Breakfast Challenge Day 06, Multigrain Dosa

IMG_8556

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.

IMG_8557

  • 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.

IMG_8559

Thank you for reading!

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

Baby Style Methi Mattar Malai

I’ve been thinking of developing Indian style gravy subzi’s (curries) for T to get him familiarised with the flavours. So this is the first of hopefully many to come, baby style Methi (fenugreek) Mattar Malai.

peas

methiIngredients:

  • 1 Cup green peas boiled and coarsely mashed
  • 1 Cup chopped methi
  • 1 Tbsp ghee
  • Pinch of cumin powder
  • 1 Small pod of grated garlic (optional)
  • 1/2 Cup fresh cream
  • 1 Cup milk
  • Salt to taste

Preparation:

  • Warm the ghee in a wok and add the cumin powder
  • Add the garlic and cook until soft
  • Add in the Methi and sauté till its cooked
  • Once cooked, add the boiled mashed peas
  • Pour in the fresh cream and milk and simmer on low, careful not to boil for long since the cream and milk can split
  • Add salt to taste

Serve with bread/chapatti or as is.

Also, if you want to give it more body you could add in some cooked and broken brown rice.final