The habit of reading Vikatan magazines is in my blood! Every Thursday, the happiness for my grandmother and my dad is to have the fresh copy of Anandha Vikatan in hands and they will not be in peace till they finish reading it. We even have some of the treasured very old copies at home. Sometimes, my dad will be the one to get the first copy of the town as he will get it straight from the newspaper guy on his way to the market in the early morning. It’s a family thing to us. I subscribed to their e-magazines after moving to Kuwait. It is so cool that they have all their magazines online, you can download and read anytime, thanks to the mobile technology! Now, you may ask, why I am talking about Vikatan on a food blog?! Because, they have a set of really useful recipes in their Aval Kitchen magazine.I came across this recipe last week and I have made twice since then. The toughest decision to make every morning is “What should I make for breakfast?”. And this recipe is one of my favourite answers now.
No fermentation, easy, less carbs and healthy breakfast! I know you are looking for something like this too!
What you need
- Whole moong dhal or green gram – 1 cup
- Raw rice or idly dosa rice – 1/4 cup
- Ginger – 1/2 inch piece
- Black pepper corns – 1 tsp
- Fennel seeds – 1/2 tsp
- Soak moong dhal and rice overnight in water. I used saamai millet instead of rice. You can replace with saamai or varagu.
- Wash the dhal and rice/millets twice or thrice.
- In a mixie jar, grind them along with the other ingredients adding little water.
- Add chopped onions, green chilies, curry leaves and coriander to the batter. This is optional.
- Make dosas/crepes out of the batter on an iron skillet or your regular dosa tawa.
- Serve hot with any chutney or idli podi.
The measurements mentioned above will serve around 6-7 medium sized dosais. You can multiply the quantity according to your needs.
Let me know how you liked the recipe in comments.