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dino. posted:Unfortunately, you have to do the smashing procedure when the rice is screaming hot. A mother will have the hands capable of making that happen, so she'll smash up the piping hot rice, and mix it with the piping hot daal, and then give it to her kids. There's all kinds of other little things that a child that's raised in an Indian household learns, which you wouldn't see if you weren't raised that way, making it preferable for foreigners to just use a spoon.  yes please"Has anyone linked VahChef's channel yet? Sanjay does mostly Indian food, with a little bit of other stuff thrown in. Dude gets stoked when he's talking about the food too, it's great.
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Dec 23, 2013 10:25
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Rocko Bonaparte posted:I'd like to dig this thread out of the ditch to ask for some tips on making real thin dosa. I'm using a food processing to grind up lentils and rice, and I think it is too coarse/grainy. I think some of the chunks end up being too thick for the kind of dosas I've been having at restaurants that have a South Indian specialty. When I make them, they're more like potato pancakes. I kind of want to be able to lay out a full layer of batter on a griddle and roll up this giant, thin fatty of dosa. Let mah boy vahchef show you some science: https://www.youtube.com/watch?v=bp-YNd_4N04
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Sep 16, 2014 04:59
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