Masala Dosa

Can you imagine the shock you get when you discover that the basic everyday breakfast items are not on your blog?

Well I am still reeling under the shock of the discovery!

So here is my basic dosa batter. Not the instant kind but what is generally in the fridge for use in case of an emergency.

Basically I love dosa so I am more partial to dosa batter so this container is a tiny bit bigger than the idli batter and given the fact that these batters do not reside in the fridge together anyone notices the difference.

Idli/ Steamed Rice Cakes

 Idli/ Steamed Rice Cakes

I do not believe it. I have no basic idli recipe on my blog?

 The variation is regular idli, yes but the humble everyday idli has no place? 

How has that been possible?

Well let’s have breakfast. Being from Dharwad, a small town in Northern Karnataka where food is the centre of the Universe we shall have breakfast. 

Breakfast in Dharwad never varies, Upit, Avalaki or Poha not the KandaPoha or Batata Poha like we have in Maharashtra but the full bodied Hachid Avalaki, Dosa, idli or Chapatti, bhakri!  At the most we will have poori!!

Mixed Daal Idli

Mixed Daal Idli

 After I saw the event Twist the Traditional Idli event I was eager  to  send something here but as the countdown approached 15^th Feb, the last day for submitting my entry I seem to lapse in a lethargy.

I thought of entering Butter Idli as my entry, but one quick reading of the rules put paid to my entry, no old posts.  I had given up hopes of entering any idli at all when,  while cleaning my kitchen rack( I do that occasionally, very occasionally )  I found some chana daal which  if not attended to would have ended up in the bin.

A long forgotten recipe came to rescue and wonder of wonders I found the scrap of paper on which I had scribbled the ingredients. Please be warned, my recipes on scraps of paper have a lot of gaps that need to be filled in, so there is a lot of twist that I have given, I just had the ingredients, feel    free and modify the quantities. 

Only next time I am adding more onion and coriander and chillies too.

Ingredients:

2 cups urid daal

1 cup chana daal

1 cup moong daal

½ cup toor daal

1 cup rice

 Onion, chopped fine

Coriander

Method:

1.       Soak the urid daal about 3 hours before soaking the rest of the daals and rice. Soak the urid daal separate.

2.       Grind fine all the soaked items and let the batter ferment.

3.       The batter ferments in 6 hours and is yellowish.

4.       Add chopped onions coriander and steam for 20 minutes.

5.       Serve hot with chutney.

I am sending this idli to Satya's Twist the Traditional Idli. 

EKat's Kitchen

http://bellavita-bellasblog.blogspot.com/2011/02/fresh-clean-and-pure-friday-seasonal.html