Edited to add: This is a post i wrote over the last weekend, and put on auto publish. When this comes up, Bombay is still fighting its battle against terror even after 40 hours…..it is mind numbing….yesterday we heard that a genteel chef who shared our church bench for 4 yrs and then moved to bombay was killed at the shootout at the Taj…. it has brought this so much closer. All we can do, is pray and hope.
With me back into the workforce, there are still some changes to incorporate into my routine that will keep the home stead well oiled….its taking a while to get used to… after all, I did have a different lifestyle for 2 years….with some largescale compulsory attendance at social functions that ate into my precious weekend, Monday morning was wrought with “what’s for breakfast?” near panic……a little bit of dosa batter that was hived away for a quick snack was the centre around which breakfast was built…. I make dosa with wheat flour as the base, adding some other flours/ semolina etc…never following the same recipe….but haven’t had the courage to make it with ragi (millet) flour till now…. The sight of the food is as important as the taste at my house…. I have K to consider, and didn’t think he would be too happy about blushing pink anything on this plate!! I have to thank the fact that he was sleepy enough not to notice the colour when he took the first bite, and then it was love after that …
I used leftover and thus fermented dosa batter, a fresh mixing of flours and standing it for a bit too will do the trick with a pinch of soda bicarb to hurry things along is what I think….
Multi Grain Uthapam (makes 10 4 inch ones)
1 c dosa batter
2/3 c millet/ ragi flour
¼ c wheat flour
½ c rice flour
Salt to taste
1 green chilly chopped (large enough to be picked out)
1 t whole cumin seeds
1-2 T finely chopped coriander leaves
2 T finely chopped onions
In a bowl, combine all of the above, add ½ c water to get the right consistency. The batter should be a little thicker than dosa batter. Heat a skillet (I used non stick), pour a ladle full of batter onto it and wait for it to spread on its own like pancake mixture, aid it along if it is stubborn, but it shouldn’t be spread too thin. Add a few drops of oil at the edges and Let it cook till the edges are beginning to brown, flip over and cook on the other side. Serve hot with chutney podi, sauce, sambhar or chutney.