Tamil Nadu x Belgium
Dosa waffles with podi butter
All the crunch of a ghee roast dosa, now with pockets built in for the butter.
35 minTime
12 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original557kcalsame
12 gproteinsame
8 gfibresame
35minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Dry roast the urad dal and chana dal in a pan on medium low heat for 4 minutes. Add the red chillies and sesame for the last minute. Cool, then grind coarse with the asafoetida and 1/2 tsp salt.
- 2Fry one sprig of curry leaves in 1 tsp oil on medium heat for 30 seconds. Crumble into the soft butter with 2 tbsp podi and mix well. Chill while you cook.
- 3Grind the coconut, roasted chana, green chillies and a pinch of salt with 1/2 cup water. Heat 2 tsp oil on medium heat, crackle the mustard seeds and the second sprig of curry leaves, and pour over the chutney.
- 4Stir the rava into the batter. It should be thick like pancake batter. Heat a waffle iron on medium high and brush it with oil.
- 5Pour in about 1/2 cup batter, close and cook 5 to 6 minutes, until the steam stops puffing out. Lift onto a rack. Repeat with the rest.
- 6Cut each waffle into quarters and top with a spoon of podi butter while hot.
Serve it like this
Stack two waffle quarters on a warm plate with a quenelle of podi butter melting on top. Chutney goes in a small bowl alongside, with a dusting of podi on the rim.
