Friday, March 14, 2008
The other day I was chatting with the ubiquitous 'T' who helps me around the house and I told her about some apple jalebis that I had recently eaten. She said "Apple jalebis!?" ... "so dosa ittu inda nu mada bahud alla?" ... which is Kannada for, "if someone can make jalebis out of apples, then I can definitely make them using dosa batter!". And she did. I kid you not. I came home from work one evening and found them all ready to be soaked into sugar syrup sitting on the kitchen counter. She's obviously made these before, but I was suitably impressed. I made a second batch the other day under her guidance and they were pretty good.
Most of us usually have some extra dosa batter in the fridge on any given day, but for those who need to make from scratch, here goes:
For the batter:
1. Three cups of any branded boiled rice.
2. One cup basmati rice.
3. One cup white urad dal.
4. Forgot to mention this - a pinch of orange food colour.
If idli rice is available in your local grocery, you could substitute Ing 1&2 for 4 cups of that instead.
For the sugar syrup:
1. One cup sugar.
2. One cup water.
3. One tsp crushed cardamom.
Boil the sugar and water together in a pan till you get a "one string" consistency. i.e. when the mixture starts to become syrupy, test a small amount between your thumb and fore finger - if the syrup binds enough to form a "string", take the pan of the heat. Add the cardamom and keep aside.
1. Soak the rice and lentils separately in water for a few hours.
2. Drain the water from the dal and grind using as little liquid as possible till fluffy. Keep aside.
3. Now grind the rice using a little water till fine but not too paste like.
4. Mix the two together well and keep in a warm place for a few hours (preferably overnight) for the batter to "rise". Add the orange food colour to the amount of batter being used for the jalebis.
5. Cut a tiny hole in a clean plastic sheet or piping bag, spoon in some of the batter and deep fry in hot oil in the shape of concentric circles.
6. Drain on kitchen towels and soak in the syrup for 15 minutes.
7. These can be served warm or cold with a glass of milk.