Mamas Pfannkuchen auf dem Fahrrad gebacken | Masala Dosa | Street Food Berlin Germany

Mamas Pfannkuchen auf dem Fahrrad gebacken | Masala Dosa | Street Food Berlin Germany

Where does the recipe come from? from my mum 10:00 a.m. – start of production of “Masala potatoes” So friends, the first potato now bang these are soft-boiling potatoes that are very easy to mash you’ll see later We’ve peeled so many potatoes in our lives we could practically work on a big cruise ship there’s a machine where you put the potatoes in a drum and then in no time at all it’s done like a washing machine do the people watching have a better idea how to peel potatoes faster the professionals yes yes but that’s for sure definitely you can peel faster and how many have you peeled already when the bucket is full it’s always 5 kg when it’s full to the brim it’s 5 kg And how much do you need We need about 15 kg for the masala potatoes This basket goes to Dennis Schröder come over help us peel the potatoes zack Do you come from the catering industry? I come from the catering industry I did it for a long time yes we had I worked in the bar for a long time when I was 18 or something like that, first I was in Kreuzberg at school and then I was a waiter, then somehow at 19 20 I worked in a bar when these cocktail bars came to Berlin in the 2000s and a lot of people started drinking cocktails, that was basically the time when we got started, worked a lot in Kreuzberg, Berlin Schöneberg, it was an exciting time . And how did you come to make dosa yourself now? The dosa idea came about in 2010. We had a café in Neukölln in the Schiller district called “Kaffee Pappelreihe” which we started to set up and run in 2010 and 2011 and we had already sold dosa and as is so often the case in Berlin, the property management changed. The owner was from Austria and then said after these years of tenancy that we had to get out or we would pay 130% more rent. That was basically just after Corona 24 at the beginning of 24 and then it didn’t work out at all. Food prices, electricity and gas were all far too expensive and then we actually had to move to 14 Years ago we closed our local café and then we thought, okay , let’s see how we can bring the Masala Dosa to the streets in a stylish way. And where are your roots? My parents are from Sri Lanka, from the north of Sri Lanka. I’m Tamil but I grew up here in Kreuzberg. We came here in 1981, sorry, 1982. I’m 46 now and we’ve actually always lived in Kreuzberg, even during the time of the Wall. Berliners or Kreuzbergers , I would say Kreuzberger, strictly speaking, that’s practical, what do they always say? Two generations, I think, then you come from somewhere according to the German definition. We do feel very much like West Berlin. I wouldn’t say that we are Berliners, but we are West Berliners, Kreuzbergers, yes. Now we’ll first boil the potatoes and for that we obviously need water for this giant pot, 20 liters fit in, that should be enough, and two and a little bit of water goes another 20 kg, simmer now salt the lid on, pam pam half an hour, what is now, so to speak , the basic basis for the masala potatoes, they are boiled first and then various spices are added, chili, ginger Onions and then it is mixed together with a masher and while the potatoes are cooking we cut all the vegetables and onions for the “Sambar/Curry” So that we can do this in parallel and once it’s cooked we can fry the spice mix and pour it over it and mash it. For the sambar the most important thing are of course the tomatoes. They need to be put in properly. Why are they important? Because they give the sambar its fruitiness. Yes, you always need a lot of them. Ideally as soft as possible. And where does the recipe come from ? The recipe is from my mum, the baby. “Baby’s Dosa Bike” is her nickname. She developed it with me. It’s not the exact recipe she got from her grandmother and her mother. We changed it a bit because in Central Europe people hardly eat spicy food. If it’s a bit spicy, well, not that spicy, I’d say it’s the sambar. The rest is just like what my grandmother and my mother cooked and ate in Sri Lanka. And yes, she’s unfortunately away on holiday. But whenever she’s away in Sri Lanka she always brings a good spice mix with her and that’s usually enough for a year to season the masala potatoes. One of our main ingredients is dried potatoes. Chilies, that’s Toor Dal, that also goes into the masala potatoes. To be precise, four key ingredients go into the masala potatoes. They are dried chilies, cinnamon, mustard seeds, and Toor Dal. And those are fresh curry leaves, which aren’t always easy to get. My friend has an Asian shop and