It's a short holiday time for my growing up son and his
school reopens next week, it's a great feel to realize that he is moving to
middle school . Last year by this time,
I was having a vague feel when Jr. H was moved to a new school and I was
slightly concerned on how he would cope up and position himself in the new
environment but all my panic feelings vanished when I see him quickly adopted
to the new atmosphere more comfortably .
Thanks to the teachers, I see a lot of changes in him both academically
and behaviorally.
Also last week he returned us with a surprise on school
annual day, he got the most promising student award for the last academic
year. Though I tell him the need to be
good in academics, I always insist him on discipline and punctuality because I
feel that's the most important skill to acquire for any person to be successful
in anything and I am glad that he has
got the hint of my words and practicing it in his day to day life.
Along with him, I am gearing up for his new assignments in
middle school, I am preparing myself to handle his preadolescence unpredictable
behavior and naughtiness.
Moving on to the recipe, this is a recipe made with
fermented batter; the batter is made from soaked and ground idly rice, urad
dhal and fenugreek seeds. The ratio of
the ingredients are 4:3/4:1/4. The
bitterness of fenugreek is not strongly sensed but the unique flavor is smelt
in this recipe. The healthy dosas turn out to be super soft,
spongy and tastes delicious.
INGREDIENTS:
Idly rice - 4 cups
Urad dhal - 3/4 cup
Fenugreek seeds - 1/4 cup
Salt - As required
Oil - As needed
PREPARATION:
Soak rice and dhal+Fenugreek separately for 3 hours and
grind to a smooth batter. First, grind
the dhal and fenugreek together, would need to grind in butter texture, and
later grind the rice, add salt and mix well.
Ferment it for 6-8 hours depending upon the climatic condition in your
region. As it is very hot here, it
fermented in 7 hours and volume is doubled up.
After fermentation, you can see bubbles and holes in the batter .
Mix the batter, heat a iron cast griddle, pour a ladle of
batter in the center and gently spread to a round circle from center, make it
slightly thick. Spread some oil around
the edges, cover the dosa with a lid, when the base turned golden brown, remove
and serve.
Serve it with any chutney/vadacurry. The
soft, spongy healthy dosas are served with idly podi, onion-tomato chutney,
coconut chutney (garlic base), and drumstick sambar...Irresistible combination
isn't.
