Vegetable Curry For Dhosa

[Lisa16]

This started out as a risotto, but I was out of arborio rice. It turns out this is close to a snack served in Sir Lanka.

In a sauce pan sautee 2-3 garlic cloves in a bit of oil. Add in 1 sweet yellow onion (cut coarse).

Add in two tomato, cored and quartered

2 cups of water

4 tbls of glutino broth (chicken or mushroom)* (note-- you can use broth, but you need a bit of starch for thickening)

salt and pepper to taste

a bit of cumin

To this add:

2 supermarket boxes of large white (button) mushrooms, cleaned and quartered

roasted yellow and red bell peppers in their oil

a bit of sriracha (or 2-3 small bird's eye peppers)

3 nice green onions

somehwere in the neighborhood of 12-14 fresh basil leaves

Boil this until it reduces and starts to thicken (from the starch in the glutino). It will be like a gravy with nice veggie bits.

Spoon on top of fresh dhosa. I make these using the pamela's pancake mix made to the crepes recipe (1 cp of mix to 1.333 cps of water with oil and 1 egg.)

[Fiddle-Faddle]

Looks delicious--but what kind of broth is glutino broth and where do you get it? Is there a substitute that is available outside of Lake Wobegone?

Many Indian markets sell dhosa batter--ingredients are lentils, rice, water, and salt!

[kenlove]

Yumm!

Sounds great!

This started out as a risotto, but I was out of arborio rice. It turns out this is close to a snack served in Sir Lanka.

In a sauce pan sautee 2-3 garlic cloves in a bit of oil. Add in 1 sweet yellow onion (cut coarse).

Add in two tomato, cored and quartered

2 cups of water

4 tbls of glutino broth (chicken or mushroom)* (note-- you can use broth, but you need a bit of starch for thickening)

salt and pepper to taste

a bit of cumin

To this add:

2 supermarket boxes of large white (button) mushrooms, cleaned and quartered

roasted yellow and red bell peppers in their oil

a bit of sriracha (or 2-3 small bird's eye peppers)

3 nice green onions

somehwere in the neighborhood of 12-14 fresh basil leaves

Boil this until it reduces and starts to thicken (from the starch in the glutino). It will be like a gravy with nice veggie bits.

Spoon on top of fresh dhosa. I make these using the pamela's pancake mix made to the crepes recipe (1 cp of mix to 1.333 cps of water with oil and 1 egg.)

[Lisa16]

Glutino broth is just a boullion powder that comes in white containers. I meant to say you could use any type of broth you like if you add a bit of starch. My supermarket sells it, but you can order it here.

You are right-- pamela's doesn't exactly make a traditional dhosa (-: but they are actually pretty good and they were on hand and fast (crucial when you thought it would be a risotto.) They are good when it is cold outside (-40 wind chills today!)

However, I do have a recipe for wade (these are a kind of fried lentil cake that are similar to samosas)

Take about a cup of small red lentils and soak them until they get soft (a few hours). Rinse and drain them and put them in a food processor (do not used cooked lentils or you will have an astonishing mess) with 1-2 cloves of garlic. Oh-- you want the lentils to be pretty dry. This should make a fairly smooth red paste-- it will have some tiny bits of lentils, which is good.

Then you stir in small chunks of fried potato, fried sweet potato (battala in Sinhalese), fried red onion--what ever you happen to have. You could put some proteins in there like shrimp. And you spice it a bit. I put in:

salt

cumin

cardamon

black pepper

turmeric

currry powder

Then you form small flat patties. You have to compress them to some extent. And you pop them in hot oil. They will brown-- you should flip them once they start to go. Don't worry if it looks like you won't be able to turn it when you first put them in. At a certain point the paste becomes cohesive enough to turn.

If you try to use cooked lentils, these disentregrate in the oil. I found that out the hard way.

:-)