches. it should be like a pancake batter consistency. If it is too thick, just add some water. Let it sit overnight in a warm area.
When you are ready to cook, lightly grease a nonstick and turn the heat on medium. Pour in some dosa batter and coat the bottom of the pan. COVER and leave alone for 3 minutes. Use a spatula to loosen the edges of the dosa and shake the pan until it slides. Flip it carefully and brown the other side. When it is done, put it onto a plate and wrap with a towel to keep moist and warm. serve it with a curry.