The dosa is a favorite anytime meal item in South Indian homes. Most South Indian women have a stash of dosa batter in their fridge for that dosa urge anyone may have, that unexpected guest who drops in for breakfast, or lunch, or at tea time, or even dinner. Yes, this dish is that versatile and we love it. Kids love it as well. It can be eaten so many ways, made so many ways, with different condiments, chutneys, and sauces - well, you get the general idea - this is an institution in itself.
The dosa is a fermented crepe made mainly with rice and lentils (the most common one used is black lentils). Rice and the lentils are soaked, ground to a batter, and then cooked on a griddle like crepes/pancakes. You can find more information on wikipedia here.
The adai is what I am focusing on today though and the adai, unlike it's popular cousin, is not so well-known outside South India. But it can definitely hold its own. The adai, unlike the dosa, requires no fermentation, which makes it a favorite for me, especially during the cold winters. And it is something that we can relish in these cold winters. The use of other lentils in adai makes it a protein rich dish. You can add greens like chopped spinach or kale to the batter before cooking to increase it's nutritional content.
I love using brown rice in everything and this is my adaptation of the basic adai recipe using brown rice.
Brown rice adai – I made adai using brown rice, again, after a long time, and thanks to my faulty memory, used a different proportion of the ingredients and the results were surprisingly yummy. Adai normally gets a little too much to digest because of all the lentils used in it and though I did use lots of it this time around, the proportions played out well to ensure it was healthy, tasty, and satisfactory too.
Brown rice – 1 cup
Urad dal, chana dal, tuvar dal – 1/3 cup each
Quinoua and pearl couscous – ½ cup each (was what I wanted to use but ended up using ¼ cup quinoa and ¾ cup couscous as that is what I had remaining)
Methi seeds – ¼ tsp
Cumin seeds – ½ tsp
Red chillies – 2 to 3 (or to taste)
Hing – a generous pinch
Curry leaves – few
Salt to taste
Soak all items (except hing, curry leaves and salt) together for 5 hours
Grind them with the remaining ingredients to an almost smooth batter.
Before cooking, you can add chopped greens, chopped onions, to the batter.
Heat a griddle, pour some batter on it and spread it around (like with a crepe or pancake). Put a tsp of oil around. Cook for couple of minutes. Turn it around and cook for some more time.
Serve with butter for maximum taste:)
Jaggery and ghee (clarified butter) - a personal favorite, chutneys, milagai podi can all be served with it.
In the photo here, adai is served with vathal kuzhambu.
This week is superpower week on NaBloPoMo. And I am reading Superman and the Poisoned Planet (just started it this Monday when I noticed the coincidence:)). For NaBloPoMo:, where the prompt for today is:
As a superhero, would you rather have extreme strength or extreme speed?
Well, yesterday’s question (which I answered without looking at Tuesday’s prompt) – what would be your hidden superpower? And my answer was lightning speed. So today, the choice is easy – extreme speed. If I can get things done in record times, then I can get all the things done that I want to, and have time to do nothing but relax, have fun with family and since I am operating at extreme speed, do more while I am it!
The Top Ten theme at The Broke and the Bookish this week:Top Ten 2013 debut novels: I do not have ten books today.. but here is my list of eight
- City of a thousand dolls by Miriam Forster
- Gone Fishing A Novel by Tamera Will Wissinger
- Bird Nerd by Tracy Edward Wymer
- Rump: The True Story of Rumpelstiltskin by Liesl Shurtliff
- Magic Marks The Spot by Caroline Carlson
- The Wig in the Window by Kristen Kittscher
- 45 Pounds Barson, K.A.
- The River of No Return by Bee Ridgway
For Teaser Tuesdays at Should be Reading, I am finally reading The Night Circus by Erin Morgenstern after adding it to my TBR last year and looking at it on blogs all over, was going to add it again (not once, but many times) to my TBR.
“Then, so swiftly that she appears not even to move, she picks up her jacket from the stage and flings it out over the seats where, instead of tumbling down, it swoops up, folding into itself. In the blink of an eye folds of silk are glossy black feathers, large beating wings, and it is impossible to pinpoint the moment when it is fully raven and no longer cloth. The raven swoops over the red velvet seats and up into the balcony where it flies in curious circles.”
- The Night Circus by Erin Morgenstern - From pg 79 of my ePub edition borrowed from the public library