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Summer vacation is almost here and my boy who is in kindergarten already started counting days and he is so much excited and happy but I am wondering how am I going to entertain him all summer. He got accustomed to being in school all day and now I am thinking hard to come up with fun activities to keep him busy.
Last year president Obama proposed a longer school days for this generation of students to remain competitive to the remaining world. I think that’s a good idea, the children here have only 180 days of school compared to more than 200 days (don’t know the exact no.) of school back in India. I am worried what kind of problems my kids will face adjusting to the Indian schooling system when we go back to India.
Coming back to the recipe this one is super healthy and nutritious dosa. I usually make salads and curry using this sprouts but this is the first time I am trying out dosa just b’coz of my kids. My boy hates eating vegetables in any form and salad no doubt he never even try to taste it. I thought making dosa sprouted moong dal is the only way I can make my kids eat these healthy sprouts. Luckily there was no difference in the taste compared to the original pesarattu even by adding oats to it and my kids ate without any fuzz and that gives me a great satisfaction.
Ingredients
Green moong dal – 1 cup
Oats – ½ cup
Green chilies – 2
Onion chopped – 1 medium
Ginger – 1”
Cumin seeds – ½ tsp
Curry leaves – 5
Cilantro – 1 cup
Salt to taste
Method
Soak moong dal overnight and drain all the water and keep coved in a wet cloth for minimum 12 hrs and make sure the cloth is wet all the time. When its sprouted, grind along with all other ingredients using a very little amount of water to a coarse paste. Make dosa out of it and enjoy with ginger chutney.
Has every one watched the 'Avatar' movie??? if not please watch it soon as this is the must see movie. I watched it the second time with my boy last weekend, I can't believe my boy has grown big to accompany me for a movie and the first time we went as a family ..yes with my 18m old girl and I could not watch the movie peacefully the first time, its a wonderful movie and a woman sitting next to me kept on saying "wow" for each and every scene and its worth it.
Coming to the recipe, I would say pesarattu with ginger chuttney is the combination and if I don't set a limit say 3 or may be 4 dosas, I would ending eating countless number of dosas, I love it sooo much. The greatness of this dosa is there is NO need for fermentation so as soon as you grind it you make can dosa out of it. Lets get to the recipe of my heartthrob dish.
Pesarattu/Moong dhal Dosa
Ingredients
Green gram dhal - 1 cup
Raw Rice - 1/4 Cup
Onion - 1/2 of 1 chopped
Ginger - 1"
Green Chiles - 2
Cilantro - 1 Cup
Salt to taste
Method
Soak dhal and rice together for 6 hrs and grind to a paste in a mixie with all other ingredients and make like regular dosa and if you want you can aslo add onions in it and it would be more tastier. Enjoy with the ginger chutney.
Ginger Chutney
Ingredients
Ginger - 2"
Urad dhal - 2tsp
Channa dhal - 1tp
Mustard - 1/2tsp
Red chilies - 4
Curry Leaves - 10
Tamarind - small ball size
Jaggery - 1and 1/2tsp
Salt to taste
Oil - 2 tsp
Method
Soak the tamarind in water for 10 mins.
Heat oil in a pan and add the fry the urad dhal and channa dhal till its turns golden brown and add the red chilies and mustard and add the curry leaves and fry for few mins. Grind these fried dhal with oil and with jaggery and ginger to a fine paste and enjoy it with pesarattu.
The first place I stayed in US is a small town called Peoria in Illinois and its at 3 hrs drive from Chicago. It is a very small place where there is only one Indian restaurant and couple of Indian stores. I have hardly visited that restaurant even though I stayed there for 3 yrs, the food there is not so tempting to visit again. Apart from that there is a beautiful Balaji temple in Aurora which is at 2 hours drive (1 hr from Chicago), the 2 hrs drive to the temple would be is so pleasant as we pass through lots of corn fields, much more smaller towns and whenever we get bored, we always love to visit this temple.
The temple is really very big and beautiful and to add more to its greatness it has an awesome cafetaria which serves all mouth watering south Indian dishes. To enter into the main temple premises you have to cross through the cafeteria dinning place and you can watch people splurging in the sambar, vadai, dosa and many more, I have to honestly accept that we can't pray peacefully as the sambar smell still lingers in our mind. One of the main reason we visit that place quite often is for the food and we are not the only ones. Though we eat the same dosa almost three to four times in a week at home, eating again dosa outside in any restaurant is so fascinating. Dosa is one such wonderful dish for me which I won't get bored even eating it 3 times a day.
After moving to North Carolina I really miss the Balaji temple as is, such a lovely place.
Well, coming to dosa, I prefer the plain dosa than this spiced up tomato dosa and in contrast my hubby likes with something on the dosa even he loves just sugar on it than just eating the plain one.
Ingredients
Dosa Batter
Tomato - 1 sliced to a round shape
Capsicum Chopped - 1/2 cup
Cilantro Chopped - 1 cup
Pepper powder to taste
oil
Method
Heat the dosa pan or griddle and pour 1/4th cup of dosa batter and spread to a small and thick circle, place the tomato and capsicum on the top of the dosa batter and spread the cilantro on top of tomato and sprinkle some pepper powder and pour 1 tsp of oil on top and cook till brown and flip over the dosa to cook the other side until the tomato and capsicum is cooked. Serve hot with coconut chutney.
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