Remember that mantra: adding garam masala to a dish does not make it Indian? Neither does adding curry powder. Seriously.
I wonder if your world was rocked by the wave that was unleashed onto the net in the form of Indian dosas? Apparently, the recipe was from a cookbook. Great! Personally, I think the recipe should have been left there - in the cookbook, that is. Those who buy the cookbook will be far fewer than those who will now find the recipe online.
One more time: Adding curry powder to a pancake does not make it Indian. And, it certainly does not make it a dosa. There are many different types of dosas: the real deal made from fermented batter of ground urad dal and parboiled rice; instant dosas made from various flours; adais made from a spectrum of beans. There are stuffed dosas and there are spicy dosas with onions, cilantro, green chillies and even ginger. But, don't take my word for it, check out Srivalli's Dosa Mela and be totally overwhelmed.
That's not to say that I have not added onion, green chillies and cilantro to a boxed pancake mix. The first time I did that and placed the steaming result under my sleepy husband's nose:
Huh? What's this?
Eat it with the coconut chutney. Did you like it?
Yeah, but what is it?
Just eat it.
It had no name. I don't call it an Indian dosa, although uttapa - everyone not from Maharashtra, feel free to add an 'm' to make it uttapam - would have been more like it. I don't even call it a pancake. It's the result of a quest for savory breakfast food, a kind of strange east-meets-west fusion food. Blasphemy? Feel free to tell me like it is. But notice that I don't have a recipe for it on my blog. And I certainly don't call it Indian anything. Not Dosa. Not Uttapa. I don't even call it American.
So much heartburn.
Perhaps, I have the right remedy for it.
- 2 tbsp amchur (dried mango powder)
- 1 tbsp cumin
- 5-6 tbsp powdered sugar
- 1 tbsp lime juice
- salt to taste
- Toast the cumin on a griddle or a cast iron pan at medium heat, stirring frequently until it darkens. Take care that it does not burn.
Dry toasting cumin
- Allow to cool and grind to a fine powder.
- Mix all the dry ingredients in a bowl, reserving 2 tbsp powdered sugar. Taste the mixture. If it is too tart for you, add some more powdered sugar from the sugar you set aside. Make sure you have at least 1 tbsp powdered sugar in your reserve to roll the jeera goli in.
- Add the lime juice and stir, bringing it together like a dough.
Makes about 1/4 cup worth
- Don't be tempted to add more lime juice when it looks like it won't come together. Use your hands and bind it into a ball.
- Pinch off a very small amount and press it together several times until it can be formed into a ball or goli.
So we had some fun as the sun set
- Toss the goli in the reserved powdered sugar and set out on a plate to dry. Typically these should be dried in the sun but I skipped that step as the sun was setting and they dried plenty just by sitting out on the table. Thank you, dry Colorado weather.
- This mixture will make anywhere from 100 jeera goli to 150 jeera golis, depending on the size of your golis.
- Store in an air-tight container and pass it around after a rather satiating meal. Or at any other time, just because.
- I find it easier to use my fingertips than my palm to roll the golis as they are so teeny.
- If you like, you could exercise quality control and ensure that the golis are all of a similar size. As you can see, I had helping hands and we decided not to bother.
- Don't be tempted to add a lot of powdered sugar as that will override and kill the fragrance of powdered cumin.
- I had a huge bag of limes - to make mojitos for my Book Group on Thursday - so I did not feel like buying a lemon. Next time though, I will try it with lemon juice.
- The golis will darken in color slightly and most of the powdered sugar coating will be absorbed into the goli as it dries.
Jeera goli is usually eaten as an after-dinner digestive. I eat it any time I need a quick zing to break the monotony of the day.
Perfect for the party, no?
Happy Anniversary, Anita! I promise you these jeera golis will reduce the heartburn of doing a round-up!
A Quick Update to say that I have issues with the recipe, not with the group of people or any person that participated in the challenge!