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.
- 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.
Thank you for reading!
Stay tuned for our last day tomorrow, Egg mayo sandwich.
It’s the season for juicy crimson carrots, and the mandatory preparations of what I’ve grown up on, carrot Halwa, carrot Mithai and all other yummies that the season calls for.
Though these were preparations that my gorgeous mum cooked up for me, I’ve decided to start my own little tradition of using this beautiful veggie for a jam. A lovely, lightly spiced jam that goes well with breads, crackers, pancakes, chapattis or even as a dip with bread sticks. I prepared this in Chennai, and Trilok lapped it up with his Pati’s (grandma) dosai. It was just the perfect evening snack.
The Jam stores well in the fridge for a couple of weeks. I have to admit, though it takes a while to prepare, it’s well worth the effort.
- 2 cups of carrots, coarsely shredded
- 1/4 cup fine sugar
- Juice of half a lime
- 2 pods of cloves
- A pinch of nutmeg powder
- 2 cups of water
- In a bowl combine the shredded carrots, sugar, lime, cloves and nutmeg and steep in water. Cover and refrigerate overnight
- Transfer the mix to a pan and on a low flame bring to a boil until carrots are well cooked and the is liquid syrupy. This takes about 45 mins to an hour. Add water if necessary
- Pull out the cloves and discard
- Take a table spoon of the carrots and keep aside
- The rest once cooked and cooled, grind to a pulp in a blender
- Transfer it back to the pan and combine the shredded carrots to the puree and bring to a quick sizzle on medium
- Pull it off the flame, cool and store in a glass mason jar
- Use as per requirement