“When I cook with my son, I might chop vegetables and have fun with different shapes. Cooking is a way to teach kids about other things, like reading or math with all of the weights and measures. There are so many things that are part of cooking that are also very educational.” – Emeril Lagasse
This week’s recipe is…
Rava Dosa with Chickpea Filling!
What’s a dosa? A cooked flat thin layered rice batter, originating from the Indian subcontinent, made from a fermented batter, similar to a crepe in appearance. It’s also our recipe of the week! Our masala filling is made from Yukon Gold potatoes, unsweetened coconut, cumin seeds, jalapenos, ginger, cloves, curry powder, cinnamon, turmeric, vegetable oil, water, onion, chickpeas, peas, and cilantro. The Rava Dosa is made from semolina flour, rice flour, all-purpose flour, cumin seeds, salt, water, and vegetable oil. This recipe will make 4 servings! But are you wondering how to mix all those ingredients together to make your Rava Dosa? Check out all the nitty-gritty details on how to prepare it in our Rava Dosa with Chickpea Filling Recipe to dig into the specifics. Now that we’ve learned about what’s in our Rava Dosa with Chickpea filling, let’s talk about the incredible history of… Rava Dosa!
HISTORY OF THE RAVA DOSA
The Dosa or dosas are from South India. The exact place where they were first made is often argued. However, according to some historians, the dosa was first made in the Udupi town presently known as Karnataka. But when was the fist dosa made exactly? Well, according to studied food historians, the dosa was being used in the ancient country known as Tamil around the first century AD, as written in some Sangam literature. Wow! That’s a pretty long time ago!
The origin of the dosa being linked to Udupi is likely due to the dish’s frequent association with the Udupi restaurants which are popular and traditionally serve dosas.
The original Tamil dosa was softer and thicker than it’s newer relative. The thinner and crispier version of dosa was first made in present-day Karnataka. We know this because a recipe for dosa was found in Manasollasa, a 12-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka. And let me tell you, recipes don’t lie!
After India’s independence, South Indian cuisine became gradually popular in the North. In Deli the Madras Hotel in Connaught Place became a landmark because it became one of the first restaurants to serve South Indian cuisine. It eventually arrived in Mumbai within the Udupi restaurants by the 1930s. K. Krishna Rao, who ran the restaurant known as Old Woodlands in Chennai during the early 1940s, is often regarded as the originator of the masala dosa as it is known nowadays.
Alright y’all, you know what time it is? It’s time for our FUN FOOD FACTS!
TRIVIA (FUN FOOD FACTS!)
Question: What are the ingredients in a Masala dosa?
Answer: Spiced potatoes tucked inside the dosa with red chutney smeared over the dosa.
Question: What are the ingredients in a Kadapa Karam dosa?
Answer: Rice flour fermented overnight and mixed with sodium carbonate. The topping is a mixture of onion and chili paste (called yerra karam) and a chutney made with tomato and flour made in a gravy of curd. It is also occasionally topped with fried gram powder.
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