Davanagere Benne Dosa (or) Butter Dosa

Idly Rice - 1 cup

Urad Dhal - 1/4 cup

Fenugreek - 1 tsp

Puffed Rice - 1 1/2 cup

Maida - 1 tbsp.

Salt

Sugar - 1/2 tsp

Soda - 1/2 tsp

Butter

In a large bowl add the Idly Rice along with Urad Dhal and Fenugreek; soak for at least 5 hours preferably overnight.

Transfer the soaked Rice to a wet grinder along with Puffed Rice and grind to a smooth Batter. Once the Dough is ground to a fine paste add Maida and continue grinding for another 2 min.

Pour the prepared Batter into a bowl and season it with required Salt and Sugar. Allow the Batter to ferment for at least 8 hours or preferably overnight.

When you are ready to cook add Baking Soda to the Batter and mix well.

Heat a tawa and grease with Butter. Pour one ladle of Batter in the Tawa and make a thin round Dosa. Drizzle Butter on the Dosa and allow cooking till the bottom becomes golden. Flip the Dosa and cook the other side also. Remove from heat and serve with mashed Potatoes and Coconut Chutney.

For Mashed Potatoes:

Oil - 1 tbsp.

Onion - 1, chopped

Green Chilli - 1, chopped

Potato - 3, steamed and mashed

Salt

Heat Oil in a medium pan. Add Onion and Green Chilli; cook until translucent. Add the mashed Potatoes and season with required Salt. Mix well and serve warm with Butter Dosa.

For Coconut Chutney:

Coconut - 1 cup, grated

Green Chilli - 4

Salt

In a blender add the Coconut along with Green Chillies and required Salt. Blend to a smooth paste.

Atlantic Beach Pie

For the Crust:

• 6 ounces saltine crackers (170 g; about 52 saltine crackers)

• 8 tablespoons unsalted butter, melted and cooled (4 ounces; 113 g)

• 1 1/2 ounces granulated sugar (45 g; 3 tablespoons)

For the Filling:

• 1 (14-ounce) can sweetened condensed milk

• 1/4 cup (60 ml) heavy cream

• 2 large eggs

• 1 tablespoon grated lemon zest plus 2/3 cup (160 ml) juice from 3 lemons 

• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

For the Topping:

• 1 cup (240 ml) heavy cream, chilled

• 1 ounce granulated sugar (28 g; 2 tablespoons)

• 3/4 teaspoon vanilla extract

• Flaky sea salt (such as Maldon), optional

Directions

1. For the Crust: Adjust oven rack to middle position and heat oven to 350°F (175°C). In a medium bowl, crush crackers into uneven coarse crumbs by hand. Add butter and sugar. Continue using hands to mix until crumbs are moistened, breaking up any remaining larger pieces.

2. Transfer saltine mixture to a 9-inch metal pie plate and spread into an even layer. Using a flat-bottomed measuring cup or drinking glass, compress firmly into pan; this will naturally push the crumbs up the sides of the pan. Continue pressing until the crumbs are in a compact, even layer across the bottom and sides of the pan. Place pie plate on rimmed baking sheet and bake until light golden brown and fragrant, about 15 minutes.

3. For the Filling: Meanwhile, in a medium bowl, whisk condensed milk, cream, eggs, and lemon zest until fully combined. Whisk in lemon juice until fully incorporated (mixture will appear a bit runny).

4. With pie plate still on sheet, pour filling into warm crust. Bake pie until edges are beginning to set but center still jiggles when shaken, 17 to 19 minutes. Transfer pie to wire rack and let cool completely, about 1 hour. Cover and refrigerate pie, until fully chilled, at least 4 hours or up to 3 days.

5. For the Topping: In the bowl of a stand mixer fitted with a whisk attachment, whisk cream, sugar, and vanilla extract on low speed until sugar is fully dissolved and mixture is foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, 1 to 3 minutes. Alternatively, whip cream by hand. Using a rubber or offset spatula, spread whipped cream evenly over top of pie. Sprinkle with flaky salt before serving, if desired. Serve.

Special Equipment

9-inch metal pie plate, rimmed baking sheet, wire rack, stand mixer or whisk and bowl for whipping cream, rubber or offset spatula

Notes

I prefer my Atlantic beach pie with a saltine cracker crust, but feel free to substitute the same weight of  buttery crackers, such as Ritz, if you prefer. 

Make-Ahead and Storage

The unbaked pie crust can be made and kept at room temperature up to 1 day in advance. 

The finished pie can be covered and refrigerated for up to 3 days. If preparing pie in advance, wait to top with whipped cream and sprinkle with flaky sea salt until just before serving.

Tomato Pappu

• ½ cup toor dal (tuvar dal, pigeon pea lentils)

• ▢ 2 tablespoons oil or ghee

• ▢ ½ teaspoon mustard seeds

• ▢ ½ teaspoon cumin seeds

• ▢ ⅓ to ½ cup or (1 medium-sized) onion – finely chopped

• ▢ 10 to 12 curry leaves

• ▢ 1 green chili – chopped

• ▢ 1 teaspoon Ginger Garlic Paste – 1 inch ginger + 3 to 4 medium garlic cloves crushed to a paste in a mortar

• ▢ 1 to 1.25 cups or (2 medium-sized) tomatoes – finely chopped

• ▢ ¼ teaspoon Red Chili Powder or cayenne pepper

• ▢ ¼ teaspoon turmeric powder

• ▢ 1 pinch of asafoetida (hing)

• ▢ 2 cups water – for pressure cooking

• ▢ salt as required

• ▢ 1 to 2 tablespoons coriander leaves – chopped

INSTRUCTIONS

Soaking arhar dal

• Pick and rinse arhar dal a couple of times in fresh water. Then soak the arhar dal (pigeon pea lentils) in fresh water for 15 to 20 minutes. 

• Later drain all the water from the dal and keep the arhar dal aside. 

Cooking lentils, tomatoes, spices

• Heat oil or ghee in a stovetop pressure cooker.

• Add the mustard seeds first and let them crackle on low to medium-low heat.

• Next add the cumin seeds and let them splutter.

• Add the finely chopped onions, curry leaves and chopped green chilies. Sauté the onions stirring often on low to medium-low heat till they soften and turn translucent.

• Add the ginger-garlic paste and saute for a few seconds on a low to medium-low heat or until their raw aroma goes away. 

• Next add the finely chopped tomatoes, red chili powder, turmeric powder, asafoetida (hing) and salt as required.

• Saute for 2 to 3 minutes on a medium-low to medium heat.

• Add the lentils and water. Stir and mix well. 

Making tomato pappu

• Close and seal the cooker tightly with its lid. Pressure cook on high heat for 7 to 8 whistles (about 9 to 10 minutes) or until the lentils are softened and cooked completely.

  Timing to cook dal will depend upon the quality of dal, size of pressure cooker and intensity of heat.

• When the pressure drops naturally in the cooker, then only remove the lid.

• Mash the dal lightly. If the consistency is thick then add water as required to get a medium consistency in the dal. Stir and mix well. 

• Simmer the tomato dal for 5 to 6 minutes on a low to medium-low heat till you get a dal which is neither thin nor thick but having a medium consistency.

• Once you get the right consistency, check the taste and add more salt if required.

• Garnish with chopped coriander leaves.

• Serve Tomato Pappu hot or warm with steamed rice, avakaya or preferred mango pickle and vegetable stir-fry.

• While serving you can add a bit of ghee.