Topic: Vadai recipe from Dosa Temple, Somerville, MA

[DalPuri]

Here's an easy to make South Indian savoury doughnut recipe


www.youtube.com/watch?v=lddg_CseKOU

[Peripatetic Phil]

Here's an easy to make South Indian savoury doughnut recipe

Crikey, if that is "easy to make", I'd hate to try one of their more difficult recipes.  Or do they think that everyone just happens to have a dhal grinder lurking in their kitchen ?!

** Phil.

[goncalo]

Here's an easy to make South Indian savoury doughnut recipe

Crikey, if that is "easy to make", I'd hate to try one of their more difficult recipes.  Or do they think that everyone just happens to have a dhal grinder lurking in their kitchen ?!

Or perhaps they assume everyone you will buy ground dhal, if a grinder isn't available! ;-)

[Malc.]

Or perhaps they assume everyone you will buy ground dhal, if a grinder isn't available! ;-)

I wonder if the ground urad dal flour would be too dense to give the light and fluffy texture they mention? I see Spices of India sell it. http://www.spicesofindia.co.uk/acatalog/Jalpur-Papad-Flour-Urid-Dal-Flour.html

Interesting looking recipe though, bet its great with those dips.

[DalPuri]

Here's another Masala Dosai video recipe from the same restaurant and also a pudding recipe.(that is if you like Indian sweets, Not for me though, cant stand green cardamom)

www.youtube.com/watch?v=KQG2i602jmw

www.youtube.com/watch?v=WuCVcTFOKUo

[Peripatetic Phil]

Not for me though, can't stand green cardamom)

"Can't stand green cardamom" ?  Mein Gott !  It was the green cardamom lurking in the curry sauce and/or the pulao rice that really turned me on to Indian food : bite into one and a ball of flavour explodes into the mouth.  I thought it was one of the most wonderful experiences I had ever had, and I am just saddened that I no longer get the same thrill.  Rather like dried shitake mushrooms in Chinese food : an absolute eye-opener that revealed to me how much I had been missing in my early life.

** Phil.

[DalPuri]

Oooh no Phil, biting into green cardies and in the early days, gristle in meat curries, would stop me in my tracks.
I've got over the gristle now but green cardamoms still get me.
Love the black ones though.  Can happily chew on those smoky beauties.  ;D

[commis]

Hi
Not tried this place yet. Will do when I'm back.
Regards