Spin’s Avantika Vandanapu drops a new beat on her favorite family recipe

As the star of the popular Disney Channel movie, Spin, Avantika Vandanapu shared a favorite family recipe. While it might not be tikka tacos that were finally added to the Spirit of India restaurant in the movie, this flavorful dish is one that many families will want to discover.

During a recent conversation with Vandanapu, she shared that if she wasn’t an actor she would love to be a chef. As a huge cook herself, she said “if you ask me to list off all my favorite recipes I can go on for days.”

Although she is not a big spicy person, which she admits isn’t common in the Indian community, she appreciates flavor. Sometimes that flavor leads her to blend food ideas from different inspirations. From family recipes to American influences, there are a variety of options on the plate.

Since Vandanapu enjoys exploring flavors in the kitchen, she encourages others to try new recipes. She recommended using spices to bring the flavor.

Specifically, she said “turmeric is a really good spice, and it can be a little overpowering. It is best to use it in limited quantity.” And, she recommends using coconut or cashew milk in recipes. Often an ingredient in a curry, those milks can add a touch of Indian flavors to any dish.

Lastly, Vandanapu loves cardamon. A common ingredient in Indian desserts, she recommends trying an Indian rose cake. While it might be a wedding tradition, that flavor could make anyone swoon.

Since the Disney Channel’s Spin shows how music is important to every aspect of life, it begs the question. What music would be playing in the kitchen while Vandanapu cooks? She said that the music would have a “slow and steady beat.” While that beat keeps her going, she finds it relaxing. She said that she likes “to take my time -and I like to make sure that everything is perfect.”

Avantika Vandanapu South-Indian Dosa with Peanut Chutney recipe

While Vandanapu might have a slow and steady beat in the kitchen, her favorite family recipe, South-Indian Dosa with Peanut Chutney recipe, could be a bold spark at breakfast. Vandanapu describes the recipe as “like a savory crepe.” Her family serves it with a chutney, or dip.

Vandanapu enjoys this dosa recipe because it is  “a little bit sweet” and yummy to eat. Eaten first thing in the morning with a cup of chai, it might be the perfect way to start the day.

South-Indian Dosa with Peanut Chutney recipe

Batter Ingredients

• 3 cups white rice
• 1 cup urad daal (split, skinless black gram)
• 3/4 teaspoon fenugreek seeds
• 2 teaspoons of split chickpea lentils
• 2 teaspoons of tapioca pearl or sago – optional (sabudana in hindi)
• 2 3/4 cups water, plus more for soaking
• Kosher salt, to taste
• Ghee (or vegetable, canola, or sunflower oil)

Batter Preparation

• Wash the rice and urad daal well and drain. Add the fenugreek seeds to the mix and add enough water to the bowl to cover the mixture by about 2 inches. Soak overnight.
• The next morning, drain all the water from the rice mixture. Add to a high-speed blender and process—adding 1 3/4 cups water—until a smooth yet slightly grainy paste has formed.
• Transfer to a large mixing bowl and gradually add another cup of water to make a batter. The consistency of the batter should be such that it thinly coats a spoon dipped in it.
• Add salt and keep the dosa batter aside in a warm, dark spot, covered, for 8 to 12 hours. After this fermentation, stir the batter well. It will have thickened to coat a spoon thickly. It is now ready to make dosas.
• Put some ghee or oil in a small bowl and keep ready. You will also need a small bowl of water, a large, flat nonstick pan, paper towels, a ladle, a spatula, and a basting brush.
• Add a scant ladleful of batter to the center of the pan, much like you would for a pancake.
• Begin to spread the batter in sweeping circular motions to form a pancake of roughly 8-inch diameter. Do not be alarmed if the dosa develops tiny holes as you spread the batter. This is normal due to fermentation.
• As soon as you have finished spreading the batter out on the pan, dip the basting brush in ghee and drizzle all over the surface of the dosa and around its edges. Then turn it over after a couple of mins and let it sit for 30 seconds and dosa is ready. Fold it into half onto a plate.

Peanut Chutney Ingredients

• One cup Peanuts
• 2 green thai chillies
• Plain non flavored yogurt – 1/4 cup
• Salt as needed
• Water as needed
• Fresh Cilantro Leaves – 1/3 cup
• Fresh Mint Leaves – 1/3 cup

Chutney Seasoning ingredients

• 1 tsp Oil
• ½ tsp Mustard Seeds
• ½ tsp Cumin Seeds
• ½ tsp Urad Dal
• Fresh Curry Leaves – 1/3 cup

1. Fry peanuts in a non stick pan without any oil until they turn golden brown and keep stirring continuously. Let them cool.
2. In a mixer add roasted peanuts and all the other ingredients (other than seasoning ingredients) and blend coarse and add water as required.
3. Grind until the chutney is smooth, adding water as needed. Remove onto a bowl.
4. Heat the 1 tsp oil into a small bowl until it is moderately hot. Then put all the seasoning ingredients until they splatter. Then put the seasoning into the chutney and enjoy with hot dosas.

Spin can be seen on the Disney Channel. Avantika Vandanapu is an actress, singer and model.