I want to share a spectacularly easy and delicious Sprouts Dosai recipe with you but I want to tell you a little story first.
I was cycling away at the gym. A mobile phone rang somewhere nearby. The person next to me on another cycle picked up one of his two mobiles. It was one of those large screen LED TV type mobiles and there was a bright flash of light which even I with my poor eyesight could see quite clearly. A woman’s photo flashed on the screen. I turned away because I am decent and well-mannered and I don’t peep into people’s mobiles. He spoke for a couple of minutes which I did not listen to. I happened to turn that way when he hung up, the light caught my eye and I saw “Wife Darling” in big bold letters on his phone.
Now I didn’t know which way to look. I looked at others who were very seriously going about their workout uncaring of what I had witnessed. I had to say this to somebody. So I am writing it on my blog. I’ve also seen a few men who stored their wife’s number as “My Wife”. This particular Parthiban and Vadivelu scene comes to mind. Why the “My”? It’s not like you have the numbers of all the wifes in your apartment – “ABlock 19 Wife”, “B34 Wife”, “Carparking fighter’s wife”…
I tried to understand the characters who’ll store their wife’s number as “Wife Darling”, “My Wife”, “Wife Chellakutti” and so on. I know we store our mom or dad’s number as mom/amma, dad/appa because that’s how we call them. But “Wife Darling”?! I tried to list down the kinds of people who’ll do that:
- New to marriage
- Is the expressive kind of person who’ll write long posts on facebook praising his wife for cooking for him and having his socks sorted.
- Is the kind of guy who likes to be “mothered” (smothered), the one whose wife calls him 20 times a day, tells him what to wear, what to eat, answers for him and accompanies him everywhere he goes. This is the kind of guy who’ll willingly hand over his phone to the wife who’ll read his whatsapp messages, change his picture and then name herself “wife darling”.
- This could be the person who forwards exclusively “nagging-wife” kind of un-funny jokes to all whatsapp groups his wife isn’t a part of. He even repeat sends them when he has run out of them.
- Is part of the new generation that has to show the world how happy, joyous and EPIC (most overused word) they are. These are the people that shoot themed “pre-wedding”, “wedding”, “post-wedding”, “honeymoon” and “anniversary” photos and videos and share them all with the world without any cuts. Friends feel awkward and unsure of whether to watch or not, to like or not like the “kiss” and how to commend the hug – “Nice hug da”, “Wish you many more such hugs”…
How do you store your husband/wife’s name on your phone? Please feel free to share. This can be such a fun and interesting discussion topic.
I actually intended to share the Sprouts Dosai recipe with all of you. But I had to first share this story with you. This sprouts Dosai surprised me. I did not expect it turn out as crispy and as tasty as it did. This Sprouts Dosai is my favourite Sprouts recipe till date. It’s unbelievably easy to make, super quick to put together and deliciously crispy. This is the best way to eat your daily dose of bean sprouts. Serve with coconut chutney or milagai podi for a healthy and scrumptious breakfast. Enjoy!
- Dosa Batter – 1 cup
- Bean sprouts – 1 cup
- Green chillies – 4
- Cumin seeds/Jeera/Jeeragam – 1-1/2 tsp
- Ginger – 1 inch piece peeled
- Salt to taste
- Oil – 2 tsp per dosai
- Grind green chillies, ginger and cumin to a paste. Set aside.
- Grind bean sprouts to a coarse paste adding just 2-3 spoons of water. Stop and scrape the sides of the jar in between to make sure the sprouts are uniformly ground.
- To the dosai batter, add the ground bean sprouts, add the ginger-green chilli-cumin paste and salt and mix well. Add a little water one tablespoon at a time until the batter is of a pouring consistency.
- Heat a dosai tawa. When the tawa turns hot, pour a ladle of the batter onto the tawa and quickly spread in concentric motions to make a thin, round disc. Drizzle 1-2 tsp oil around the edges of the dosai. Cover with a lid and let the dosai cook. After about half a minute, open the lid and check if the underside of the dosai has turned golden brown. Slide a thin dosa spatula under the dosai and fold in half. Remove from tawa and serve hot with chutney. Make dosais with the remaining batter in the same way.