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Old 07-16-2012, 05:38 AM   #11
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Muchos gravitas Buckaroo. I served these with a similar type of chutney, an indian raita, like you say that type goes perfectly well.
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Old 08-21-2012, 08:10 AM   #12
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Originally Posted by buckytom View Post
a dosa house opened near me recently and i've been pushing them to make me a really hot (spicy) one, but they still think i'm a gringo.

i love a good sour milk and coconut chutney with mine, to offset the herbs and spices.
It's not about being non-Indian. Dosa filling is not typically super hot even in India.

If you want to spice it up, you need to look to some good achars (pickles) and chutney. Try your dosa with a ginger chutney.
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Old 08-21-2012, 08:12 AM   #13
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BTW I just went and looked at the originating recipe. No offense, but that's not really a dosa - it's more of a super-thin chilla or dhokla. Which is fine. "Real" dosa batter is a real pain to make unless you have a good wet grinder or a Vitamix.
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Old 08-21-2012, 10:53 AM   #14
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Best let Jamie Oliver know its his recipe
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Old 08-21-2012, 11:06 AM   #15
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Dosa batter is made from fermented lentil/rice that you leave in water for hours. This is something else.
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Old 08-21-2012, 11:11 AM   #16
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Originally Posted by Kitchen Barbarian View Post
BTW I just went and looked at the originating recipe. No offense, but that's not really a dosa - it's more of a super-thin chilla or dhokla. Which is fine. "Real" dosa batter is a real pain to make unless you have a good wet grinder or a Vitamix.
Try this method its simple and I use it when im in the mood. When im not in the mood I use Gits Dosai mix.
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Old 08-21-2012, 11:24 AM   #17
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Originally Posted by Bolas De Fraile View Post
Try this method its simple and I use it when im in the mood. When im not in the mood I use Gits Dosai mix.
Yeah, you still need a super good grinder and you have to wait for it to ferment. I have found that mine ferments in 24 to 36 hours - not the 8 hours they usually tell you. Probably because it's a lot colder here than it is in India. One of these days I'm going to try to put the batter in a warmer to keep it at least 95 F and see if that speeds up fermentation.

I haven't tried a Gits mix in 25 years or more. I guess I should pick one up and try again - but the mixes I've tried in the last couple of years, while ok, were nowhere near as good as making it from scratch.
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Old 08-21-2012, 11:29 AM   #18
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Originally Posted by no mayonnaise View Post
Dosa batter is made from fermented lentil/rice that you leave in water for hours. This is something else.
Exactly. I'm sure it's tasty, but it's not actually dosa. It's basically a quick dhokla batter that's made like a crepe instead of like a thick pancake as is the norm for dhokla.

Which is fine - I'll probably give it a try myself. There's a reason people don't eat dosa as often as they'd like - it's time consuming to make and there just aren't any good shortcuts.
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