Prologue

One day when I get famous and need fillers for my book, I might give this more thought ..... for now this will do. I claim to be no expert at either travelling or cooking or the random things I write about... But I would like to collate all my good memories (and efforts) into this space for reminiscing on those grey rainy days... What Blog its more of a 'Brag'!!

My Thank You Speech..........

I was introduced to cooking in the early years of my life by my Aayi while I sat at the kitchen dining table while she mixed spices and vegetables to create those sumptuous dishes. My brain took in what I did not intend to learn. My Aayi is a fantastic cook. Each day I woke up to a sit down breakfast of Idlis, Dosas, Upma, Dodak, Usli and the likes. A far cry compared to the ‘eat while you dress’ cereal we make do with these days. Any efforts Aayi made of training me in the kitchen went futile. It is hence ironic that Aayi, ‘my first teacher’ is still to taste anything cooked by my hand. My hard core cooking days started only when I moved to UK with my husband a few years ago. My husband, like a true martyr, suffered through my numerous cooking expeditions. His encouragement, fulsome praise where due and frank critical review drives me to try something new each week. It is to these two people that I owe whatever little cooking I know or strive to know today.

Quick Crisp Dosa


Dosa has got be be one of my favourite dishes. I guess it all comes down to the Dosa wala outside Gowalia Tank who makes 'out of the world' dosas. The other person is me mom!!

The normal dosa making procedure takes two days. I can never remember to soak up the rice and urad daal on time and hence we almost never made any dosa at all. All this before my mom gave me this magic recipe. True it doesnt taste as good as the regular ones but is still really crisp and the closest you can get in taste. Now at least I can have home made dosa as often as I can!!

Ingredients
1 1/2 cup rawaa
1 cup urad daal (soak overnight but 3 hours is just fine)
salt
Grind the urad daal with water. Add the rawaa and salt. Mix well. Adjust to dosa consistency by adding water.
Heat a non stick pan. Spread oil for the first dosa. When its quite hot, spoon out the batter in the centre and spread it with a rounded ladel in concentric circles starting in the centre till the last circle is closer to the edge of the pan. Once golden flip it on its rear.

The next few dosas can be made by sprinkling water on the hot pan (fatfree for the calorie conscious) . Or make butter dosas by spreading butter after spreading the batter on the pan.

Eat em hot with sambaar, yellow potato bhaaji and chutney.

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