Authentic Curry Recipes

India is a disparate and ancient country comprising in excess of two dozen states. Having a population of more than one billion people, comprising hundreds of ethnic groups which have merged over time, you would probably expect a rich variety of cuisines. Even snacks vary tremendously.

The recipe for dosa, coming from Southern India, is a good case in point. Each type of dosa is like a pancake made from batter, but each recipe adds a characteristic twist to this tasty dish.

Here are a few examples…

Plain Dosa

Ingredients:

2 cups plain rice
1/4 cup white urad dal
1/2 tsp fenugreek seeds
1/2 tsp soda water
1/2 cup bean curds

Rinse the rice, then drain. Mix the rice and fenugreek together in a bowl then cover with water. Cover the bowl with a damp towel and allow to stand overnight. The softened rice should be easy to mash by now. Add the soda water and a pinch of salt and mash in the bean curds.

To cook, just spread a small amount of oil on a a griddle pan and heat for a few minutes. Pour the batter in a circular pattern, either starting from the center and working out, or alternatively working from the outside in until the central hole is filled up. Turn over when the edges are browned.

Rava Dosa

Rava is a delicious variation.

Instead of the fenugreek, substitute a teaspoon of coriander, very finely chopped. Soak the rice as before, but while mashing, add 2 cups of buttermilk. Cook as before.

Paneer Dosa

Now we’re becoming really exotic. This variation uses Indian cottage cheese to add volume and tang.

In addition to the ingredients listed first, add a cup of grated paneer after the soaking phase. For a hot variation, add 2 finely chopped green chilles.

Masala Dosa

For an even spicier style from Southern India, try dosa with a fine masala. Masala can be tough to make well yourself. It needs a good deal of preparation.  As luck would have it, it can be purchased pre-made for cooks in a rush. For those who like to make everything from scratch themselves, here’s how.

Prepare the dosa batter as before. To make the masala:

Ingredients:

2 potatoes
2 onions
1 tbsp coriander
8 cashew halves
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/4 tsp turmeric

Preparation:

Roast the cumin and mustard seeds, then grind finely with a pestle and mortar. Slice the onions and peel and boil the potatoes for 10-20 minutes depending on size. Chop the cashews. Mix all the ingredients together then add to the batter. Cook as before.

Jaggery Dosa

This sweet variation is good for breakfast.

To save yourself some bother with the batter, you can use a cup of wheat flour mixed with 1/4 cup of rice flour, rather than preparing your own. Use the Rava recipe (apart from the rice) and add a cup of Jaggery, a sweet brown sugar.

Pour two cups of Jaggery into two cups of boiling water and reduce the heat to avoid scorching. Simmer until it is a thick, sticky mixture.

Cook as before.

Check out these Indian Chutneys to go with your dosa.