Breakfast Challenge Day 06, Multigrain Dosa

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Dosa is a staple at our house. The fridge is always stocked with Idli/Dosa batter and it’s just so convenient to whip up idlis, dosas, uttapams and appams and what not!

Dosa is a savory Indian pancake roasted on a pan to a crisp if that’s how you like it. A crisp ghee roast is our all time favorite.

So traditionally, dosa batter is made at home with (uncooked) boiled rice and urad daal soaked overnight and then ground to a fine batter allowing it time to ferment and rise. However, I believe it does require a lot of practice to get it absolutely right which is why I prefer just buying it off the stores and then I’ll add raagi (finger millet) flour or assured flours to it to increase its nutritional value. For this I did the same.

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  • On a hot pan, spread the batter with the help of a deep scooped ladle.
  • Sprinkle chopped spring onions and veggies of your choice
  • Dust the top with some chaat masala (optional)
  • Cook on a slow flame until golden brown and crisp

Serve warm with molaga podi (chutney powder that’s douce in sesame oil), coconut chutney or even a yoghurt dip tastes delicious.

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Thank you for reading!

Stay tuned for our last day tomorrow, Egg mayo sandwich.

Breakfast Challenge – Day 01 , Appe Pancakes!

So day 01 of the menu, Trilok woke up all chirpy and oh! so excited. The very prospect of exercising his right of choice had him actually behaving himself. However, I knew he was about to be a little shortchanged on day 01.

Today was Appé Pancakes day. Appé / Appams / Uppamams are traditional Indian shallow fried dumplings/doughnuts either made sweet or savory. The batter can be made of virtually any flour and they’re almost always quite delicious and super easy to make.

This one time I took pancake batter and made them in the appé pan which got the kids super excited and hence appé pancakes were born. The appé pan is basically a skillet with holes burrowed on its surface. You drop in the batter and fry until golden brown then turn the dumplings/doughnuts over.

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I made the batter with ragi (finger millet) and beetroot pureé sweetened with jaggery but flavored with vanilla extract and cinnamon, shallow fried in pure ghee till crisp form the outside and soft on the inside. Though I thought they did look a little bit dry. To compensate for the dryness in texture and their lack of visual appeal I drizzled honey and dusted powdered sugar over them in hope that that’d help.

Trilok sits at breakfast table and starts to eat, I hear nothing from him. No thank you mumma, no I don’t want to eat this. Nothing! Turns out he won’t say anything because this was the breakfast of his choice. However, it missed the mark visually. In making the dish ultra healthy I think I may have taken the fun outta the process. He did manage to finish his breakfast without a fuss though and at the end he says. “Mumma, I liked what you made but I wish it looked like the appé pancakes I usually eat.” A complete heart-break and heart-melt moment for me.

For tomorrow I’ve decided to not over do it and yet allow him and myself the satisfaction of enjoying this process and journey that we’re now on.

On the other hand though, Tara was over the moon because she didn’t care about the look of the appés, it was all about the flavor for that girl. Phew! (I must admit though, they tasted like little pockets of cinnamon cake)

Lesson learnt at the end of day 01:

This is NOT a battle of him vs. me. This has to be about me lovingly making things of his choice without making him feel sorry that he even agreed to design a menu in the first place. Love, Nuture & Nourish all the way!

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Raagi Appé Pancakes Recipe

Ingredients:

  • 4 tbsps of naachni or raagi Flour
  • Two tbsp. of beetroot pureé
  • A pinch of salt
  • Few drops of vanilla extract
  • A pinch of ground cinnamon
  • 3 teaspoons of jaggery or a mashed ripe banana
  • A pinch of baking powder or one egg
  • a drizzle of water, enough to make a thick batter of pouring consistency
  • Ghee for shallow frying

 

Method:

  • Mix everything and make a thickish pouring consistency batter
  • Drop the batter one spoon at a time and Shallow fry in ghee
  • Toss them over once the bottom side is golden brown or appears sufficiently crisp
  • Remove from the pan once done and serve warm

 

Up tomorrow: Banana & Raisins Wholewheat Waffles

Thank you for reading!