I love how people are being so critical about her adding yeast to it. I think the point of this recipe is to enable someone who is NOT familiar with this style of cooking to get into cooking it. its the same if someone is trying to bake bread. you would not start them off with making a sourdough starter and giving them bakers percentages. you'd start them off with something that tastes good and is more foolproof. ive made this recipe a few times since the recipe and video was posted and have tried it a few ways (soaking the rice and dal together, separately, blending things separately and combining them, using urad dal flour and rice flour and allowing it to ferment naturally) just to see if there was a truly a taste test that was worth the extra steps. honestly, the way she made it was awesome and other steps don't need to be taken. I even went to get dosa from a restaurant in Pvd to do a taste test. it was so close, I dont think allowing it ferment naturally is required (especially if one does not have time or if you simply wont want to ferment it naturally). Y'all need to chill.
Lol am sure you have not tasted dosa then! Adding yeast is still acceptable to me but basmati rice for dosa!! oh come on... if you can, please go to chennai eat a dosa in a road side also to feel the difference!
actually since she was fermenting overnight, the yeast was completely unnecessary, it will just add its own taste and give it a different texture, also dosa does not use measurements except for ratio of rice and dal so even measuring is really simple
Soham Jaganath Mantri again - this recipe is fantastic for those who are just starting to get into Indian cooking and trying something new. Most people will not be able to detect the difference. Also, a lot of people are not comfortable with fermentation on the counter, which is fine. This recipe is not for you (or those who feel so strongly)
@@Letters-from-carmen true but the moment you add yeast it is no more a dosa, it is more in appam territory, but I do agree that this is helping with people try new foods
Love the attempt and the aalo sabzi. That dosa though, as a South Indian it makes me want to cry! There are some serious flaws in the method and cooking. Sure yeast can be used in a pinch but it doesn’t give the slightly tangy sour taste you get from natural fermentation. The most glaring one is that the pan is clearly too hot and it doesn’t give her time to ladle and spread it evenly. The dosa just isn’t get that time to develop that lovely golden hue! For those saying the batter doesn’t “spongify” easily here in the US; it does and quite easily! 🙂
I am a South Indian and Yeast is definitely not added while preparing dosa batter and also, urad dal and rice are soaked seperately and also grinded seperately and later mixed with rock salt.
I am also a South Indian. Yeast is almost never added back home because you don't need to - the hot climate speeds up fermentation. It's understandable that she used a trick for the US audience. However we never soaked rice and dal separately nor used rock salt, yet made dosas that turned out perfectly amazing. There is no ONE way to make dosas.
You have no idea! Many South Indian Darshini restaurants actually use a bit of yeast to get the fermentation going and make the batter more airy. They generally don't talk about it openly because they'd fear the backlash from some orthodox people here. There is a culture of misinformation among people here that yeast, baking soda, MSG are unhealthy.
@Anjana Reddy pongufy lulz. Depends on where you live, but just find a warm spot in your house. My Amma often used the oven but only with the light on.
Glad to see the comments from Indians about the yeast. That didn't look right to me. Should be naturally fermented from the grains. But I'm pleased with seeing them made smaller in just a normal carbon steel skillet which I own. That seems more approachable to me. I may try this now. I do have urad dal and rice in the pantry. I also have all ingredients for the aloo masala other than the cilantro which I dislike.
Yeast is definitely used in some South Indian restaurants to get the fermentation going. Funnily enough, it is usually not talked about because some very orthodox religious and traditional people here would stop eating there.
The trick to make a thin and crispy dosa is to dollop the batter on a pan with medium high heat, spreading it out thin and even to the edges with a laddle, letting the dosa crisp up, and then put ghee on it to crisp it up further. The end result is a shattery , crispy crunchy Dosa! I've learnt it from road side Dosa vendors :) . . Although, the main trick to master is the batter.
I've had Aloo Masala so many times before but never got the name of the dish. So glad I stumbled upon this video! Definitely one of my favourite side dishes and I'm definitely making this tonight 😍
/facepalm Sourdough uses Sourdough Starter which is simply letting the wild yeast in the flour itself and the air around us form a culture in the Starter dough. Things don't ferment by magic. They ferment by the fungi present somewhere, and creating a Sourdough Starter is just a long process of building your own contained yeast colony from the yeast floating in the air and present in the flour. Same with Dosa batter, it ferments by the action of fungi in the batter. And some South Indian Darshini restaurants do use active yeast to quicken the process especially when they have to prepare large quantities of Dosa batter.
The aloo masala looks fantastic.. And so did the batter! But those dosas could have been better. I'm no expert myself but they could have been made a bit thinner and bigger. Proof that great food critics are not necessarily great cooks!
