New answers tagged indian-cuisine
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I make naan on my BGE all the time. You can't replicate a tandoor, however, the results are very good. I find it best to cook the naan directly on the grill, and over the coals. I find lower heat it best. I either bake them at the end of a grill session, when the heat is dying, or I completely close the bottom vent (leaving the lid open...not just the lid ...
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When the dosa batter gets fermented, it doubles in volume and aereates well. To know if the dosa batter is over fermented, just taste a small part, it turns out sour.
To prepare dosa batter, be sure the temperature is not too hot. If it is, it won't take much time to ferment the batter (5-6 hours). Refrigerate the batter so that it does not get over ...
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I've made chapatis with gram flour. They worked nicely, but unlike wheat chapatis they didn't reheat well in a microwave or frying pan, ending up rather brittle, though they were fine when freshly made.
I can't find the recipe, but it was a very simple one: gram flour, a little oil, and just enough water to make a dough. Dry fry in a hot pan, and keep warm ...
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You can make a sort of bread with chickpea flour. It's a bit dense compared to a regular chapatti or roti & I'm not sure how much good it would be for picking up your main dish.
By volume, use 50:50 ratio flour to water, add salt to taste. Mix, pour onto baking paper on a flat try & bake at 200 until the sides start to brown. 15 - 20 mins.
Given ...
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