I’ve been cooking a lot with gunpowder lately. Gunpowder is a south Indian spice blend. I love the flavour and there are so many ways it can be used. This morning, I decided to try it on my breakfast dosa. I had a little batter left over from last night’s dosa feast so why not?
The result was delicious. To make this recipe, you will first need to prepare some dosa batter. The process takes 36 hours but there isn’t a lot of work involved. The dosa batter needs to ferment for a good day for optimum flavour. Here is my dosa batter recipe.
You of course also need to make the gunpowder. Again, this is really easy to make. Here is my recipe.
Once you have both of these prepared, you are ready to cook you gunpowder dosas!
Pre-order and Reserve your copy of my Cookbook on Amazon UK!
For international orders, please check out The Book Depository and choose your currency.
- Heat your pan (preferably non-stick if this is your first time) over medium heat.
- When a drop of water sizzles immediately when it hit the pan, you're ready to cook.*
- Swirl the batter thinly over the surface of the pan.
- Turn up the heat to medium high to allow the dosa to brown on the bottom. As it browns, the sides of the dosa will begin to colour first. Drizzle a bit of oil around the edges to crisp them up.
- Place a few small pieces of butter on the surface of the dosa and then sprinkle generously with the gunpowder.
- When the dosa is nicely browned and crisp on the underside and cooked through, roll it up and serve hot with your favourite chutney. I like mine with red chilli chutney.
This recipe was made better with the use of dried coconut flakes in the gunpowder. These and other top quality coconut products are available from my sponsor Cocofina. You can get more information here.
* If you find that your batter is clumping up when you cook, start again. Your pan is too hot. Turn the heat down.