24
Fresh Green Chutney
This chutney of southern Indian influence
is perfect when paired with our naan or
chapati, as well as a topping for any curry.
Makes about ¾ cup
4
teaspoons fresh lime or lemon
juice
1
small tomato, chopped
1
½-inch piece fresh ginger, peeled
and halved
1
serrano or jalapeño seeded and
cut into ½-inch pieces
½
teaspoon kosher salt
¼
teaspoon ground cumin
½
cup chopped cilantro
¼
cup fresh mint
½
cup unsweetened, shredded
coconut
1. Put the first six ingredients into the jar of
a blender. Run on High until well blended,
about 1 minute. Scrape down and blend
for an additional 20 seconds, if necessary.
Add the cilantro, mint and coconut. Blend
on High until smooth, about 1 minute.
Stop to scrape down as needed.
2. If not using immediately, store in an
airtight jar in the refrigerator for up to
2 weeks.
Nutritional information per serving (1 tablespoon):
Calories 27 (69% from fat) • carb. 2g • pro. 0g
• fat 2g • sat. fat 2g • chol. 0mg • sod. 98mg
• calc. 7mg • fiber 1g
Dosa
Allowing the batter to ferment overnight
develops the tangy flavor of this thin,
crisp South Indian crêpe. Serve with our
Fresh Green Chutney (preceding recipe) or
Sambhar (page 25) as is customary.
Makes 12 dosas
½
cup urad dal*, picked over,
rinsed, and soaked overnight
with the fenugreek seeds in water
to cover
¼
teaspoon fenugreek seeds,
(soaked overnight with the urad
dal)
2
cups cold water, divided
1
cup white rice flour
½
teaspoon kosher salt
¼
yellow onion, for cooking
¼
cup vegetable oil, for brushing
plates
1. Drain the dal and fenugreek and put into
a food processor fitted with the chopping
blade. Pulse 10 to 15 times, until evenly
ground, scraping down the sides of the
bowl as necessary with a spatula. Process
the lentils, while slowly adding 1½ cups
of the water through the feed tube. Blend
until smooth, about 3 minutes, scraping
the sides as necessary.
2. Pour the lentil mixture into a large bowl
and add the rice flour and salt. Whisk well
to form a smooth batter. Cover the bowl
loosely with plastic wrap and let stand
overnight at room temperature. The batter
should double in volume overnight.
3. Preheat the International Chef
™
Crêpe/
Pizzelle/Pancake Plus fitted with the flat
plates in the closed position by adjusting
the temperature to High. While the unit is
heating, gently re-whisk the batter, and
add the remaining half-cup of water to
achieve a thin, crêpe-batter-like consis-
tency.
4. Once preheated, carefully stick a fork into
the curved side of the onion. Dip the cut
side of the onion in the oil and when the
unit has preheated, use the onion to lightly
grease both plates.
5. Fill the large scoop with batter and ladle
it into the center of the bottom cooking
plate. Using the bottom of the scoop, gen-
tly spread out the batter from the center
toward the edges into a circle as large
and thin as possible. Cook the dosa in the
open position for 25 to 30 seconds to set
the batter, then close the lid gently without
locking and cook for another 2½ to 3 min-