he always saves some for us. Why is it so hard to get them, well, to get them fresh? Because the people in Asian shops always store them and after a week they’re so dark, you have to sort them out a bit. This is what they look like when they’re dried out. This is the perfect one and it tastes just like that. Now we’ll get the sharp knife and just cut it into big pieces. Now we can actually cut the chilies. Everyone can decide for themselves how many green chilies to put in. Since we always produce larger portions of potatoes, we’ll add a bit more, of course. Who made the logo ? A friend of mine from Hamburg did it, he made a lot of things for Korean street food. Jan , and the picture is of my mother, it almost looks like this, almost , and the sword was because the woman is holding it in her hand, that’s how you harvest rice, exactly , it’s supposed to be a nasty old mum who can cook, I think he did a very good job, but your mum isn’t nasty, or no, she’s not nasty at all, she was very, very nice to us and always did the best for us, we wanted to create a logo that isn’t the typical sari-wearing mum from Indian restaurants from the 80s 90s, who stands there in a Bollywood style and kind of smiles at you, but it should be someone who seems like, hey, I’m making a good dosa that tastes good and if you want, come and eat it, if not, then don’t, maybe I can take the stems off and you just cut it in half, or okay, yes, let’s save ourselves a bit of time, let’s put this away for now, the potatoes are ready, the peppers are coming over too, now it’s time for the baby onions, should I just peel the onions and you cut them in half, yes , that’s maybe easier, a little trick from our friend Gundula Gause (TV news presenter), she says when cutting onions, always take a glass of water and then you take a small sip in your mouth and when you cut the onions your eyes don’t water I’m doing that now You can see how that affects me, it didn’t work out that way, it didn’t work out that way, what do you say, sunglasses, that would be something to try again, we could also use a few tips on how to peel onions without crying, yes, there are always ideas, but I don’t think that people give these tips, I think I don’t cut up that many onions, or they only do it for a couple of fried eggs, Shiva Pankt cuts onions, quick, quick, onions, done, now it’s time to do the washing up, she said the other day that she wants it cut up, here’s the small thing, how small, or yes, like that, eight pieces , now all the things that we’ve pre-cut go into the pan with oil, they’re heated up , here are the chilies , stir, curry leaves, now comes the dal, the masala mixture for the potatoes, everyone makes their own decisions , the most important thing is the curry leaves, dal , sorry, mustard seeds and chilies, the rest is up to you to decide, I like the color when the curry leaves are fried in oil, that’s the smell, and also how nice it looks and they mustn’t burn, these curry leaves are really nice and crunchy That’s it until the wife comes and makes the curry, which goes up here now. So this needs to simmer for a bit and here ‘s the home-ground masala powder , which we mix ourselves at home. In this case it comes from “Pamy Cherry” where my mother is at the moment. Masala potatoes, how does it taste, spicy and good ? We’ll then transfer it to the 5 l bucket and let it cool down. Then it’ll be ready to go tomorrow and then maybe a bit coarsely and then you can call it a day. Okay , yes, yes, then we’ll just see each other tomorrow afternoon, tomorrow evening, yes, thank you for your time, with pleasure, right now. This is for the Dosa Dürüm, it’s a West Berlin conversion for people who don’t like spicy food. You said earlier that you always use seasonal vegetables. No, we check the mushrooms to see if we can. We always alternate between button mushrooms and oyster mushrooms because we have a good fruit and vegetable shop around the corner that saves that for us too. Bye , Ciao. Great like roast chicken. The food where my mother comes from is actually 80% vegan . A little bit of yogurt and a little bit of ghee, like clarified butter, is used, but it’s mostly vegan, which also has to do with the Hindu background. People hardly eat any animal products at all, as it’s a bit of a conservative Hindu region, so people are very careful about that. And how about you? I make sure I don’t eat too much. I actually eat everything, but I don’t eat kebabs everywhere. Let’s put it that way, but otherwise I eat everything . Now let’s make some pickled onions in vinegar, sugar and vinegar. Now, pickled onions in vinegar. Start of production of “Guacamole for Dürüm Dosa.” Now we make