Sundays are sacred to most people. Its always the day for relaxation and getting re-energized for the upcoming week. And a way for the family to spend time together, away from busy lives. For us, when I was growing up, Sunday’s food was always the same. And something we always could count on and look forward to.
For breakfast we always (and when I say always I mean for 40+ years now) had dosas and shallot sambar, with chutney and milagai podi. For lunch it was spicy potatoes, rasam, any left over sambar (from breakfast), a veggie (most often carrots and peas), and rice. It’s incredible that even now sunday breakfast and lunch is sacred to me, and something I look forward to.
2 cups Rice
3/4 cup Urad Dal
1 tsp Fenugreek Seed
1 1/2 tbsp Salt
Soak the rice in a bowl and the urad dal and fenugreek in another bowl, in water for 2 hours. Drain well and wash completely.
Grind the soaked urad dal and fenugreek with a little bit of water to a smooth consistency. Keep aside. Grind the rice now, with a little of water, to a smooth consistency. Keep aside.
Mix the two together and add salt. Stir to incorporate the salt. Cover and keep in a warm area of the house for about 8 hours or overnight. If not using right away, the batter can be kept in a closed container in the refrigerator for a week.
Heat a crepe pan (cast-iron works best; the heavier the better – but I’ve made it on a non-stick $2 flimsy pan and it worked fine 🙂 ). Make sure the pan gets very hot (test it by dropping a little water, if it sizzles at once, the pan is ready).
Pour about a 3/4 cup amount of dough onto the center of the pan, using a soup ladle (the ladles work really well for me), and very quickly spread the batter using the back of the ladle and a gently touch so that it starts to resemble a circular shape. Here’s a video from a road-side dosai-making chap! And here’s a picture:
Fold in two or three (letter style) and serve with sambar, chutney and milagai podi. This is a quintessential south Indian breakfast.
Dosais can be had either plain or with a filling of your choice – some people choose to break an egg onto the middle of the dosai (like the chap on the video), or you can fill it with spicy potatoes and make a masala dosai, or spread a thin layer of milagai podi on the inside of the dosai and have mysore dosai! It’s going to be delicious regardless! 🙂 Now I can’t wait for Sunday!
This is off to Srivalli @ Cooking 4 All Seasons for her wildly popular Rice Mela.
Check out my fellow marathoners:
DK, Siri, Srivalli, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Kamala, Roopa, Divya Kudua, Rekha, Divya, Lakshmi, Raaga, Lakshmi, Sripriya, Viji, Kamalika, Pavani, Karuna and Roochi.