LCBO Food & Drink Spring 2017

ENTERTAINING  MIDDAY SOCIAL

potato masala dosa WITH CORIANDER & COCONUT CHUTNEY AND TOMATO CHUTNEY

5 Uncover and continue to cook, stirring often, for 10 minutes or until thickened and some of the potatoes have broken up. 6 Preheat a large flat frying pan, preferably cast iron, over medium heat. Check consis- tency of dosa batter. It should be thinner than that used for breakfast pancakes and more like whipping cream when poured from the carton. Add tablespoons of additional water as needed to adjust texture. 7 Lightly oil pan and increase heat to me- dium-high. Pour ¼ cup (60 mL) of batter in a circle in pan centre. Swiftly use the back of a soup spoon to swirl batter very thinly into an 8-inch (20-cm) round (some small holes re- main). When deep browning about the edges and in thinner spots is apparent, loosen dosa and place on a cooling rack (without flipping to cook the second side). Repeat. 8 Fill each dosa with about ½ cup (125 mL) of potato filling and roll up. Serve with Corian- der & Coconut Chutney and Tomato Chutney

1 tbsp (15 mL) finely grated fresh ginger 2 cloves garlic, minced 1 tbsp (15 mL) finely chopped dried curry leaf 1 tsp (5 mL) turmeric ½ tsp (2 mL) hot chili flakes 1 Whirl dry lentils in a blender jar to par- tially break up. Pulse in rice flour, fenugreek and salt. Then add water all at once; whirl to mix. Let batter remain in blender at room temperature, preferable in a warm place, for 6 to 8 hours, occasionally giving the contents a whirl. Batter can then be refrigerated for up to several days. 2 Cover potatoes with water and bring to a boil. Reduce heat to medium-high and par- tially cover. Cook 20 to 25 minutes or until po- tatoes are just done (do not overcook). Drain and pour cold tap water overtop. When cool, peel and dice. 3 Melt butter in a large frying pan over med­ ium heat. Add mustard and cumin seeds; cook 1 minute. 4 Add onions and salt; sauté 5 minutes to soften. Then stir in diced potatoes, jalapeño, ginger, garlic, curry leaf, turmeric and chili flakes. Cover and reduce heat so mixture sim- mers 10 minutes.

Inside the crispy thin crepe, known as a dosa, is a savoury and soft potato filling, a combi- nation that is almost addictive! While making crepes might give pause, these are truly very easy to make and don’t require any special skill, just enough standing time to ferment slightly. If desired, frozen whole-meal chapati (Shana brand—10 chapati to a 400 g package) can be used to wrap the potato filling instead of making dosas. The potato filling can be made even a day or two ahead. Urad dal is available at Asian stores. DOSA ½ cup (125 mL) urad dal (dry white lentils) 1⅓ cups (330 mL) white rice flour ½ tsp (2 mL) ground fenugreek 1 tsp (5 mL) salt 1¾ cups (425 mL) water 2 to 3 tbsp (30 to 45 mL) vegetable oil POTATO FILLING 2 lbs (1 kg) yellow-flesh potatoes 3 tbsp (45 mL) butter 1 tsp (5 mL) mustard seed ¾ tsp (4 mL) cumin seed 1 cup (250 mL) chopped onion 1 tsp (5 mL) salt 1 jalapeño pepper, seeded and finely diced

(recipes on page 103). Makes 8 to 10 dosas

PAIR WITH

OLD CREDIT PALE PILSNER LCBO 901835, 680 mL, $3.95

This light-bodied and refreshing pilsner is aromatic, crisp and palate-cleansing. The Old Credit Brewing Company’s cool-temperature maturation technique delivers fruity and toasty flavours that complement the season- ings in the potato filling. A forward floral hop aroma lifts and enhances the complex sea- sonings in this dish.

96  FOOD & DRI NK SPRING 2017