the tomatoes. Why is this separated like this, otherwise it will all get too mushy with the avocado, you know. Let’s stir it well. All of this will be kept in the fridge for tomorrow’s market day. Preparation of the dosa batter and the rice . For the dosa, we need Urid Dal ( broken rice), fenugreek, and Toor Dal. These are mixed together. and then rinsed under water twice and then the same amount as the rice and dal is in it is filled with water and soaked for at least a day or 8 hours then you can puree the batter a day later and then we have the dosa batter salt and pepper belong in there of course why isn’t the batter ready here we already prepared the batter two days ago the normal process would be that we add water now wash it thoroughly twice and then fill it with the same amount of rice and lentils with water let it stand for a day and then we would puree it and put it in different containers and then it ferments for a day and then it’s ready to go a little bit of water still needs to be added so that it’s not too thick this is what the batter looks like when it’s ready it turned out perfect oh my god this is what the finished dosa batter looks like when it’s fermented for a day and it has the perfect consistency when it’s a bit thick it always reminds me of smoothies when you put a lot of fruit in it frozen fruit is best and the Dough should look like this and I have to listen to it exactly the bubbles you can see them down here for example these small bubbles Why do your mother and your aunt prepare the sambar and the chatney The sambar and chatney requires a bit of cooking experience and to do these little clever things that’s why they do it from day 1 especially my mother and my aunt come and drink tea together and do it very relaxed we would also like to show you my mother but unfortunately she is away and my aunt who is going to cook this for you now she doesn’t want to appear on the internet because she is just shy exactly I would say so because of shyness you won’t see her face but you can still enjoy watching her cook Preparing Masala Sambar & Chutney Sambar & Chutney need to simmer for about 20 – 30 minutes Tamarind – The flesh is similar to that of a date The tamarind tastes sweet and sour at the same time Yes , we’ll call my mum in Sri Lanka now she’s probably sitting in the garden in the sun under the mango tree 4 p.m. – Both The sauces are now simmered for a further 3 hours. Hello from Berlin to Sri Lanka. Hello, yes, hello from Sri Lanka. Are you bringing spices for the Dosa directly from Sri Lanka ? Yes, yes. And why is it so important that they come directly from Sri Lanka ? Because it is very natural and very fresh here. That ‘s why how did it come about that your son started the Dosa Bike? She says it’s a very good idea and she’s happy that it was inspired by her. Do people not eat meat at all in Sri Lanka ? She says that meat is eaten occasionally. The strictly religious Hindus obviously don’t eat meat at all and are mainly vegan because of yogurt and things like that. There is no refrigerator culture there and more fish is eaten, seafood, because the coast is right on their doorstep than meat products. What did you think of it when your son designed the poster with you on it? She said when she saw it she was very happy about it, but she doesn’t see herself in the picture , but she finds the idea of ​​the sword, which is actually used to harvest rice, very funny and she still finds it amusing. Where does my mum get the recipe? The next day – 8:30 in the morning So for the rest we have to wait Who are we waiting for Heinz Heinz is coming now he is such an old bicycle dude worked for Messenger for a long time did crazy things managed a big gallery he is an architect taught at the university crazy guy very intelligent and He’s been helping me with everything to do with building a bike for years. Hey, good day, Heinz. Hello Tamir, super punctual, oh, that tough Bavarian, how are things going? Well, let’s get started , let ‘s get started, right? And let ‘s put this down for a moment, 1, 2, 3. Now we’ll find out whether I’ve got the right one. OK , let’s go, hopp. Where are the screws ? Put this screw in. We’ll put a screw in there, yes , and on the other side we’ll counter it so that it always stays flexible. The screws that come loose will be better. The Bedouin tent is up, thanks. So now usually comes the moment when we say goodbye to work. I can actually go shopping now, Tamir, don’t you have to get something else ? I have to go and quickly and need some more cheese, friends. See you soon , I’ll be back. Now it’s time for the foils. No, over there. Here I am again, here he is back again, okay. Heinz