 Hello there, how are you? I have you to say adieu. Adieu, adieu, adieu. Oh, that was a good one. Ha ha ha! Josh! Yo, go back to our stupid rags of Corvettes. I'm Rick. Gafalse, you've hurt your hand? Yeah. Gafalse, Instagram, Twitter, for GC content, they get us some sort of Patreon, follow us on the accounts, we grab our like button. Today we have another food video, and this is How Indian MasterChef makes Dosa Idli in my world. Oh my, Dosa Idli in my world. I think this is really kind of Bonapetite. Bonapetite. Oh yeah. You know we like channels that start with the word bone. Ha, yeah. Let's just get into that. I know, it's technically bone. Bonapetite. No, it's bone apetite. Your mom had an apetite for some... Yeah, Joe Apatow's Nipple is the bone apetite. I'm the Exegguri chef and partner at SEMA in New York City. Oh, look at that. Today we're going to turn all these ingredients into five different types of rice and dental paste and make us all very hungry in the process. India has one of the oldest culture and currently tradition in the world. Some of the dishes that we're going to be making today has been made for hundreds and hundreds of years. The first thing we're going to do is make the batter. Oh, Dosa. I've made that. Rice, that's lentils. Probably not as good as he does. It's like a thin crepe. Gunpowder Dosa? Grated rice and dental batter. At SEMAW, we're trying to cook the food that most of the western countries have not seen so far. There are a lot more than chicken tikka masala. It did. That's why I turned my head. The dishes that we're going to be making today are Southern Indian comfort food. When someone comes to a restaurant, they should feel like, oh, this is exactly how I grew up eating it. These are the dishes that my mom and grandma used to cook. They just sped it up because you have to let that soak for like 12 hours. I'm going to add the rice first because it's going to take longer to get breaded. You can find Dosa's in every single household and even in streets in India too. We grow a lot of rice in Southern Indians. So that's why most of our business consists of rice and lentils. When it's half bitter, then I'll add the lentils. You make sure you don't blend them too much. You just make sure that it has a little bit of grainy texture. As a kid, I was always helping my mom in the kitchen. So I think I was in the eighth grade or something when he was making me first Dosa's. I ruined it so badly. It took me a while to practice it. That's not a surprise. I would have made at least like 50,000 Dosa's. At least you have to let it be in the room temperature for minimum 6 hours. Once it's fermented, then Dosa's ready to make. If you make it too liquid, it's very hard to make Dosa's. So you have to be very careful with the consistency. Kind of like a pancake kind of consistency. The batter is ready. Now it's time to make Dosa's. So Dawa is like iron-cured. When you sprinkle the water, you can see the sizzling. So that means it has a right amount of temperature. Just pour over batter. Just spread them as thin as possible. That's a stainless steel cup. It's called Katori. That's a cup that I used to spread the Dosa batter on the griddle. It's not as easy as it's making a look. Yeah. If you make it too thick, it's like a pancake. Sprinkle some gun powder. And yes, the kind you have in the cabinet in Texas closets. It is a ground lentils and chilies. It's on the middle. Basically, it's potatoes which has like seeds and ginger, red chilies, and lentils and chilies. You just mix them all the spices and potatoes together. Then you get a very aromatic, fragrant of the spice potatoes. My word. You can just fold them any preferable shape that you want. It looks like you've made 50,000 of these. It stays hot. Dosa's enjoyable when it's hot and crispy. Let's start plating it. First dose we had in the video was all limp. You can eat them with any Japanese. At Samba, we actually serve the gun powder Dosa with sambar and tomatoes and coconut chutneys. Now we're done with Dosa's. It's time to make Uttapam now. Uttapam is a thick pancake which is made out of fermented rice and lentil batter. It is the same brand as Dosa actually. It's just the thickness of the Dosa and Uttapam is different. 