ROAST DOSA--RM#2

DAY14 OF RM#2

I Really have no choice when it comes to breakfast.I love to have a light one that

makes my digestive system situp by the time of lunch.Thats quite contrary with my

hubby.He fancies about all kinds of breakfast....Dosas.Idlis. Othappams.... whatnot?..
I avoid Poori,Vadas...all oily bfasts....He was the king for the first few months of our

married life.I used to get up in the morning to see that he goes by time with a hearty

bfast.He thought he was so lucky to have someone so dedicated like me......his

married colleagues envy upon him...... That was it.....THE END.!.....Day by day i

started extending my sleeping hours leaving him make his own cereals/bread

toast.He didnt complain.He thought i was so tired with the cooking/house

work.Slowly he started adjusting to all these, thinking (Life)Breakfast is not as

beautiful as it seems! Then somewhere in the mid of march i had few elderly guests at

my place for a couple of weeks.I had to get up and make the Breakfast ready by the

time they woke up.Thats it.......THE BEGINNING of Part2!.......He started

complaining about those days in front of my guests and sometimes with my in-

laws.....That was so embarassing....... Thats it I made a treaty with my hubby ....

Dosas,Idlis,or whatever Indian Breakfast on each Weekend and Toast,Cereals,

Buns,Pancakes,Waffles, on Weekdays.......

So here this is something so crispy and can be made once in a while .It can also be

eaten with Potato filling/Onions.

INGREDIENTS:

Raw Rice------------------2 cups

Cooked rice----------------4tbp

Urad dal-------------------3/4 cup

Red gram dal--------------2 tbp

Channa dal----------------2 tbp

Green Gram dal-----------2 tbp

Fenugreek seeds----------1 tsp

Salt-----------------------as required

Oil------------------------for frying

DIRECTIONS:

1.Wash and Soak all of them except oil,salt in warm water for minimum of 6 hrs.

2.Make sure you soak in the morning so that you can grind early in the evening allowing more time to ferment.

3.Grind to a thick dosa batter consistency using the less soaked water.When you touch the batter between your fingers you should be able to feel the slight rice grain particles.Donot make it too smooth.

4.Donot add water/salt at night.Transfer to a medium container sufficient enough to allow for fermentation.

5.For fermentation place ina real warm place.Place on the opposite side of the burner on which ur cooking for some time to allow transfer of heat or Place in a preheated oven with baking tray underneath to avoid spilling overnite.

6.In the morning mix thoroughly and add salt,baking soda and see if water is needed.Else continue with making dosas on a nonstick pan with oil/butter on medium heat till nicely roasted on both sides.

7.Serve with chutney/podi/sambar.

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