In the current situation of everyone staying at
home to maintain social distancing, one ‘mantra’/ practice that many of us are
following and should follow is ‘cook with what you have’. No wasting of food
& avoid going out to the shops/ market, where there is a possibility of
getting in touch with other citizens if it isn’t really necessary. Stay home,
stay safe.
At the same time, cooking healthy meal all the time
is challenging too! Trying to be bit creative while cooking with the available stuffs
helps in many ways! We have been taught to cook and eat with the locally
available stuffs as our parents followed & still following this practice.
We were used to serve with the food prepared using seasonal & local
ingredients. Buying vegetables & fruits was not so common! With this background I strongly believe in
sustainability, but urban living & space constraint, following this
practice isn’t easy too.
Yesterday, while I was thinking what to do for
breakfast, I remembered about the whole wheat that I had in my pantry for some
time now. I had only 2 cups of it which
was not sufficient. I also had few sweet corns from our neighbour’s farm. So
prepared this dosa with the available stuffs, which was not only tasty but also
nutrient dense!
Check below links for the recipes of
Preparation
time: 3-4 hours
Cooking
time: 30 minutes
Serves:
12 dosas
Ingredients:
Whole
wheat – 2 cups
Dosa
rice – 1 cup
Corn
cob – 1
Green
chilli – 1
Salt
- to taste
Ghee
– applying on dosa
Method:
Wash and soak wheat & rice for 3-4 hours.
Remove outer skin & fibre of corn, wash and separate
the kernels.
Take soaked rice, wheat & corn kernels in a
mixer jar. Add salt and green chilli.
Grind to smooth batter adding water as needed. The batter
should not be runny. Keep it little thicker than regular dosa batter. Add water
& adjust while making dosas if dosa turns harder.
Prepare dosa with fresh batter, don’t ferment the
batter.
To make dosa:
Heat iron tava/ griddle. Apply little oil/ ghee
initially. Later you should not apply oil before making dosa, if applied dosa
won’t come neatly.
Take a ladle of batter, spread thin dosa like
regular dosa.
Cook covered until done.
Apply ghee on top & flip the dosa to cook on
medium flame until brown spots are found.
Serve hot dosa with choice of chutney.
Notes:
If corn is not available, then you can avoid it.
You can add ginger while grinding and chopped curry
leaves to the batter.
If unables to spread dosa , because of the oil on
tave, then wipe with a clean wet piece of cloth before making dosa.
Refrigerate the left over batter to make dosa
later.
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