taught me, not to knock like that, to hammer like that , but neatly. My boy, he always says neatly. The bike, yes , you built it yourself. The three of us built it. Exactly three of us, a welder , a carpenter and me, based on my ideas. Exactly, there were three of us , and lots of other people who kind of added their two cents. They gave inspiration to the tea for Heinz. Heinz, would you like to pour this in? How much? Half. Where did the ideas come from ? We often saw it on holiday in India and Sri Lanka, that people sell it on bicycles , actually with real coal stoves , that it is heated with coal and not with gas, and that people drive from street to street and then sell it, and that was very inspiring, then to work on an idea like that in South Asia, there are no major hygiene regulations here, the worktop has to be made of stainless steel, the sink and all that stuff, and it is easier to implement, and here it was a bit more difficult than the first time with Masala Dosa, I think in Germany, but as you can see, it worked. The Persian carpet, you can give me the plate, okay , great, thank you , don’t make it too thin, mix it well again. Homemade Masala Potatoes, oh sun, I love you , not to be confused with the Sri Lankan “Kottu Roti” you Tamils, if you should see this , it’s another Sri Lankan specialty “Kottu Roti” it’s called it’s chopped roti Roti is something like a flatbread , isn’t it, young man Homemade Sambar Masala Homemade guacamole for Dürüm Dosa Fried oyster mushrooms for Dürüm Dosa Homemade spicy peanut sauce This is a spicy peanut sauce that I made myself with fresh peanuts I just wanted to try it with the dosa and not just spicy sauce, it’s too boring for me oh, it tastes good of course you always have to ask people because a lot of people have nut allergies so you don’t do something that you don’t like that’s exactly our Doser Dürüm which I developed as a collaboration between a dosa and a doner kebab and it’s going really well because it’s practical you can eat it on the go there’s no curry not much chutney and people love it and find the Names also funny so hello Tamir now I’m off now thanks Heinz for the help we’ll see you tomorrow morning see you tomorrow at 9 a.m. in the old spirit old spirit 9:30 a.m. okay bye take care how long have you known each other we know each other from the café um 2018 yes around 17 18 he always has a bicycle column World Press they’re called and he wrote about us there and he often worked for us *In the video description you will find the link to Heinz column washed organic leaf spinach organic Gouda cheese black sesame what’s so special about them when they burst like that when they go on top of the dosa then you have a lot more aroma you have a nutty taste in addition to the dough that’s around it so I have almost 28 years of classic gastronomy behind me now in every area and with Corona we obviously had to rethink a bit what can we do if a situation like that arises again where everything has to close and in the time Also the idea of ​​saying okay, let’s give it a go and try to build a Dosa Bike and it actually worked from day 1 in combination with a bike just two products healthy above all it’s gluten free it’s vegan it’s fast food which means people don’t wait so long of course and yes and of course it’s fun otherwise I wouldn’t do it yes of course as you have seen it’s a lot of preparation because we cook everything fresh the day before it gets here and setting up the first portion then several hours are gone but when it works it’s even more fun Hi, can I get a Masala Chai you can get one if you like 11 a.m. – the market starts Sri Lankan rice and lentil pancakes with masala potatoes Hi please hi I would like a Masala Dosa very much do you want to eat here or take it with you do you like it a bit spicy or mild yes a little there’s a bit with peanut in it fresh is okay yes homemade chutney coriander Mama Masala Dosa with sambar & chutney enjoy your meal thank you I saw you always do the Dosa Do you also always put oil on it ? What is this oil? It’s masala spice and oil so that the dosa gets crunchy on the bottom and secondly so that it doesn’t burn immediately on the hot stove. A bit of oil then you get a crunch around the outside and the inside is nice and soft. Is it because of the weather today that the market is less busy, I would say. It’s definitely because of the weather. I think this drizzle has a big impact on people , but it can change very quickly. There’s a rush, maybe 12 to 1, then 2 to 3 and then 4 p.m. until the end. Do you believe in karma? Definitely . It’s clear that if you regularly do bad things, that something bad has happened to you. Does