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Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!

One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)

I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.

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Happy cooking!


Monday, May 26, 2008

Ada dosa

Green gram (whole moong) - 1 cup
Split green gram (moong dhal) - 1/2 cup
Raw rice - 1/2 cup
Bengal gram - 1/4 cup
Black gram - 1/4 cup
Horse gram - 1 cup
Yellow lentils (toor dhal) - 1/2 cup
Onions - 2 ( chopped)
Green chillies - 2
Ginger - a short piece
Asafoetida - a pinch
Fennel seeds (saunf) - 1/2 teaspoon
Coriander leaves - a bunch
Curry leaves - a few sprigs
Salt to taste

Soak the lentils for a couple of hours.

Put the soaked gram varieties and rice along with all the other ingredients, except onions, in a mixer bowl , add suffiicient water, and grind till it reaches a thick, pourable consistency (looks like coarsely ground dosa batter). Add salt to taste and 1 teaspoon of gingelly oil. Let ferment a couple of hours and refridgerate.
This keeps good for 2-3 days.Next morning, heat a flat pan, pour out a dosa. cook both sides.

1 comment:

easycrafts said...

Hi...This is the first time I am on ur blog while searching for horsegram recipes..You have nice blog here...do checkout my cooking blog http://simpleindianfood.blospot.com too.

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