CHAKLI (SAVOURY SNACK)

2 cups Rice flour
1/2 cup Black gram dhal (lentil flour)
1/2 cup Unsalted butter
2 tsp Sesame seeds
2 tsp Cumin
Pinch Salt
3 cups (approx) Vegetable oil for frying

In bowl, combine rice flour, black gram dhal, butter, sesame seeds,
cumin and salt; mix with hands, adding enough water to moisten and make soft dough.

Heat oil in deep skillet. Spoon some of the dough into chakli press with star disc; pressing out dough into hot oil in quick circular motion, make 6 to 8 chakli; fry, turning once, until very light golden colour and crisp. With slotted spoon remove chakli and drain on paper towels. Repeat with remaining dough. Let cool and store in an airtight container.


MASALA DOSA

Batter for Masala Dosa

3 cups Patna rice
1 cup Black gram dhal
2 tbsp Bengal gram dhal
2 tbsp Thoor dhal
2 tsp Fenugreek seeds
Salt to taste

In bowl, cover rice with water; soak for at least 6 hours. In separatebowl, combine black gram dhal, bengal gram dhal, thoor dhal and fenugreek seeds; cover with water and soak for at least 6 hours. Drain off most (but not all) of the water from both mixtures. Grind rice and black gram dhal separately in liquidizer or food processor until smooth. In large bowl or plastic container, mix batters together; add salt and set aside for at least 12 hours to allow batter to ferment. (Use a large container as the batter will increase in volume during fermentation.)


Potato Stuffing for Masala Dosa

6 Large potatoes
3 tbsp Vegetable oil
1 tsp Mustard seeds
1 tsp Black gram dhal
1 tsp Bengal gram dhal
1 tsp Finely chopped fresh gingerroot
3 Green chilies, finely chopped
Fresh curry leaves
3 Medium onions, thinly sliced
1 tbsp Lemon juice
1 tbsp Salt
1/2 tsp Turmeric
3 tbsp Finely chopped coriander leaves

In large saucepan of boiling salted water, cook potatoes until tender; let cool. Peel, crumble coarsely with fingers and set aside.

In large skillet, heat oil over medium-high heat; add mustard seeds. When mustard starts to sputter, add black gram and bengal gram dhals, ginger, green chilies and curry leaves; cook for 1 minute. Add onions; fry for about 4 minutes, without letting onions become brown. Stir in lemon juice, salt and turmeric.

Add mashed potatoes and chopped coriander leaves; stir to combine and heat through. Set aside and keep warm.


Coconut Chutney for Masala Dosa

1 tbsp Vegetable oil
1/2 tsp Mustard seeds
3 tbsp Bengal gram dhal
4 to 5 Red chilies
1 cup Freshly grated coconut
2 tbsp Chopped coriander leaves
1 tsp Lemon juice
Salt to taste

In skillet, heat oil over high heat; add mustard seeds. When mustard seeds starts to sputter, add bengal gram dhal and red chilies; fry until dhal turns golden.

Blend in liquidizer or food processor along with coconut and coriander leaves until fine paste forms. Stir in lemon juice and season with salt. Set aside in refrigerator until ready to use.


To Make Masala Dosa

1/2 cup Vegetable oil
1/2 tbsp Ghee (clarified butter)

Heat griddle or heavy nonstick pan over high heat; smear or brush with a little oil. (Do not use too much oil or the batter will not spread evenly.) Reduce heat and pour ladleful of batter into pan, quickly spreading outward in spiral motion with back of ladle until dosa is about 8 inches in diameter. Pour 1 tsp of the oil all around the edges of dosa. Increase heat and cook, turning once, for about 2 minutes or until golden brown.

Spread 1 tbsp of the coconut chutney on one half of dosa. Spread 2 tbsp of the potato masala over the chutney. Fold other half of dosa over top. Spread about 1 tsp ghee over dosa. Set aside and keep warm. Repeat with remaining ingredients. Serve hot.

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