South Indian - With a Twist

It’s funny how the food we complained about as kids is sometimes the same thing we crave as adults! I grew up in a South Indian family, and dosa was a common item for lunch on the weekends — so common that I used to groan in boredom every time my mom or grandmother made it! Now, as an adult, it’s something I find myself dreaming about.

A traditional dosa is a crispy and savory crepe-like dish made with rice and black lentils. One of the most popular versions is masala dosa, which is stuffed with potato curry, folded in a half-moon shape and served with coconut chutney and sambhar, a lentil-based stew. Dosa batter can also be prepared with different types of lentils and grains.

My husband and I recently had dinner at his aunt’s house, and she had prepared a very unique version of dosa that I quickly tried to duplicate because it was so good. I tweaked her recipe a bit and also experimented with some ingredients to make a pesto chutney. Pesto is an Italian sauce made with herbs, nuts, cheese and olive oil, and chutney is a South Asian sauce-like condiment that can be prepared with a wide variety of ingredients. I fused the two together, and the experiment turned out to be a success!

This month, try preparing rava dosa and red pepper pesto chutney. I added some non-traditional ingredients to both to create a unique blend of South Asian flavors.

Rava Dosa
Serves two

Rava (or soji) is a fine cream of wheat available at most South Asian markets. In this recipe, it is dry-roasted so it holds its shape and does not get too soft. The corn flour in this dish makes the dosas crispy.

Ingredients
1 1/4 cups rava
2 tablespoons corn flour
1 cup low-fat yogurt
1/2 cup water (an approximate amount — use enough water to make a loose batter)
1 small green chili, finely chopped
1 clove garlic, grated
1/2 teaspoon ginger, grated
1/4 teaspoon ground cumin
1/2 cup zucchini, grated
1/4 cup frozen corn kernels
Salt to taste
3 tablespoons vegetable oil

Instructions
1. Heat a wide pan on a low flame. When the pan is hot to the touch, add the rava. Stirring continuously, roast it for about 6 to 8 minutes until it is a very light golden brown without any lumps. Keep aside and allow it to cool.

2. In a bowl, gently whisk together the rava, corn flour and yogurt, making sure there are no lumps.

3. Add water a little at a time, and stir to combine.

4. Add the green chili, garlic, ginger, cumin, zucchini and corn kernels. Stir to combine.

5. You can add more water if needed to make a loose batter (similar in consistency to pancake batter).

6. Heat a skillet over a medium flame. When the pan is hot to the touch, drizzle 1/2 teaspoon of oil around the pan. Pour 1/4 cup of batter on the pan and spread it evenly around the pan using a ladle.

7. Drizzle another 1/2 teaspoon of oil on the dosa while it is cooking.

8. Cook the dosa until it becomes translucent, about 2 minutes.

9. Loosen the dosa on all sides, flip it over and cook on the other side for about a minute until crispy. Both sides of the dosa should be golden brown.

Tips:
- This recipe is just a method. Most of the ingredients can be replaced. For example, almost any vegetable can be used in this recipe. Grated carrot, frozen green peas, shredded cabbage or chopped spinach would all taste great in rava dosa. Go ahead and get creative!

- Rava can be roasted and stored. Doing this with a relatively large quantity saves time when making this dish at the last minute. Roasted rava can also be used to make upma (Recipe can be found here: http://abcdlady.com/2008-01/art8.php).

Red Pepper Pesto Chutney
Serves two

Late summer is the best time to get fresh vegetables. This pesto chutney is a great way to use fresh red peppers, zucchini or tomatoes from your garden or the local farmer’s market.

Ingredients
2 red bell peppers, chopped into 1-inch squares
1/4 teaspoon cumin seeds
1/4 teaspoon coriander seeds
1 clove garlic
1 medium dried red chili
1/4 cup walnut pieces
3 teaspoons olive oil
Salt to taste
Water, as needed

Instructions
1. In a small skillet, heat one teaspoon olive oil on a medium flame. Add chopped red pepper pieces.

2. Sauté for 5 minutes, until soft and lightly brown. Remove from flame and set aside to cool.

3. Heat a separate, dry saucepan over a medium flame. Add the cumin and coriander seeds. Dry roast the seeds for about 4-5 minutes until their aroma is released and they are golden brown. Remove from flame and set aside to cool.

4. Using a blender, combine the red pepper pieces, cumin and coriander seeds, garlic, red chili and salt into a chunky paste, adding water if needed.

5. Add the walnut pieces and blend until smooth, while drizzling in the remaining 2 tablespoons of olive oil.

6. Serve this with the rava dosa and enjoy!

Tips
- For a spicier version, add additional dried red chilies.

- Zucchini or tomatoes can be used in place of the red pepper.

- This pesto chutney can be frozen in small containers. Just thaw in the microwave for a couple of minutes before using.

- This pesto chutney is very versatile. Some serving suggestions: use as a dip for crudités, pita chips, quesadillas or samosas (pastry stuffed with potato filling and fried); as a dressing for pasta salad or as a sandwich spread.

Priya Sastry calls Chicago her home. Inspired by her grandmother, she feels that cooking is a great way to connect to her rich Indian heritage. When not out experiencing the great flavors the Windy City has to offer, she enjoys concocting her own recipes in the kitchen. Fortunately, her husband doesn't mind being her taste-tester! Priya can be contacted at priyasastry@yahoo.com.