3 quarter of the batter. I'm trying not to spread it as thin as like how I did for Dosa's. So it has a kind of pancake kind of thickness. So traditionally, we make with or without onions and tomatoes and chilies and cilantro. You can use any types of vegetables that you like. Also some gun powder. Actually, I took this gun powder recipe from my sister. Every household makes a different variation. It's the same ingredients but the proportions and the ratios are a little different. Basically, I don't want to see any batter. I just want to fill up the Uttapam with all the vegetables. Full that is. We try to keep the Uttapam seasonally. Oh my goodness, that looks good. Looks like a pizza. It looks like a Mexican pizza. I think we made these on my channel. Not this well. That looks like a pancake but the other side of it reminded me of a Mexican pizza from Taco Bell. The other side. You can also make the Uttapam without vegetables which has the same texture as the Uttapam and they can't color those. You just have to wait at least a couple of minutes to make sure you get the golden color. It comes with experience. If you leave it too long, it's going to get burnt. So you have to make sure you're in the right time. Or if you flip it too early also, the vegetable won't stick to the Uttapam. So you have to make sure you're taking the right time. Looks incredible. Wow. Tomato, coconut, chutneys. My word. That looks incredible. Let's make the idli next. It's a steam rice cake. We would need rice and lentils to make the batter but to make the idli, we need a different type of rice which is idli rice. It's a very tiny short grain rice. Interesting. So it's its own particular rice. Same exact, pretty much, procedure as those are. Yeah, let it soak for a billion hours. And fenugreek seeds. Minimum 6 hours. Idli is typically a breakfast dish but I would eat it like 3 times a day. Like you said. Idli's are not really soft. To make it soft, I know some guys who are like that. We have the rice and lentils. Fenugreek seeds gives nice flavor to the batter. Once the rice and lentils has been soaked, and then we're going to rinse them off, then we're just going to blend it. Blend it. Once lentils is blended half way through, then you add rice. Now I'm going to blend the rice and dal. Dahl is the name for lentils. You can add fenugreek seeds when you add lentils. Some people say that adding salt before the fermentation will slow down the fermentation. I feel like yes, salt may add a little different but the very important thing is room temperature plays major role in the fermentation. Now the batter is blended. I'm going to set it aside to ferment. I just want to make sure the idli doesn't get stick in the pan. So I use the muslin cloth. I sprinkle a little bit of water, then add the batter to the pan. Did you do that? I don't think so. People have been making idlis for the years. We don't know exactly but I have one of these. I'm making it but I can see makers like one of the world's oldest food in the planet. Every household will have it. The idli batter may rise when it's cooked. So you just add like right amount of batter to just fill up the hole. When you add too much, it's going to change the shape. Unless I'm wrong, most of these are South Indian dishes. We are steaming the idli so we don't need too much water. It's common as a breakfast thing. Do you make the mix the night before or does that mean it's fermenting too long? You can do it the night before. Once it's cooked, turn the flame off. Just let it rest for a few more minutes. So it will cook all the way through. We filmed. The start of it at night. That means it's indication that your idli is tea. Came back in the morning. So I just want to make sure the idli is cooked all the way through. So I just want to test it before I remove from the steamer. So if anything stuck to the skewer, I know it's not cooked enough. Then we have to cook it again. The skewer is clean so I know it's cooked. You're going to sprinkle some water to make sure the idli is not sticking to the pan. And then we need the muslin cloth. What sounds like? Oh, those look perfect. We used to have a huge idli steamer. We could make like at least 120 idli at the same time. Traditionally, they sell them in sambar and tomatoes and coconut milk. You had one? Yeah. Where'd you have it? Oh, no, you had it in South India. We did it in the same way. We went first to Delhi. That's right. I remember now. Next, we will make Pani Aram. So Pani Aram is a very popular South Indian snack. It can be a breakfast item, which is made out of either Indian batter or dosa batter. Pani Aram is actually one of my favorite snacks. To make the Pani Aram batter, I took some Idli batter. I added some chopped onions, chopped curry leaves, some grated coconut and some mustard seeds and asafoetida. Asafoetida is a little spicy so that you can find a lot of Indian cooking and some chopped ginger and red chilies. What is that? Tempering which is mustard seeds and red chilies. Oh wow. You just mix all the ingredients together with the idli batter. Mix mix mix. I also like to add a little cilantro. To make the paneeram, you guys don't call cilantro. It is like a cast-iron pan. The pan has to be hot enough to get the golden color. If it is too hot, it will burn. If it is too low, you won't get the golden color. It is definitely popular in southern India. You can find in all southern Indian homes and restaurants or in the street food like you can find everywhere. Every time my mom used