Dosas

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 Hi friends, 

          Why don't I write something on my birthday? As I have told before, in this space, I can write about anything under sun. Well, not always. I can't freely express my political views because they are contrary to the majority. Since, I have not joined any political party, it is waste of energy putting down my political thoughts here. 

                                 One safe and universal topic I can always write about is food. I am a medium foodie which does show in my body!! I like all kinds of food which are vegetarian and that includes global varieties of cuisines. Some of them are Mexican, Chinese, Thai, Italian, English, Mediterranean, a host of unknown cuisines and of course Indian. Indian means all of South Indian cuisines and North Indian. South Indian means Madaraasi, as addressed by Hindi people! And Madaraasi means idlis, dosas, sambar, chutney! I am a Tamilian from Kerala, who is always fond of dosas. That does not mean I am less fond of idlis. Dosas definitiely have much deserved global recognition, even though late, due to its crispiness, spice and its endless varieties. USA's Huffington post listed Masala dosa as among the top 10 dishes to be tried before one dies. This was way back in 2012. 

                                                   In my home, I usually have at least 2 varieties of dosa batter in the refrigerator any day.  I do not buy readymade batters except in the case of emergencies, as I will never know fully what its contents are and in which proportion. The idle/dosa batter will be there all the time. The other dosa batters are that of rava dosa, 2 varieties of Pesarattus ( moong daal or green gram daal), Ada dosa which is made of 3 to 4 varieties of lentils, dosa made of raw rice and coconut, oats dosa, wheat dosa. Did I miss out anything? There are many avataars with idli/dosa batter alone. Idlis made out of fresh and fermented batter are the soft, fluffy and steaming idlis accompanied by gun powder or molagai podi or chutney/sambar are something to die for. Then the items that follow are crispy plain dosas, masala dosas, kuzhi paniyarams, onion oothappams or soft fluffy thick dosas etc. The idli/dosa batter is a kind of back up which we keep. All other dosa batters are prepared every week in rotation. Most of the time, I make one variety dosa and one basic/plain dosa.  My favorite accompaniment is gun powder or coconut chutney. My kind of comfort dosa is the one made from the batter of raw rice and coconut. I can have it anytime of the day! 

                                       


                                     Oats dosa with spices and ingredients added.

  Well, this topic had been lying as a draft for the past few months and as I intend to post this before my birthday ends, I am stopping here and making it short and sweet. Happy dosa eating, all of you.

Love,

Deepa.


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