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Recipe: Dosa-Like And Delicious – Bottle Gourd Doddaka

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I would describe a doddaka as being a kind of cross between a dosa and a roti, and some version of it exists in numerous cultures in India, including in Goa, Karnataka, Maharashtra and even Gujarat (my mother-in-law used to make that version). As with both dosas and rotis, numerous variations in preparation exist. I experienced a lovely bottle gourd doddaka a few months ago, and even though I’ve been travelling a lot this year and haven’t spent as much time cooking, I keep thinking about it. So I decided the other day to try out the recipe myself. It came out well, and as always, I wanted to share the deliciousness with you too.

I encountered this bottle gourd doddaka while we were zipping around in the lead-up to my son’s wedding a couple of months ago. We had not wanted to invite people digitally, and felt that the effort of the time-honoured Indian custom – of personally visiting people and inviting them – was well worth it. On one such visit, we went to meet a Kannadiga friend of ours. Our friend’s elderly mother was present at their home. It turned out that she is a reader of this blog, and we spent time chit-chatting about food and photography.

It had been a long and exhausting day, and we had arrived at their home at almost 7.30pm, which is beyond my dinner time, and at some point during the visit we were offered a meal. Our friend’s mother made us some hot, crispy bottle gourd doddaka – and from then on, the conversation stopped being about my cooking and became about hers. It tasted marvellous, and I thought it was quite interesting from a culinary perspective too. I enjoyed it thoroughly. When I think of that evening, I remember feeling like I was at home. That was truly a comfort food experience in every way.

Whenever I go somewhere and try out a new dish, I am curious – to the point of being painful, according to my children – about how to prepare it. I will immediately want to find out what the cook did, why they did it, and how they did it. Usually, I will then try to add my own twist as well. This is not always necessary. With this traditional Kannada doddaka for example, I thought the original recipe – as shared by our friend’s mother – was just perfect, and I didn’t feel the need to change it at all.

Isn’t it beautiful how you sometimes meet a person in passing and then strike up a conversation with them that just stays with you in some way? To me, the fact that I have a recipe from that evening, and will probably always think of that family and their home when I make it, really means a lot.

Bottle Gourd Doddaka

(Yield: 8 pieces)

1 cup rawa

½ cup coconut grated

¾ cup thick curd

1 cup water

½ cup grated bottle gourd (substitute: cucumber)

Salt to taste

1 teaspoon green chilli + ginger paste

¼ cup chopped coriander leaves

Oil for cooking

 

In a bowl, add all the ingredients and mix well. Set aside. Adjust the water quantity as required – keep the batter thick yet of a pouring consistency.

Heat a griddle and add a few drops of oil. Now, pour a ladle full of the batter onto this. You will see that it spreads by itself. Allow the doddaka to cook on a low or medium flame, making sure it does not get burnt. Flip and allow to cook on both sides until well done. Continue to prepare more doddakas with the remaining batter.

Serve with a chutney of your choice. I have a range of these that you can explore, and I hope you’ll find a few in the archives that you like and can mix and match with various dishes. As this bottle gourd doddaka has quite a bit of flavour already, it can also be eaten plain if you prefer.

As you would have noticed in the ingredients, I have suggested cucumber as a substitute for bottle gourd. Both are water-based vegetables that grow through the year in South India, where we have no seasons other than summer, summer and more summers – and some monsoons. Thus, they are ideal for staying hydrated. Bottle gourd in particular doesn’t have much flavour by itself, and takes on the flavour of whatever you add to it (which makes it perfect for sneaking into soups for fussy kids). Nutrition and hydration together are an excellent combo, and when you add taste to it – as you do with a doddaka – it’s unbeatable.

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Recipe: Crunchy, Cool, Creative – Asian Cucumber Salad

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Confession: I have a dislike for cucumber. This has been a problem for me because for Indian salads, or at least the one I grew up having to eat, cucumber is a basic ingredient. At some point, I decided that I had better make friends with the vegetable. Not only is it present at so many meals, but it also happens to be very healthy, full of antioxidants and very hydrating. I knew that being innovative about the preparation, as well as making it attractive in its presentation, were the keys. That is how this Asian cucumber salad came to be.

The particular salad I grew up with was the Indian kachumber. It contains onions, tomatoes and cucumbers – all sliced and served raw, and seasoned with salt and chilli powder. My childhood impressions of it certainly did make me averse to cucumber, but in hindsight I recognise that it was the way it was presented that was as unappealing as the taste. Children’s palates veer away from vegetables. I eventually learned to love many of them, as you may have noticed from so many recipes and memories I’ve shared. But the way I saw cucumber changed only when I changed, well, the way I saw it.

As you can see, I have used a pretty platter to serve the dish. That is a vital component in making any dish look more attractive. When making this salad, here are a few more tips that will increase its visual appeal. Ensure that the cucumber is sliced just before serving, so that it doesn’t look wilted at all. I feel that round slices work better in terms of the look, but if you prefer long ones, go ahead. There are plenty of fancy slicers available too, to play around with shapes and cuts. They could especially increase the fun quotient for kids.

We eat first, but we also make things in our mind before we consume them. For instance, have you ever wondered why red wine is served in a certain glass or white wine in another? A plate, a cup, a serving spoon… It became the standard because someone began using it, and others followed suit. Make your own style, break out. It makes the whole culinary experience more interesting.

But it isn’t just the way the salad looks when well-plated that matters, but the dressing does as well. I found that an Asian-style dressing completely transformed the vegetable and perked it up beautifully. This really is the element that makes this whole dish what it is.

I’m very interested in Asian cooking and really enjoy the sauces used therein, along with certain techniques. For instance, vegetables are not always fully cooked. They are stir-fried in a variety of sauces that greatly increase their flavour and make you want to eat them in that semi-raw state. Being semi-raw, those vegetables are healthier and add more texture to the dish too. You may want to check out some recipes I’ve shared like this rice stir-fry and last week’s udon noodles to see what I mean.

