Making Dosas at the Creperie

My very first time cooking “Indian food” at the Creperie! I was nervous and excited at the same time. It was Liz’s idea. Dr Liz Gundersen works at Exploration works and I have know her for years because of Robotics.

So she talked with Jeff, owner of the Creperie and we decided to do our very first Indian dinner for folks at Exploration works!!!! And Paul Manners an old friend of ours agreed to help make dosas. He was an awesome helper that night…

 

Here was the Menu

Dosa Crepes from India (The batter is a blend of brown rice and Urad dal) 

Alu : Boiled potatoes seasoned with tumeric, coriander, cumin and a dash of lemon juice

Sambhar : Soupy dal seasoned with mustard seeds, tomatoes, cilantro and a dash of tamarind

Chutney : A blend of coconut, cilantro, yoghurt and Serrano peppers with a seasoning of mustard seeds

VangiBath : Rice dish with crispy eggplant seasoned with coconut and other spices

Raita : Yoghurt blended with grated cucumber,cilantro and garam masala. 

Malabar Chicken : Chicken cubes marinated in  a yoghurt sauce and cooked slowly in a spice blend of ginger,coriander, cumin, and tomatoes

Chai  :Freshly made hot,creamy, fragrant with black tea, cardamom, cinnamon, ginger and enough sugar to bring out the spice flavor.

Traditional Dosa Recipe

1/3 C Urad daal

1 1/4 C Brown Rice

Method

Soak them in about 4 -5 Cups of water, for about 4 to 5 hours.

Drain the water

Put them in a blender, add about 1/2 to 1 Cup of water to prepare the batter…

4 thoughts on “Making Dosas at the Creperie

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