Smiley Side Up

About Smiley Side Up

Ingredients

• McCaine Smileys 4 pieces
• Oil to deep-fry
• Butter 1/4 cup + 8 tsps
• Kidney beans (rajma), soaked overnight and boiled 1 cup
• Tomato puree 1 cup
• Salt to taste
• Dried mixed herbs 1 tsp
• Black pepper powder 1 tsp
• Egg whites 4
• Brown bread slices to serve
• Tomato roundels to serve

How to Make Smiley Side Up (Stepwise Photos)

Method

1. Heat sufficient oil in a deep pan and deep-fry McCain Smileys. Drain them on absorbent paper.
2. Heat ¼ cup butter in a non-stick pan.
3. Take kidney beans in a mixing bowl and mash them with a masher. Add them to the butter heating in the pan and mix. Add tomato puree, salt, mixed herbs and pepper powder and mix well.
4. For each portion heat 2 tsps butter in yet another non-stick pan. Whisk 1 egg white, add to the pan and fry. Keep a McCain Smiley in the centre. Cook the other egg whites similarly
5. Toast the bread slices in yet another non-stick pan. Then grill the tomato slices in the same pan.
6. To serve keep a fried egg white in each serving plate, place some kidney beans mixture on one side. Place toasted bread slices and grilled tomato on the other side. Sprinkle some salt and pepper powder over the egg and tomato slice and serve.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps