Tejasswi Prakash’s Dosa Bomboloni earns a spot on Vikas Khanna’s NYC Michelin-star restaurant menu: Recipe inside!

Tejasswi Prakash is currently making her way through a rather culinarily grueling season of Celebrity MasterChef, where she has been up against the likes of Nikki Tamboli, Dipika Kakar Ibrahim and Rajiv Adatia. A recent challenge posed the judging panel — Vikas Khanna, Ranveer Brar and Farah Khan — saw Tejasswi emerge victorious. The big takeaway was that the winning dish would be featured for a day on Chef Vikas’ anniversary menu for his Michelin-star restaurant Bungalow, in New York. Not just this, the winner would also get 10 percent of the revenues earned from the dish. A win-win indeed for Tejasswi! Tejasswi Prakash’s Celebrity MasterChef Dosa Bombolini earns a spot on Vikas Khanna’s NYC Michelin-star restaurant Bungalow’s anniversary menu Now to put the spotlight on the winning dish — dosa bombolini is a very interesting South Indian spin on the traditional Italian bombolini. While the Italian counterpart is a sweet doughnut, pumped with Italian cream and dusted in icing sugar. The desi version is salty, spicy, laden with hidden veggies as appe replace the doughnuts and a til chutney replaces the Italian cream; the pumpkin gravy base is the final foundational detail. So before Tejasswi’s dish is officially served up in Bungalow, why don’t you whip it up in your kitchens! Dosa BomboliniIngredients: For the dosa batter — rice – 2 cups, split urad dal – 1/2 cup, methi dana – 1/2tsp, water (for soaking and grinding); For til chutney — sesame seeds – 1/2 cup, garlic cloves – 3 to 4, red chillis – 2, small onion – 1, salt and lemon juice to taste; For pumpkin chutney —oil – 1tbsp, curry leaves – 4 to 5, red chillis – 2 to 3, garlic cloves – 3 to 4, chana dal – 1tbsp, onion – 1, tomato – 1, pumpkin -1 cup, turmeric – 1/4tsp, coriander powder – 1/2tsp, salt to taste, grated coconut – 1/4 cup, water – 1/4 cup Method: Soak the rice, dal and methi dana for a few hours before grinding with water to get your dosa batter. For the til chutney, dry roast the sesame seeds, garlic cloves, red chillis and chopped onion till the sesame seeds start changing colour and the onion and garlic starts getting fragrant. Put into a mixer and grind with salt, lemon juice and a touch of water. Make sure that this chutney is objectively on the thicker side so as to avoid a runny filling situation. For the pumpkin chutney which makes for our gravy base, heat up the oil in a pan, saute the curry leaves, red chillis, garlic cloves, chana dal, chopped onions, chopped tomatos, pumpkin, haldi, coriander powder and grated coconut. Add some water to this followed the salt and once it comes to a boil, grind into your gravy base. Use the dosa batter to make appe and then inject them with the til chutney. A simpler way of gong about this would be to half-split each appam down the middle and lather on the til chutney. Make a base of the pumpkin gravy on a plate and arrange the til chutney laced appe. Serve hot! (recipe from Pooja Chimurkar Ninawe) We’re pretty sure you’re abandoning your mundane weekday dinner spread to try this delicious recipe instead!