Sorry Guys, Have been crazy busy the last week. Am lecturing a unit that has over 500 students-it is demanding. 1 more week of craziness and I should be done 🙂
Dosa-I grew up having this for brekky, lunch and dinner 🙂 Mum would make soft dosas, put them in a heat sustainable container with chili and lentil spice mix. Yum 🙂 One of my wedding gifts was this dosa batter grinding machine. I wasn’t interested to bring it here. It takes 2 hours to make the batter, 12 hours to ferment. Sanju loves it so much we paid extra to import it here. [Have you ever secretly prayed for your luggage to go missing?-Well, I did] I am trying to fall in love with this machine-Not yet. I make dosa batter once in couple of weeks. Sanju’s sister does it every 3 days 😐 I admire her-She is such a dedicated mum and wife.
To keep my taste buds happy, I am trying to make a collection of different types of Dosas and Chutneys. The very first one-is my ever favorite-Split yellow mung lentils dosa. Good news-no rice in this-purely lentils, some spices and herbs, no need to ferment this dosa. Good to go once you grind the batter. A healthy brekky to start your day.
- Split yellow mung lentils-1 cup-soaked in water-> 6 hours
- Dry red chili-3-soaked in water-> 6 hours
- Ginger-an inch piece
- Mustard seeds-1 tsp
- Cumin seeds-1 tsp
- Fennel seeds-1 tsp
- 1 red onion-very finely chopped
- Couple of Sprigs of Curry leaves
- Asafoetida-a pinch
- Salt-to taste
- Rice bran oil/Coconut oil
- In a high speed blender, add soaked dry chili, ginger, 1 sprig curry leaves and blend it into a paste before adding yellow mung and make a batter (not watery as in crepes or pancakes)
- In a seasoning pan, add oil, mustard seeds, cumin seeds, fennel seeds, asafoetida, curry leaves and when the seeds pop out, add onion and fry until translucent and pour it over the batter.
- On a griddle, spread the batter like a pancake. Wait until it goes golden brown and flip and cook over the other side
- Serve with Peanut Chutney(recipe coming soon)