A breakfast here is most of the time dosa or idli or any
south Indian Breakfast, may be poha or anything that will fill our stomach. I feel
good that I don’t get muesli or cornflakes on my breakfast table always, may be
that is healthier option but our south Indian breakfasts are no less to these.
Whenever I ask ‘M’ what does she want for tiffin box most of
the time her answers will be Dosa, Idli or chapathi or Paratha, tikki, she
never voluntarily asks for sandwiches but I do 2 varieties of them one is with
mushrooms and cheese, the other is corn and cheese. She eats these happily.
Recently I have tried giving her some food that she could eat with spoon at
school like Usli, poha (but not regularly).
This is one such Dosa recipe which I made just to empty the
fried chana/Hurigadale in kannada/hurkadlo in konkani/putani in kannada which
hubby had got and was just lying in the shelf from a long time.
Here is what we need
for Hurigadale Dosa:
½ cup Urad Dal
¼ th cup Putani/Hurigadale/hurkadlo
1 cup Dosa rice
2 tbsp poha
Salt to taste
Oil for brushing on the dosa
Method:
Wash the Dal’s and rice very well and soak it all together in
water for 4 hours.
After 4 hours grind it in mixie/Mixer grinder or blender
into a very smooth paste to a normal dosa consistency.
Add salt and allow it to ferment overnight or for 8-10 hours.
Next day morning or just before making the dosa heat a
griddle or dosa pan and pour small dosa’s and brush some oil or drop a little
oil on the sides and flip it over another side and remove the dosa from the
tawa.
Note:
If you are using a Grinder then you can increase the rice
quantity to 1 ¾ th cup
If you live in a cold place then make sure you keep your
batter in a hot place so that it gets fermented well or else the dosa batter
wont ferment and dosa will not come good.
To Serve along with this Dosa I made green tomato chutney from Siri’s blog
Ingredients for the Chutney:
6 medium green tomatoes
3 green chilies
4 tbsp dry roasted white sesame seeds
1 tbsp roasted cumin seed powder
¼ tbsp dry roasted fenugreek /methi powder
Tamarind, peanut sized
¼ tsp turmeric powder
1 tbsp oil
For Tadka / Tempering:
1 tsp urad dal
½ tsp mustard seeds
few curry leaves
a pinch of hing
1 tsp oil
Lets Proceed in Making the chutney:
1. Heat a tbsp oil in a kadai/pan,add tomatoes and green chillies. Cover and cook it for few minutes until the tomatoes get mushy. Add tamarind, fenugreek powder, cumin powder, turmeric, salt and sugar.
2. Allow it to cool and then grind this tomato mixture along with sesame seeds to a nice paste.
3. Heat oil in a small pan or tadka pan and add urad dal, mustard seeds when the mustard seeds splutter add hing and curry leaves. Temper it over the chutney.
6 medium green tomatoes
3 green chilies
4 tbsp dry roasted white sesame seeds
1 tbsp roasted cumin seed powder
¼ tbsp dry roasted fenugreek /methi powder
Tamarind, peanut sized
¼ tsp turmeric powder
1 tbsp oil
For Tadka / Tempering:
1 tsp urad dal
½ tsp mustard seeds
few curry leaves
a pinch of hing
1 tsp oil
Lets Proceed in Making the chutney:
1. Heat a tbsp oil in a kadai/pan,add tomatoes and green chillies. Cover and cook it for few minutes until the tomatoes get mushy. Add tamarind, fenugreek powder, cumin powder, turmeric, salt and sugar.
2. Allow it to cool and then grind this tomato mixture along with sesame seeds to a nice paste.
3. Heat oil in a small pan or tadka pan and add urad dal, mustard seeds when the mustard seeds splutter add hing and curry leaves. Temper it over the chutney.
Enjoy Cooking,
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