The traditional French waffle gets a South Indian touch – use dosa (rice crepe) batter to make the waffles. This is a Sanjeev Kapoor exclusive recipe.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture.
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever.
• Readymade dosa batter 2 cups
• Oil 2 tablespoons
• Mustard seeds 1/2 teaspoon
• Asafoetida 1/4 teaspoon
• Split skinless black grams (dhuli urad dal) 1 teaspoon
• Split Bengal grams 1 1/2 tsp
• 2 Green chillies chopped 2
• Curry leaves 6-8
• Large onion sliced 1
• Turmeric powder 1/2 tsp
• 6 potatoes boiled and peeled
• Salt to taste
• Fresh coriander leaves
• Coconut chutney to serve
• Sambhar to serve
• Tomato chutney to serve
Heat oil in non-stick pan. Add mustard seeds, asafoetida, split black gram and split Bengal gram and sauté till the grams turn golden. Add green chillies, curry leaves and onion and saute till the onion turns translucent.
Heat oil in non-stick pan. Add mustard seeds, asafoetida, split black gram and split Bengal gram and sauté till the grams turn golden. Add green chillies, curry leaves and onion and saute till the onion turns translucent. Add turmeric powder and mix well. Crush the boiled potatoes lightly and add to the pan. Add salt and mix well. Sprinkle a little water, cover and cook on low heat for 4-5 minutes. Add 2 tbsps coriander leaves and mix well.
Add salt and remaining coriander leaves to the dosa batter and mix well.
Preheat a waffle iron and spread a ladleful of batter. Close the lid and cook for 5-6 minutes. Remove the waffle and place on the worktop and cut it into 4 pieces.
Arrange 2 pieces of waffles on the serving plate and top up with a generous portion of potato mixture. Cover with remaining pieces of waffle. Make more sandwiches with the remaining batter and potato mixture similarly.
Sprinkle coriander leaves on top and serve hot with coconut chutney, sambhar and tomato chutney.