Lately, I have been very busy. Busy work days, busy evenings trying to keep a toddler entertained and then if I still have any energy left, I work from home. I have missed updating this place. Today I realized that it has been more than 2 weeks since I posted here. So I thought I have to post something, before I totally lost the touch.
This dosa is inspired by my aayi’s ganva polo (wheat flour dosa). She makes it for dinner on Panchami – when my parents don’t eat rice for dinner and make something with wheat. V is a big fan of ganva polo and keeps asking for it. I recently started making it regularly since Ishaan also enjoys it. I changed the traditional recipe to add rice flour and a seasoning to it.
Ingredients: 1 cup wheat flour 2 tbl spns rice flour (optional) 2 tbl spns fresh/frozen coconut Oil Salt
Seasoning (optional): 1/2 tea spn mustard seeds 4-5 curry leaves
Method: Mix wheat flour, rice flour, coconut, salt and water. Make it quite watery. Heat oil add mustard seeds, curry leaves. Add the seasoning to the batter. Heat tava and spread dosa. Cook from both sides. Serve hot.
Serves : 2-3 Preparation time : 20mins
Pictorial:
During my childhood, aayi was always there for us when we returned home from school. She had a set of dishes that she made for breakfast and another set of dishes that were evening snacks. My brother and I threw a big tantrum if she switched between the two. Vermicelli dishes like upma , idli were mainly prepared for evening snacks. We demanded different snacks every evening.
Now for Ishaan, I try to make something fresh for breakfast, lunch and dinner. But I don’t make anything for the evening snacks. I keep breakfast very simple and sometimes even make these simple dishes for lunch. One such dish that I make for breakfast and lunch is this upma. I have tried different variations of these, but he seems to like this version the best.
Ingredients: 1 and 1/2 cups vermicelli 1/4 cup carrots 1/4 cup green peas 1/4 cup green bellpepper(capsicum) 1 and 1/2 water 1/2 tea spn garam masala 1/2 tea spn sugar 1/2 tea spn mustard seeds 1/2 tea spn urad dal 3-4 green chillies 4-5 curry leaves A pinch asafoetida Oil/Ghee 1 tbl spn fresh/frozen coconut (optional) Salt
Method: Heat oil/ghee and fry vermicelli till it turns brownish. Take it out on a plate, keep aside. Heat a little more oil, add mustard seeds, when they start popping, add urad dal, green chillies, curry leaves. Add the vegetables and fry for few minutes. Add little water (a couple of table spoons), cover and cook till all water is absorbed. (I do this so that vegetables soften a bit, they get completely cooked with vermicelli later). Add garam masala, vermicelli, salt, sugar, fry for few minutes. Add remaining water, cover and let it cook completely. Garnish with coconut(if using). Serve hot.
Serves : 2 Preparation time : 30mins
Pictorial:
