Bhuna and Vindaloo - Why do these not live up to expectation

[Secret Santa]

Very interesting video.  I've seen this fellow plenty of time before hand.  As you are probably already aware, you can by Dosai batter mix from any Asian supermarket, so no need for the presoaking malarki.

Well, I've tried the Dosai batter mix, but completely failed to achieve that thin crispy texture that the chef so admirably demonstrated.  I will try again, using his slow gentle technique, but I suspect that the pre-mixed stuff is never going to adequately re-create that texture ...

I've often admired the ease with which you see them make dosas in youtube videos but I've never thought to actually try to make one at home. In fact I can't see how you would as you need a large flat heated surface to do it right and the right batter of course. The nearest thing I could imagine using would be a large oven tray that I have, that just might work although heating it evenly would be a challenge.

It's clear that three things need to be in order though for success, those being a good batter, a good heated surface and last, but not least, technique.

I see it as being like making a decent crepe and we all know how satisfying it is to have a nice big crepe just after after getting up in the morning.   ;D

[Derek Dansak]

Interesting thread. I totally agree with your comments haldi. vindaloo, and madras are the simplest bir dishes i have seen a bir chef make. As haldi points out it shows the true measure of your skills, (or lack in my case ! )  I always remember the chef at my local said bir chefs must learn madras first, as all other recipies derive from this. perhaps we should all go back to basics and master madras. Its a shame the chef from jbs lessons did not focus more on madras. I think that would have been very useful.

[Peripatetic Phil]

I've often admired the ease with which you see them make dosas in youtube videos but I've never thought to actually try to make one at home. In fact I can't see how you would as you need a large flat heated surface to do it right

Ah, I can see that someone will have to bring one of these home from his/her next trip to India ! 

Or perhaps a trip to the local sheet-metal fabricators, with the dimensions of one's hob, and see if one can get a custom-made hob-top that covers all four elements and is sufficiently thick to ensure even heat distribution ?

** Phil.

[Razor]

Or perhaps a trip to the local sheet-metal fabricators, with the dimensions of one's hob, and see if one can get a custom-made hob-top that covers all four elements and is sufficiently thick to ensure even heat distribution ?

Could try using a Tawa or Tava?  Won't be as big as the Vah Chef's dosai but I'm sure they'll be big enough?

Ray