semi OT - masala dosa, sous vide egg, egg smoked shoulder bacon

Canugghead · October 2014

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:

caliking · October 2014

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.

Little Steven · October 2014

Nice Gary. Kudos to Mary on the batter.

shtgunal3 · October 2014

I'm digging it all except the egg. Bravo on the rest.

Bojangles · October 2014

very nice

Canugghead · October 2014

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!

SGH · October 2014

I could not pronounce most of the words in the title. But nonetheless the grub looks excellent my friend. =D>

Canugghead · October 2014

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.

SGH · October 2014

Whatever it is brother Can, it looks excellent. Again nice job my friend.

Double Bogey · October 2014

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.

Canugghead · October 2014

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.

Judy Mayberry · October 2014

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 Mayberry · October 2014

I was referring to the dosa batter, of course not the sous vide or bacon! You probably guessed that.

fljoemon · October 2014

@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:

http://online.wsj.com/articles/recipe-for-a-dosa-of-deliciousness-1407524851

Here is one from an Indian blog:

http://www.veggiebelly.com/2011/03/perfect-dosa-recipe.html

Canugghead · October 2014

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:

http://showmethecurry.com/breads/crispy-dosa.html

It's not paper thin like the 'balloon' type dosa. More like crepe but airy and crispy.

for potato filling:

http://showmethecurry.com/subzis-vegetables/potato-masala-for-masala-dosa.html

Her initial attempts were very frustrating, but it gets easier once you get the hang of it, with the pan 'accustomed' to the batter.

Judy Mayberry · October 2014

@canugghead: That was very kind of you to respond in detail. My daughter will get this tonight!

semi OT - masala dosa, sous vide egg, egg smoked shoulder bacon

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