that have something to do with your background or not? I think there’s a general rule that if you believe in it, you’ll have fewer troubles in life. Hi, twice or yes, did you want to eat it here or take it with you? All right, do you want it spicy or mild? So for me, spicy. I have a spicy sauce in combination with Peanut is someone allergic or something like that Peanut is okay yes okay The colleague who likes to cook Asian dishes at home I also try to make Dosa but of course I can’t make it as good as you I also use the one you get at the Indian market but the batter is really easy to make yourself or you can just make it if it’s warm at home for fermenting, best to put it next to the radiator, there’s an option with cheese or egg or vegan as it is, vegan please hello I also use Masala Dosa, I really like home-pickled onions, yes thank you, that’s right , that’s nice, thank you very much, enjoy it, yes thank you, thank you, you wanted to eat here too, yes what exactly are Sambar lentils, tomato, carrot and lentils boiled up, you dip them in and then you can eat it, simply explained, a thin curry, let’s use a Masala Dosa, I really like it in the spicy sauce, is there peanut in it, that’s no problem, or no, luckily not, that’s great, enjoy your meal , that’s right, thank you , that’s nice, thank you very much, enjoy your meal, thank you hello hello which ones are spicy, no, I have a peanut paprika paste, it’s so mild, I can add that in, but I don’t really want anything spicy, yes it’s not spicy at all, in comparison to Sri Lanka, not spicy , not spicy at all, either mum ‘s first or secondly , if you have never eaten Dosa before then I would stick with the classic Masala Dosa, okay , you can combine it with cheese or vegan, as it is, with or without cheese, I’d be happy to thank you . Enjoy your meal , thank you, does it cost more or does it cost extra ? No, then that’s fine, okay , do you want it spicy or mild ? Mild, thank you very much . Bye , no, that’s the Masala Dosa, that’s the Masala Dosa, I want to eat the Masala Dosa, yes, do you want it spicy or mild ? Spicy , is anyone allergic? No, everything’s fine, we’ll eat outside or I think we’ll eat inside, thank you very much , please , should I open the door for you, what are you going to do now? Now comes the Dosa Dürüm, Zack and then out, no , yes, I would like to try it now. Dosa Dürüm, oh where’s my money? Just make a normal Dosa, okay , next time we’ll have it with eggs, here look, I have something like this here, enjoy, great, thank you, you can have the Masala Dosa with cheese or vegan, as it is. Unfortunately, we can’t make an omelette. Unfortunately, we forgot the eggs today. There is an option with cheese or vegan as it is no coriander we don’t have any coriander okay should I cut it into two pieces for you yes please enjoy it thank you what motivates you gastronomy has always been like this you produce what you give the people who eat it they are happy that is of course a very nice feeling and that also motivates you to keep at it every day and to refine it and make it better I would say that yes so you know what you have just done the people are pleased they eat it and are happy about it please enjoy your meal

“Mamas Pfannkuchen auf dem Fahrrad gebacken” ist eines der populärsten Street Food Gerichte Nord Sri Lankas, dass authentischer nicht sein könnte, welches wir Euch in dieser Episode “Street Food Berlin Germany” präsentieren dürfen.
Dosa sind Reis-Linsen-Pfannkuchen aus Sri Lanka und Masala bedeutet dort Gewürze. Die Basis bildet der aromatische 48-Stunden fermentierte Reis-Linsen-Teig und die Masala-Kartoffeln. Doch das aufwändigste sind die Soßen Sambar Masala und das Chutney, die in einem aufwendigen Prozess nach Familienrezeptur immer einen Tag vor Markttag hergestellt werden.
Die “Masala Dosa” werden dann auf dem selbstgebauten Fahrrad zubereitet und verkauft, ganz traditionell als Street Food, so wie man es auch aus Sri Lanka kennt.
Das Mama Dosa Bike ist wahrscheinlich deutschlandweit das erste seiner Art – aber viel wichtiger, die mit viel Leidenschaft handgemachten Dosa bringen ein Stück Sri Lanka nach Berlin. Danke für dieses Geschmackserlebnis!

➡️BABY’S DOSA BIKE
➡️Wochenmarkt Maybachufer
➡️Di & Fr, 11 – 18.30 Uhr
➡️Schillermarkt am Herrfurthplatz
➡️Sa, 10 – 16 Uhr

➡️Instagram: https://www.instagram.com/babysdosabike
➡️Heinz über das Dosa-Bike: https://radundkultur.wordpress.com/2023/10/02/babys-dosa-bike/

0:00 Intro
1:18 Masala-Kartoffeln
34:45 Toppings
47:48 Teig
51:24 Sambar & Chutney
1:08:40 Mama
1:11:33 Das Fahrrad
1:16:08 Aufbau
1:43:18 Der Markt beginnt
2:08:20 Outro

#dosa #dosamasala #srilankafood #streetfood #streetfoodberlin