to make it, she always woke us up in the morning when she started cooking it because she wants to make sure we set the light next to the stove and paneeram comes out of the pan. She wants to make sure we eat them when it's hot and fresh. I'm just going to use a skewer to flip it so that we cook it all the way through. That looks tasty. Every southern Indian house will have the paneeram pan and also those are pan. Oh man. I'm going to go to the hashbapis. The paneeram looks spicy with coconut chutney. It's a nifty little serving plate there. That's how you make the paneeram. Now let's make the idiyapam. Idiyapam is also called string hopper. It's basically a rice noodle. To make the idiyapam, we have to make the idiyapam dough fast. The idiyapam dough is made out of rice flour, coconut milk, a little bit of water and salt. So either idiyapam, it's like a noodle, but we eat them with some vegetables too, meat gravy or you can even eat them as a sweet and coconut milk also. To make a dough, we have to make sure we mix all the ingredients together and then make the dough as tight as possible. That's what she said. Since we have to press them into noodles, the hash tattered pasta dough is textured. This is called idiyapam maker or idiyapam press. Looks like a cocking gun. You spread them equally. Wow. I've not made these, but we've seen them before. Many times, yeah. But not made. I don't remember seeing them. I don't think we've ever had them either though. Yeah. I don't think we've ever had them. So I'm using the same idli steamer to steam the idiyapam as well. Pretty much the same technique that we did with the idlis. I add water to the steamer, then add the pressed noodles in the steamer, then steam it all about like. Pressed noodles is a good name for a band. Pressed noodles. When I say noodles, let's not expect like real noodles. So they're now going to like a frilly fall apart, like they're going to stick together. Once the steam is coming out, that means the indication it's almost ready. That's what she said. Rice flour doesn't have a gluten like your wheat flour. So that's why it has that smooth consistency and smooth texture. You can eat this idiyapam with any vegetable. Wow. Or any aromatic gravies. Take a piece out of it and dip it in the gravies in here. Wow. Everything looks perfect. Rice and lentil paste, salad and dishes. Oh my goodness. I'm so hungry. Yeah. Looked amazing. Um, did it say South Indian on the title? It didn't, but I mean. It didn't, but he said it several times. Oh, I, you could let me know about the last two, but I think most of them were South Indian dishes, South Indian breakfast dishes. I think so too. Correct me if I'm wrong. I know idli and dosa are especially. And how many different shapes does dosa come in? He says you can put in whatever shape you'd like. Yeah, I just say it's dearest choice. Okay. We've seen them and obviously rolled. Those are the though. I love those. Those are just the easiest to handle and get all the bites and. There's an Indian restaurant that I've wanted to do a video. I just need to talk to them. McDonald's. Not far from here and I don't know how their idlies are. But apparently when I look to the menu, they have an insanely different amount of kind of idlies. Some like normal, like masala dosas. But then they also have like chocolate dosa and a pizza dosa. Interesting. I was like, one, I don't think that. I don't know that I want the flavorings of pizza in a dosa. I know, but that's why it's interesting. It is interesting, but just give me potato and I'm a happy man. That's all I need. I mean, I would eat other ones as well. But boy, is that just. It's a great dessert. Oh, breakfast. Breakfast. It's just with some filter coffee. If any of you guys have had South Indian food in Delhi, man, you know what we're talking about. You do. You know what we're talking about. Absolutely. We were so mad that that was our first video. Well, and I. I understand the disappointment that if we, you know, it was for me. If you're, you know what it would be comparable to? I think it would be comparable to an Italian in Italy. Watching someone eat Italian food for the very first time in New York City and being told it's authentic Italian food. That would bother me if I was. Maybe. No, it's not. New York Italian food is not authentic Italian. Well, if you go to. It's New York Italian. If you go to Olive Garden. It is. It's authentic. Olive Garden. It's authentic to the extent that, yes, Italians were making the food there and those Italians were from Italy. But no, it's. What if your grandma makes it? That'd be interesting because my grandma on my mom's side has passed away and my grandma on my dad's side doesn't makes Italian food. Maybe. Yeah. But anyways, that was great video. Just so hungry. So fun to watch and everything looked picture perfect. I'm so hungry. I need to eat food.