Gothumai Dosai - Whole Wheat Crepes

My mom is a diabetic and she always made this at home for herself, but I never attempted to taste this when I was at home. The first time I got to eat this was in my in-laws house. My mother-in-law made this for all of us and believe me, this is the simplest and healthiest food that we can prepare.

As I have said before I try to make chapathi's whenever possible. Last weekend I was unable to prepare the chapathi dough in advance and remembered my mother-in-laws godumai dosa. The best part is this does not need fermentation and batter can be prepared just before making the dosa.

Here is the recipe:

Ingredients:

2 cups Whole Wheat Flour
1/2 cup Rice Flour (this is optional, will make the dosai crispier)
Salt to taste
Water to make the batter

Method:
Mix all the ingredients with water to make a batter in the consistency of dosa batter (Add water in increments so that you do not make the batter too watery).

Make the dosa's in a non-stick pan and serve hot with chutney of your choice.

Vazhai Pazha Dosai/Banana Dosa

 Banana is a staple food in my house and most of the times it becomes so ripe that both of us do not want to eat it. Hating to throw away food in trash, I am always thinking of ways to include them in everyday food.

The other day when we were watching Pandiyaraj's son's debut movie Kai Vandha Kalai. In the movie Pandian makes Vazhai Pazha dosai for his future son-in-law.  What a great way to use those left over ripe banana's. So here it is. The recipe for Banana Dosa.

Ingredients:
2-3 Ripe Banana's
2 cups Rice- 2 cups
1/2 cup Aval/Poha/beaten rice
1 tsp methi seeds
Salt to taste

Soak the rice, Aval and methi seeds in water for 5 hrs. Peel the Banana's and mash them. Put the banana, soaked rice, aval and methi seeds in a grinder or blender. Add some water and grind to the consistency of a Dosa Batter.

Tip: It is always good to add water in little increments while grinding as this will give us a good idea on the consistency of the batter we are preparing.

Remove and keep it over night for fermentation.

When you are ready to eat the dosa, add salt to taste, mix the batter and make dosas on a non stick pan.

Serve with Cutney of your choice.

Friday Food: Paruppu Adai

We normally go out to get our weekly grocery on Friday evenings. I usually get very tempted to eat out or I snack in various places and will not feel up to dinner when we return home. Hence for the past couple of weeks I cook before we go out for the evening and avoid eating outside.

Since we miss eating out on Fridays, I decided to make something interesting today. Adai is something my mom never made when we were growing up. We always stuck to the usual Idli/Dosa and never attempted Adai. I have eaten this at local food joints and have always wanted to make this at home.

When I finally made it today, it was a super hit. Looks like we'll be making this yummy treat many times in the days to come.

Ingredients:

1/2 medium onion
1/2 cup Idli rice
1/4 cup urad dal
1/4 cup toor dal
1/4 cup channa dal
1/4 cup moog dal
1 inch piece of ginger
2 dry red chillies
1/4tsp hing/Asafoetida
salt to taste
1 sprig curry leaves
a few coriander leaves

Soak all the dhals together for atleast 2 hours. Also soak Rice for atleast 2 hours. Drain the water from the soaked dhal and rice. In a grinder/mixer add the dhal, rice, ginger, chopped onion, red chillies, curry leaves, coriander, salt and hing/asafoetita.

Grind everything together with a little water in the consistency of dosa/idli batter. The adai batter will be coarse than that of dosa batter.

Heat the pan which is used for making dosa. Spread the Adai batter in a outward circular motion just like making a dosa. Add a little oil or ghee sparingly on one side and allow to cook for a minute. Flip over and cook the other side. Remove from heat and serve hot.

We polished off our plates of Adai with Mutton Keema Curry.