Maida Dosai

I didn’t go on a trip to Europe. I didn’t have a baby. I didn’t get a book deal. I didn’t even lose a kilo of weight. In case you missed me, in case you were wondering why I was gone.  I was buried in work.  I’ve found that that is never reason enough, never glamorous enough. So for your interest, our water purifier was down yet again and I was wondering when and why we moved from boiled tap water, my kids’ colds are back again, they lie glibly that they didn’t eat ice cream and I have absolutely no control, and I end up with the most unexciting health issues that are not serious enough to get admitted but still a pain and its official now – even my doctor has declared that I need to lose weight. Now don’t you think “buried in work” sounds more interesting? Among other things, I am contemplating changing up a few things on Foodbetterbegood, having some regular themes – diet friendly recipes, one-pot meals and make-ahead meals being top on my list. Do chime in if you’ve got any ideas. I did cook but in spurts, for guests, for occasions but not the daily grind. I eased into the daily routine with this easy, not-instant but nearly so Maida dosai. There is only one way to eat it and that is hot, right off the stove with some freshly ground coconut chutney or milagai podi (gun powder) mixed with gingelly oil. This maida dosai is a bit stretchy, unlike your regular dosai. I like to add a load of chopped onions and green chillies to the batter just before I am going to make the dosai. This dosai works in a pinch when you are out of dosai batter, when you are wont to change into something decent to go buy dosai batter and when upma evokes shrieks and swearing. This Maida dosai is for those times.      Easy, tasty instant dosai
Kara Adai

Kara Adai | Easy Adai

Hasini offered to hold up Yuvi’s arm while I gave him his bath today. Hasini amazes me often with a kindness that belies her age. My little boy fractured his arm last weekend playing on the bed and is now running around with his arm encased in a heavy plaster of paris cast. I’ve been buying him lollipops and toy cars and I let him wear his favourite jeans every day. But I’ll probably never forgive myself for letting it happen. I’ve slowed down, watching my every step, watching his every move, checking and rechecking that all the little fingers and toes are well inside before shutting the car door, moving the bucket from underneath the tap (he likes to take a dip in the bucket). I’ve pushed aside the malpua and linzer cookies and ignored my blogging calendar. I make him his favourite poached egg korma and mini idlis almost every day now. This Kara adai was almost a month earlier. Knowing him, I did not expect him to really eat it but I was surprised that he enjoyed it. This is my ammama’s Kara Adai recipe. It must be one of the simplest Adais out there with the fewest ingredients. This Kara Adai is my favourite Adai over all the other multi-dal grated coconut mixed Adais. It is simple and delightfully tasty. I prefer my Adais on the thinner side bordering on crisp but you could make the Adais however you like them. The fried onions however are not an option. The fried onions are what make the Kara Adai what it is. Soaking time: 2 hours Prep time: 15 mins Cooking time: 2-4 mins per Adai Makes: 8-10 Adais        Ingredients Toor Dal/Tuvaram paruppu/Pigeon peas – 1 cup Raw Rice – ½ cup Onions – 3 medium chopped fine Red chilli powder – 2 tbsp. (adjust) Salt to taste Water as necessary Oil – 2 tbsp for frying the onions Oil – 2 tsp for each Kara Adai Method 1.      Rinse toor dal and rice in 2-3 changes of water till the water runs clear. Then soak for about 2 hours. 2.      Once soaked, drain the water reserving it for later. Grind the dal and rice in a mixie to a coarse paste adding the reserved water to help along. 3.      Transfer the ground rice-dal batter to a vessel. Add salt and red chilli powder and mix...
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