Dabeli Bruschetta

About Dabeli Bruschetta

Ingredients

• French loaf, diagonally sliced 1
• Dabeli masala 1 tsp
• Medium potatoes, boiled, peeled and grated 2
• Oil 2 to 3 tbsps
• Large onion, finely chopped 1
• Medium tomatoes, finely chopped 2
• Tomato puree ¼ cup
• Salt to taste
• Date-tamarind paste 1 tbsp
• Red chilli-garlic paste 1 tsp
• Lemon juice 2 tsps
• Fresh coriander leaves, chopped 1 tbsp + for garnishing
• Fresh pomegranate pearls for topping
• Masala peanuts for topping
• Colourful desiccated coconut for topping
• Sev for topping

How to Make Dabeli Bruschetta (Stepwise Photos)

Method

1. Preheat oven to 180° C.
2. Arrange the bread slices on a baking tray. Put the tray into the preheated oven and toast the bread slices till crisp.
3. To prepare topping mixture, heat oil in a non-stick pan, add onion and sauté till golden brown.
4. Add tomatoes and sauté till soft. Add tomato puree, mix and cook for 2-3 minutes.
5. Add salt and potatoes, mix and cook for 1-2 minutes. Add date-tamarind chutney, red chilli-garlic chutney and dabeli masala and mix well. Switch off heat, add lemon juice and 1 tbsp coriander leaves and mix well.
6. Spread the topping mixture on a steel plate and top with some pomegranate pearls, masala peanuts, colourful desiccated coconut, sev and some coriander leaves.
7. Keep the toasted bread slices on a serving platter, spread some stuffing on each of them, top with some masala peanuts and serve hot.

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