The pan is scorching hot. The pan should be medium hot or medium. When you drop a water drop onto the pan, it should glide. If they stay without becoming vapor or quickly vaporize you are at the wrong temp. If the dosa batter is sticking to the ladle when spreading on the pan and is lifting that means reduce the heat!
Love the recipe . Simple and I love yeast . So definitely will try . I know traditional dosa batter doesn’t need it but several failed attempts is tempting me to try something new .Happy cooking 🍀💖🍰
NO YEAST! We don't use yeast in dosa batter, the batter ferments on its own. A little curd is added to the batter with water to loosen the batter and give a little tang flavor to the dosa. Also, Masala Dosa should be eaten by stuffing it, not like some curry and roti/chapati...
@@emalinel instant pot is the same thing? Which most people are raving about these days? And a pressure cooker is a perfect addition to every kitchen, every home in South Asia has at least one or two.
People complaining about the way she prepares Dosa and completely ignoring the fact that she says "there are a million different ways to make Dosa". How many people died to make all of yall Kings and Queens of Dosa making lmfao?? Stop trying to gatekeep the way other indian people make Dosa -_-
I want to try and make these dishes, but I can’t access the recipes in the link box. I’m not interested in subscribing to the NYT. I just need these recipes. Does anyone know how to access these recipes?
I wonder if pumpkin is ever used in indian cuisine? it may be sacrilege, but I just really want to put some fluffy pureed pumpkin and cinnamon on that dosa. o man.
We do use pumpkins, actually. In fact, you can make pumpkin chutney to eat with dosa. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kL8Y7Gbtrp4.html -- These recipes may be more accessible to you if you have the ingredients.
South Indians use a medium grain parboiled rice which gives wonderful texture to the dosa. The batter is naturally fermented and the dosas are made in a griddle not in a skillet type pan. She has the pan way too hot. Please don't use the parboiled from the regular grocery stores.
Wut? If you think this is a lot of work and time... you obviously don't make a lot of Indian food. This is about as quick and easy as authentic Indian is going to get! I LOVE Indian food, and I've put quite a bit of effort into learning it, but I still only make it once or twice a month, because a full dinner... all day. All day plus 30 or 40 minute prep the night before.
Would you be able to tell me where the stove comes from, maker and design? It looks to be built into the counter of concrete countertop? Would love to source a stove top like that. Thank you.
uh...the spice mixture is bloomed in oil, captain science. She's emulsifying that flavored fat with the water...she knows what she's saying. Go sit down.
Hardly flavoured oil, she tips cooked potato into a pan filled with nuts and onion which have oil infused flavour on them. We are looking for a liquid and liquid. Not two solids getting stirred and coated with one another. See wiki smartarse: Emulsification is defined as a process of dispersing one liquid (containing the bioactive compounds) in a second immiscible liquid, by applying electrostatic, or hydrophobic, or hydrogen bonding interactions between the bioactive compounds and an encapsulating material
Cleve Hughes you know what? I’m gonna just cancel my involvement in this asinine and pointless discussion to wish you well and your family well in a very stressful time. Honestly, you’re probably a great guy and this isn’t worth this. Be well. Best to you and yours.
Why do Indians get so uptight about youtube recipes. If you already know how to make it, then don't watch the video! Otherwise let the rest of us enjoy it.
Or at least point us towards an alternative instead? Telling me that this is wrong does not help me “do it right” I don’t know what’s with all these internet South Indian folks. The ones I meet in real life are lovely patient people. These ones in the comments are repugnant.
This is a dosa. Home style dosas are smaller and were made slightly, softer and fluffier. The larger thinner, crispier ones like the masala dosa are a restaurant industry contribution.
So there's actually a photo of her from an Eater NY article. It's the first thing that comes up if you google her name. Don't know if you're aware of that NYT. ny.eater.com/2012/4/25/6592799/tejal-rao-in-as-new-village-voice-critic
@@Gigi-fv9ky You can find an old photo of hers if you google her name. I don't get this whole half-assed anonymity thing. She even has a recent interview with Believer Mag with a sketch of her face on it. You don't have to make an effort to dig either. It's all on the first page.
Lol!!!! Weirdest dosa recipie ever, as a south indian. i am offended, !!!! Rice - need to used par boiled rice. and they have to be soaked seperately. Needs to be grinded to perfection for atleast 30 minuts and fermented for atleast 8 hours!!! Such nonsense recipies people post. Wonder why they cant good chefs to show this recipie. Thsi dosa recipie is complete dosa suicide
Starch, starch and more starch, aka flour, potatoes and fat... BOLOGNA! So disappointed 😫😴😴😫😥😥😪😪 !!! She's an alleged incognito taster, judge? OK, let's go on YT, show her hands and let's hear her voice. Pop on the internet? Not so incognito any more, right dingbat? DUHHHH!