My daughter happens to be quite talented at Asian cooking, and I love discovering dishes with her. We recently made kimchi together, which I shared on my Instagram. It was delicious, and also happens to be very good for gut health. When we get together, we explore this cuisine, and always make our regulars: burnt garlic rice and dim sums. If you happen to visit me when she’s in town, there’s bound to be something Asian on the menu. A really simple way to start trying out that range of cuisines is through a salad like this one.

Asian Cucumber Salad

(Yield: Serves 2)

 

1 tablespoon soy sauce

1 teaspoon rice vinegar

3 cucumbers (medium-sized)

1 teaspoon brown sugar

1 teaspoon sesame oil

1 teaspoon sesame seeds

10-12 cashews (split and roasted)

½ teaspoon chilli flakes

 

Toast the cashew and set aside.

In a bowl, prepare the dressing. Add the soy sauce, rice vinegar, brown sugar, sesame oil and chili flakes. Mix well.

When you are ready to serve the salad, slice the cucumbers into rings, as thinly as possible. As I said before, this is my preferred method, but you should do yours. Arrange the slices on a plate of your choice.

Pour the dressing over the sliced cucumber. Sprinkle the toasted cashew. Serve immediately. Enjoy the burst of flavours as they mingle with the texture and coolness of the fresh vegetable. See what a big difference a good dressing and a pretty plate can make?

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Recipe: Cool And Complex – Banana-Mustard-Cucumber Raita

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As I may have said a few times before: I’m very, very fond of yoghurt! Ever since childhood, it’s been an absolute requirement for me that every meal must contain yoghurt in some form. As I most often consume traditional Indian (particularly my native Gujarati) cuisines, this doesn’t require me to stretch my imagination or change my palate in any way. You may also recall that my yoghurt is homemade. It is made from a small amount of curd culture saved from the previous pot-full, allowed to set overnight, and consumed delicious and fresh every day.

I find that yoghurt enhances and adds flavour, and depending on how it is made can also add textures and tastes that go beyond what you imagine curd can do. Because it is such a staple in Indian homes, you will find that there are unique systems of making it that depend entirely on the people there. Even a religious view plays a role. For example, my mom’s home is Vaishnav and my in-laws are Jain. So the latter use onions and garlic very sparingly, whereas these were not restricted while I was growing up. The recipes I learnt in both homes were different. So although yoghurt is a vital part of the diet in both my homes, this particular dish is something I learnt after getting married.

From various previous posts, you would know about the Gujarati thaali, the set meal that contains a little bit of every flavour and texture. So you’d be familiar with raita, the thin yoghurt condiment that adds a bit of coolness of the meal, and helps with digestion. Raita is eaten throughout the subcontinent, in dozens of variants. For instance, an onion or kara boondi raita goes perfectly paired with a biryani, adding crunch as well. I have fond memories of long, lazy Sunday lunches during which I’d reach for more helpings of my mother-in-law’s banana-mustard-cucumber raita. I’m delighted to share the recipe for this simple but complexly flavoured dip today.

Banana, as you may remember from this banana-methi fritters recipe is a powerhouse of a fruit, packed with nutrients. It’s also a natural sweetener, and you know how Gujaratis love our sweets. In every kind of dish, you’ll find either jaggery or banana, or both! The sweetness of the banana in this raita naturally offsets the bitterness of the cucumber, which is another powerhouse. Cucumbers have a high water content, aiding rehydration, and are rich in potassium, magnesium and fibre. Adding a touch is spice is the mustard, which is a great source of selenium, zinc and calcium and known for its anti-inflammatory properties. Let me let you in on a secret – I never use the grinder to grind mustard as I don’t like the taste. Instead, I use the rolling pin that we use for rotlis. It’s lovely how such simple and clever innovations happen in the kitchen. I love picking up such techniques.

The flavours and textures of the three, as different as they are, blend very well in the yoghurt base: the banana soft and sweet, the mustard sharp, and the cucumber crunchy.

 

Banana-Mustard-Cucumber Raita

(Yield: 2-3 cups)

 

Ingredients

Raita:

2 cups plain yoghurt

1 cup finely cut banana

½ cup cut cucumber

1 tablespoon finely cut coriander leaves

1 ½ teaspoons mustard seeds

1 teaspoon roasted cumin powder

Salt to taste

 

Seasoning:

½ teaspoon sunflower oil

¼ teaspoon whole mustard seeds

¼ teaspoon cumin seeds

 

Take the mustard seeds and crush them using any simple method that you use at home. As I said above, I use a rolling pin and board, the same as I use to make rotlis. This crushes the seeds just the way I like it – not too fine, but uneven and broken. You can use the hand pounder too, if you prefer. Crush and set aside.

Place the yoghurt in a bowl and beat well until there are no lumps and the yoghurt is smooth. Now add the salt, cumin powder and crushed mustard powder. The fresh flavour is the key element to this raita.

Now, add the banana, cucumber and coriander leaves. Mix well.

Then, prepare the seasoning. Pour the oil into a small pan. Once hot, add the mustard seeds and cumin seeds. Wait till the seeds splutter, then pour over the raita. Decorate by sprinkling some chili powder for colour, along with some roasted cumin powder and some finely cut coriander leaves.

As I said earlier, there are numerous other kinds of raita, enjoyed all over India. And while I’m nostalgic for my mother-in-law’s Sunday lunch raita, this banana-mustard-cucumber combination I’ve shared above, the current favourite in my home is in fact the sweet and crunchy pomegranate raita. Do you have a variant that you make often? I’d love to know what you think of mine in the comments.

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