When stepping out of the cosy, and safe space of your home is not an option anymore, dreams of exploring the world brew up within you. Add in a drizzle of virtual travel and a splattering of gourmet food, and you’ve got what we call #TNLTasteOfTheWorld. Throughout the series, we’ll be getting in touch with chefs from around the world to recreate their signature dishes for you to try at home. After all, who said one needs to leave the house to embark on a culinary trail? Recipe by Chef Saransh Goila
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If there’s one Indian dish that has gained popularity worldwide, butter chicken probably tops the list. Amongst the many variations of this global sensation, Chef Saransh Goila’s variation – the famously finger-licking good Goila Butter Chicken – is easily one of the most famous versions of it. Dubbed as ‘India Ka Super Chef’ (India’s super chef) following his win on Food Food Maha Challenge – a competitive cooking game show, this Delhi-born chef has taken his expertise to the sets of Masterchef Australia by doubling as a guest judge for one of the episodes. Like his butter chicken, Chef Goila, too, has had his fair share of travel – unarguably so! Chef Goila holds a record for the ‘Longest road journey by a chef’, travelling across India to discover regional cuisines, for 100 days.
Adding to his list of accomplishments and multitudinous hosting experiences is the latest episode of #TNLTasteOfTheWorld where Chef Goila teaches us how to make a Ragi dosa with potatoes — a classic Indian breakfast dish.
- 1 cup nachni flour (ragi or finger millet)
- 1 cup sooji (semolina)
- 4 boiled potatoes
- ½ onion
- ½ ginger
- 10-12 curry leaves
- 3 cups of water
- 2 spoons ghee
- Chana dal
- Urad dal
- Hing (asafoetida)
- Rai (black mustard seeds)
- Jeera (cumin seeds)
- Haldi (turmeric)
- Green chilli
- Salt to taste
- Mix nachini flour, sooji, finely chopped onions, ginger, curry leaves, jeera, green chilli, salt and water in a bowl till there are no lumps.
- Let this mix rest for 15-20 minutes.
- Once rested, mix the batter once again.
- In a hot pan, pour this batter.
- When it starts to cook, add some ghee and flip.
- Cook evenly on both sides.
- In a separate pan, add some ghee, chana dal, and urad dal.
- Once the ingredients in the pan start to change colour, add ginger, curry leaves and onions. Next, add a pinch of hing.
- Once the onions become translucent, add four boiled and gently mashed potatoes to the pan.
- Next, add turmeric, salt and four tablespoons of water.
- Let this cook on low heat for two-three minutes.
You can stuff the potato in the dosa and dig in!