Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
semi OT - masala dosa, sous vide egg, egg smoked shoulder bacon
Options
Canugghead
Posts: 11,535
If I may say so SWMBO makes decent dosa from scratch (soaking/grinding rice etc.) after some trials and errors, the fermented batter keeps well in fridge for a week easily, so is the masala. Very convenient to fry up a few as needed. No coconut chutney and sambar this time.
(needed reflected light for camera's auto focus to register)
Fried on well seasoned 12" no name CI pan:
Old favourite sous vide egg, 146F for 1 hr, home made shoulder bacon garnish kicks it up a notch:
canuckland
Comments
-
That is my favorite way to eat an egg. Sadly, I don't have the bacon to go with it :(
And that's a very professionally done dosa! Kudos to Mrs. Canugghead.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
-
I'm digging it all except the egg. Bravo on the rest.
___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
-
very niceLarge BGE | Blackstone | Custom Dísco | PolyScience Discovery
--------------------------------------------my Big Green Egg has saved many-a-Sunday that my Miami Dolphins attempted to ruin.-------------------------------------------- -
Thanks everyone for your kind words. Everyone in our family loves egg cooked this way, except for one who likes it so done that it's waaaay off the bottom of the chart!canuckland
-
I could not pronounce most of the words in the title. But nonetheless the grub looks excellent my friend. =D>
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Thank you @SGH, I may be stretching it but in layman's terms ... dosa is South Indian pancake made with fermented rice batter, masala can be spices etc. but in this context it's the curried smashed potato filling, sous vide is French I guess.canuckland
-
Whatever it is brother Can, it looks excellent. Again nice job my friend.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Gary you have certainly come a long way with your gourmet egging. I do remember back to the first Niagara Fest and now look what you are doing. Mary and the kids are eating well. Hope all is well.
Larry
Aiken, SC. and
Fancy Gap, Va. -
Hi Larry, good seeing you post after so long. Of course I remember how you helped and calmed me down BIG time when I was clueless and scared after signing up to cook at the first Niagara Fest! Still learning. THANKS again. Say Hi to Vicki.canuckland
-
I just sent this thread to my daughter, who loves filled dosas. She said please tell her how you made it because hers turned out too thick.Please!Judy in San Diego
-
I was referring to the dosa batter, of course not the sous vide or bacon! You probably guessed that.Judy in San Diego
-
@Judy_Mayberry .. you can google Dosa recipes and you will find ton of Indian recipe blogs that tell you how to do it.This came up on my search and I think it is an interesting:Here is one from an Indian blog:LBGE & MiniOrlando, FL
-
Hi Judy Mayberry my apology for the late reply, had a really busy morning. SWMBO watched many videos and recipes, she really likes this one:It's not paper thin like the 'balloon' type dosa. More like crepe but airy and crispy.for potato filling:Her initial attempts were very frustrating, but it gets easier once you get the hang of it, with the pan 'accustomed' to the batter.canuckland
-
@canugghead: That was very kind of you to respond in detail. My daughter will get this tonight!Judy in San Diego
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum