Cocktails and Cuisine

By Rajni Hatti

South Asian Breakfast Basics

You may not associate breakfast or brunch with South Asian cooking, but our cuisine offers a variety of satisfying dishes that make tasty morning meals. Typical breakfast dishes vary from region to region in South Asia, which is similar to each region’s cultural and linguistic variances. You might find dosas (crepes) with chutney in Karnataka, upma (cream of wheat) with curd (yogurt) in Tamil Nadu, aloo poha (pressed rice and potatoes) in Maharashtra or gobi paratha (roti stuffed with cauliflower) in many northern states.

South Asian breakfast dishes are simple yet satisfying. If you are new to cooking South Asian food, an easy breakfast dish is the perfect introduction to expanding your culinary expertise. If you enjoy entertaining, hosting a brunch offers a way to serve unique South Asian dishes for a casual get-together. What better way to start the day than with a delicious home cooked meal!

Rava Dosa
Makes 4 servings

A great childhood memory of mine is waking up on lazy weekend mornings to the smell of fresh, hot dosas wafting through the air. Dosas can be made by soaking and then grinding rice and dal (lentils) or, as in this recipe, by grinding rava (cream of wheat). This is a classic South Indian recipe that my mom taught me.

Ingredients:
2 cups rava or sooji (cream of wheat)
½ cup all purpose flour
¼ cup fresh grated coconut
1/8 teaspoon baking soda
1½ teaspoons salt, adjust to taste
1/8 teaspoon crushed red pepper
1 tablespoon cumin seeds, minced
4-8 curry leaves, chopped finely
½ cup chopped cilantro
1 medium green chili, chopped finely (about 1 tablespoon)
1 cup plain yogurt
2¼ cups of water
Vegetable or canola oil, to coat griddle

Instructions:
1. Put the rava, all purpose flour, shredded coconut, baking soda and salt in a blender and blend dry until all ingredients are fully combined, about 1 minute.

2. Put the mixture in a large mixing bowl and add all the other ingredients except the water. Add the water gradually until the dough is a little thinner than the consistency of pancake batter (you may need a little more or less water to achieve this consistency). Cover and set aside for a half hour.

3. Heat a griddle over medium heat and lightly coat griddle with oil. When the oil starts smoking a little (after about 3-5 minutes), use a ladle to put about ½ cup of batter onto the griddle and spread it into a thin layer about 1/8 inches thick.

4. Adjust heat, if necessary, so that dosa sizzles while cooking but does not burn. When the underside of the dosa turns golden brown, drizzle a little oil over the dosa and then flip it. Continue to cook until golden brown spots appear on bottom of dosa and then serve immediately.

Serving Suggestion: Serve with chutney, such as Red Bell Pepper Chutney, below.

Red Bell Pepper Chutney
Makes 4 servings

We always look forward to visiting my husband’s grandmother because she is such a great cook. She gave me the recipe for this unique chutney, which is the perfect melding of flavors. The sweetness of the bell pepper and brown sugar balance the hot spices and pair perfectly with dosas.

Ingredients:
1 teaspoon canola or vegetable oil
4 tablespoons channa dal (split yellow peas)
1 teaspoon urid dal (split white beans)
1 medium size green chili, roughly chopped
1-2 dried red chilies
1 red bell pepper, roughly chopped
1 inch piece of ginger (about 1 teaspoon grated ginger)
¼ cup fresh grated coconut
¼ cup cilantro, roughly chopped
1 teaspoon salt, adjust to taste
1 teaspoon tamarind concentrate
1 teaspoon brown sugar
¼ cup water


Instructions:

1. Add oil to a medium size heavy pan and heat over medium low heat. Add channa dal. Adjust heat as necessary so that the dal sizzles but does not brown too quickly. Sauté until dal gives off a nutty aroma, about 2-3 minutes.

2. Add urid dal, green chili, and red chilies and sauté until urid dal begins to sizzle and give off an aroma, about 2-3 minutes.

3. Add red bell pepper and ginger and sauté until pepper begins to soften, about 2-3 minutes.

4. Add coconut and cilantro and sauté until cilantro begins to wilt, about 1-2 minutes.

5. Remove from heat and cool until warm to the touch, about 3-5 minutes.

6. Transfer mixture to a blender and add salt, tamarind concentrate, and brown sugar. Add water gradually and blend to a thick paste (you may not need to use all the water) to form a chutney.

Aloo Sheeval (Spicy Grated Potatoes)
Makes 4 servings

My grandmother likes to make this as a side along with rice and a vegetable dish and normally peels and shreds the potatoes herself. For a shortcut, I use ready-made shredded potatoes. This basic recipe is very versatile; substitute other spices to your liking.

Ingredients:
1 30 oz. package of frozen shredded potatoes, thawed
1 teaspoon salt, adjust to taste
1 teaspoon ground pepper
1½ teaspoons ground cumin
1½ teaspoons chili powder
1/3 cup canola or vegetable oil, plus more for drizzling

Instructions:
1. Add oil to a large, heavy pan (large enough for potatoes to be spread into a ½ inch layer) and heat over medium high heat.

2. Add shredded potatoes and spread out to cover the bottom of the pan. Sprinkle salt, pepper, 1 teaspoon cumin and 1 teaspoon of chili powder over the potatoes.

3. Turn potatoes after about 5 minutes or when the bottom turns golden brown. Continue turning every 4-7 minutes, and drizzle a little oil over the potatoes every time they are turned, until potatoes are crispy and golden brown (about 20-25 minutes).

4. Sprinkle remaining ½ teaspoon of cumin and ½ teaspoon of chili powder over the potatoes and turn one more time to combine.

Serving Suggestion: Serve as a side dish.

Copyright © 2007 Rajni Hatti. All rights reserved.

Rajni Hatti teaches Indian cooking classes in the greater Washington D.C. area and is currently writing a cookbook that focuses on simple and delicious South Asian cooking. Email askrajni@yahoo.com with comments or questions about this column.

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