Godhuma Dosai – Wheat flour crepes/pancakes with green chillies and ginger

Background:

Days when I have had enough of quick and easy upmas and pongals, I turn to this favorite. Easy enough to whip up and a novel change from the rice based dishes, K and I love it with a side of peanut chutney

Stuff you will need:

Wheat flour – 2 cups
Rice flour – 1 cup
Salt – 1-1/4 tsp
Asafoetida – 1 tsp
Buttermilk – 3/4 cup
Cumin seeds – 2 tsp
Black pepper – 2 tsp – broken into halves
Water – 6 cups
Green chillies – 1 – chopped
Ginger – 1/2 inch cube – chopped
Oil to shallow fry

How to make it?

Mix all ingredients and blend well with a hand blender. Let it sit for 30 minutes. On a flat tava or pan spread a few drops of oil and then ladle out two scoops of the batter in a random fashion. The batter being watery will form unusual patterns. DO NOT try spreading like you would do a dosai. Add drops of oil along the sides and cook on medium high heat till edges brown and the surface looks cooked. Turn over using a flat spatula and let cook for a couple of minutes before transferring to a plate.

Serve hot with chutney

Makes 15 crepes

Special Notes:

Curry leaves are optional. Experiment with Wheat flour/Rice Flour proportion to make dosais softer or crispier. Rice flour makes it crispy while Wheat Flour makes it softer.  To make peanut chutney roast peanuts and grind with salt, a pea sized bit of tamarind,2 read chillies and some water.

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Pongal chutney – foggy mornings and steaming food.

Background:

Pongal chutney brings images of warmth in me. Always. Pongal being typically associated with Margazhi visually conjures up foggy mornings and the warm pongal sliding down my throat. The chillies in the chutney and the black pepper in the pongal warming my insides and the contented feeling of a full stomach.

Stuff you will need:

1 cup white rice
1/2 cup moong dhal
Salt to taste
Black pepper – 2 tsp broken
Cumin seeds/Jeera – 2 tsp
Curry leaves – 2 twigs
Cashews – 10 broken in half and roasted in ghee
Ghee – 2 tbsps
Ginger 1 inch cube – shredded

How to make it?

Pressure cook rice and dhal together with salt to taste with 5 cups of water. Heat ghee in a small tempering vessel. Add cumin seeds. As it browns add black pepper, curry leaves and ginger. Set aside. When the rice dhal mixture is done, add the seasoning and the roasted cashews. Using a flat ladle mix it all well. The resulting texture should be a soft mashed pongal with the smell of ghee emanating.

Serves two

Special Notes:

Pongal is usually served with coconut chutney. A handful of grated coconut, a handful of pottu kadalai, 2-3 green chillies and salt to taste. Grind it all up to make a smooth paste, season with mustard and urad dhal and its done!