I must bring to the notice of the readers of this blog, that my comeback from the two month long hibernation is not restricted to this blog alone. I have another blog – Baking Buddies – with a friend that I royally ditched much to Mandira’s dismay. I have to admit – I am not very consistent, I am rather unpredictable and I stop doing things that I either love doing or should be doing for no good reason. For instance during my Masters course, I refused to write and submit field work reports for an entire semester, just like that for no good reason. I found them pointless, which was of course not true at all, they mattered for evaluation and grades. Mandira is on the other end of the spectrum. She’s planned, regular and consistent. She doesn’t like to leave things unfinished. If I start painting something, its usually unfinished one way or the other, perhaps in different measures.
For someone like me who seems to have fallen into a habit of being erratic, participation in the Recipe Marathon is a test of discipline.
Today’s recipe Puzhungal Arisi Adai makes for a super delicious breakfast that doesn’t take too much time to fix if we plan ahead. The Maamis of the world are known to dish out a numerous variety of nutritious pancakes – originally meant as tiffin items – that have found their way into the breakfast menu.
- Boiled rice -1 cup
- Toor dal – 1/2 cup
- Bengalgram dal – 1tbsp
- Urad dal – 1 tbsp
- Grated coconut – 2 tbsp
- Onion – 1 cup (finely chopped)
- Coriander – 5-6 twigs (finely chopped)
- Curry leaf – 2 twigs (finely chopped)
- Drumstick keerai (drumstick greens/ leaves) – 1/4 cup (optional)
- Red Chillies – 4 nos (crushed)
- Ginger – 1 inch piece (grated)
- Salt to taste
- Water – 1 cup (approx for grinding) + plus more for soaking
- Soak rice and dals separately in enough water for 1.5 hours.
- Wash and drain water from rice and dals. Grind rice to a smooth paste adding a litte water at a time. Add dals to this and grind to get a batter of medium pouring consistency (dosa or cake batter consistency).
- Add grated coconut, crushed red chillies,grated ginger and salt to the batter (These can be added whole or be ground along with the batter). Add onion and finely chopped drumstick greens to the batter.
- Heat a non stick dosa tawa in high flame for a minute. Lower the flame,spread 1/2 teaspoon oil with a clean white cloth. Pour 2 ladles (1/4 cup) of batter in the center of the tawa, spread with the back of a ladle to form a circle. Increase the flame to high. Turn and cook the other side. Remove when done from the tawa. Proceed similarly with the rest of the batter.
- Serve hot with avial and milagai podi
Meanwhile my fellow marathoners have been not just been typing away furiously but also cooking up wonderful dishes: