Over the past few months, I've been able to try my hand a couple of times at making dosas, the delicately thin and soft but sturdy savory pancakes that are traditional in south Indian kitchens. Made with a lightly seasoned batter of fermented and ground basmati rice and split beans, dosas have a savory fragrance that makes them a delight to munch on by themselves, but they're also versatile enough to roll and dip into all kinds of chutneys or sauces or stuff with almost any kind of filling for breakfast, lunch, dinner or a snack.
Except for taking a fair investment of time in the kitchen, there's nothing not to love about dosas, and when I found out that Srivalli was hosting a roundup of dosa recipes, I couldn't resist the opportunity to try out a new version. In the past, I've used the extensive collection of traditional Indian recipes in Yamuna Devi's Lord Krishna's Cuisine cookbook for dosa ideas, but for this occasion I thought I would go with something a little more contemporary.
These savory rice and split pea pancakes with buttery green beans and tomato-cilantro sauce are only slightly changed from a recipe in Yamuna's Table, another cookbook from Yamuna Devi that this time features Indian dishes updated for modern Western kitchens and often fused with other cuisines. Devi's recipes always have a perfect blend of complementary flavors, but the contrast in flavors and textures in this dish is simply amazing.
|Savory Rice and Split Pea Pancakes with Buttery Green Beans and Tomato-Cilantro Sauce|
|Recipe by Lisa Turner|
Adapted from Yamuna's Table
Published on March 23, 2008
Thin, soft savory split pea and rice pancakes served with fresh crunchy buttered green beans and a zesty, tangy and creamy yogurt, tomato and cilantro sauce