This was our first course--a "dosa" crepe made to perfection with a lentil and eggplant sauce. This had such wonderful flavor and texture--the dosa/crepe itself tasted like "air" with a touch of crunch and the eggplant sauce was the perfect match--flavored to perfection with the likes of coriander, coconut, curry leaves and funugreek seeds. This dosa did not get flipped over a second time--cooked only on one side. It is made from a fermented mixture of ground rice and lentils. We were all agog at this and asked "How were you able to grind to such a smooth consistency?" Lucky girl owns a contraption that is fairly common in India for just such work--grinding into fine powder lentils and rice. I imagine this sitting in her kitchen just awaiting it's next assignment. (*We all thought about using a Vita Mixer--of which I do not own yet--to make it accessible to our own kitchens. For now, I really think our best bet is to go to the global food store and purchase the pre-ground items separately and follow her instruction.)
This is a mound of yukon gold potatoes (aka, potato cake)-- that were peeled and put through a ricer, then shaped and fried. That's it. A little salt was added. We had these with a chickpea curry!
This is Nupur, our wonderful instructor of all things Indian Street Food--cooking us up some amazing food!
Okay, I had to have four of these. I could have easily eaten six, maybe even eight. After all, it is only potato and chickpeas! But the amazing-tasting chickpea curry was topped with a tamarind chutney (she mashes up her own tamarind, but said it would be okay to use the jar kind--which would have been my only option since I've never seen tamarind in person). The chutney was made with "jaggery"--an unrefined sugar made right in Nupur's own home state in India. She extoled the sugar's fine quality and nutrient value given it's origin and lack of processing. (I must get my hands on some of this!) The dish is then topped off with noodles that were fried--made from chickpeas! Who knew?