today i am mixing it up a little, making fusion wraps. the main inspiration is a south Indian masala dosa but you won't find these wraps anywhere in the world except right here on Hive.
i am wrapping this:
in these:
but before we get that far, i've got a lot of work and explaining to do. it starts the day before...
first i have to make the batter for the dosas which i am using like tortillas. these rice and dal dosas are a great gluten free alternative
rinse well and then soak for 6 hours in a pot
1 1/2 cups plain white rice together with
1 tsp fenugreek seeds
rinse well and then soak together for 6 hours in another pot
1/2 cup udad dal (split black lentils)
1/4 cup toor dal (split yellow lentils)
drain the rice pot and put the rice in a blender. start the machine and after the contents is coarse slowly add up to 1 cup water. blend at full speed until everything is finely ground. pour the milky liquid back into the original pot. top left photo
drain the second pot and put the dals in the blender. again start the machine and when coarse, (top right photo) slowly add up 1/2 cup water. blend thoroughly until finely ground. pour this liquid in with the rice liquid and stir.
cover and set aside overnight. within 12 hours the batter will ferment naturally and become thicker. it should have the consistency of a pancake batter. if it is too thick just stir in a little water. due to the fermentation the dosas will have a pleasantly mild sour taste when cooked. but before i cook these i start with the fill...
potato bhagi
5 medium potatoes, boiled and peeled
1/3 cup green peas
3 small to medium onions, chopped
1 Tbsp light oil
1 green chili
some fresh ginger finely chopped or grated
1 Tbsp chopped fresh coriander
1/2 tsp turmeric
1 tsp salt
today i am using frozen peas which are thawed but when in the season fresh ones are better.
heat the oil in a saucepan, add the chopped onion and cook until transparent. add the ginger, salt and turmeric and continue cooking a couple of minutes. add the potatoes, peas and coriander. reduce the heat and mash the potatoes coarsely until everything is well blended.
set aside to cool.
and now for the mint- coconut chutney
1 Tbsp roasted chana dal (split chick peas)
2 Tbsp grated fresh coconut
1 clove garlic
up to 1 tsp salt
garden fresh mint 1 Tssp when chopped
garden fresh coriander ! Tbsp when chopped
juice of 1/3 lemon
2 Tbsp water
mix all the ingredients into a fine chutney with a wonderful green color. Cover and set aside.
now it is time to fry the dosas
using medium heat, warm a frying pan or griddle and brush lightly with a little oil. when hot, using a ladle, pour some batter into the middle and quickly spread it out by making a spiral with the ladle. the dosa should be thin but not paper thin. better to err on the thick side.
if this is your first time, this will be a practice round to get an idea of how much batter to use and getting the heat and the spiraling ladle technique just right. when the top is dry brush a little oil on it and flip it. the color should only be slightly browned. adjust the heat as necessary and fry the dosas. stack them to keep them soft.
now finally to make the wraps
the potato bhagi is in the middle, starting at the top is some simple hummus (made a couple of days ago from chick peas, tahini, garlic, lemon juice, green chili and salt). going clockwise there is a bowl of dry roasted pumpkin seeds, the chive flowers are only for decoration,
alfalfa sprouts, pomegranate kernels, the mint-coconut chutney and some thinly sliced tomatoes together with some mango shavings made with a peeler.
on one half of a dosa i spread some chutney and on the other half some hummus
next a few spoons of the potato bhagi
a little tomato
some sprouts
then mango and pomegranate
and finish with the pumpkin seeds
first one is for practice. i put a little too much potato in and the sprouts were still wet from washing so this one was a little soggy. and besides i should taste this new recipe before i make any more and serve them. no worries, the taste was great. the combination of pomegranate, alfalfa sprouts and roasted pumpkin seed is really nice. i am going to use that combo again in some other recipe where they are more central. the next wraps were neater and better made.
here's two
ladies and gentlemen, it's a wrap.
