Back in the blogosphere, finally, and a Recipe!

I have been completely out of the blogging world, that is, posting recipes, and making updates to my blog. Life has been on a fast pace since last 2 years or so. First it was the job that made me slow down, and then it was the 'new person' in our life. We were blessed with a baby girl almost 2.5 years ago, and she is not a baby anymore, but an active toddler who never fails to keep me on my toes! Anyway, a lot happened in this past 2 years which were all very exciting stuff. I tried to update this little space of mine when my mom was here to help us with the baby, but after parents left, life has been so demanding in so many different levels. Thank you to all from the bottom of my heart who enquired about this blog!

I am making a come back with a nutritious breakfast recipe which was a regular in our household. This has to be made using Rosematta rice (the one we get in India). Here, I have tried using the ones we get in Indian stores and it was quite good. Of course, the taste it definitely not as good as the ones we ate growing up. The recipe can be used in 2 different ways. You can make pancakes like I have mentioned below, or you can steam them in plantain leaves and it makes a wonderful breakfast. We served the steamed idlis or cakes with coconut oil and mango pickle and, it was just the best thing ever! Since its difficult to find plantain leaves here in the United States, I usually steam it in a regular dish and it comes out well.

Recipe follows:

1 cup rosematta rice, washed and soak it for at least 4 to 5 hours.

½ cup fresh grated coconut

salt to taste

1 tsp brown sugar or jaggery

1 medium red onion finely chopped

1 medium boiled potato chopped

3 to 4 green chillies chopped

½ cup finely chopped coriander leaves

Oil for frying the pancakes.

Method:

1) In a blender, add the rice, and coconut and grind it using little very little water. The batter should be very thick. More like Idly batter, a little coarse and thick. Add salt and jaggery and mix well and set aside in a bowl.

2) To this, add the chopped onions, potatoes, chillies, coriander leaves and mix everything together.

3) Heat a griddle/tava, and add a wee bit of oil and make sure its coated all through out the pan. Using a spoon, pour the batter and flatten it using the back of the spoon. Drizzle oil over the pancakes and on the sides. Cover it let it cook for about 30 to 45 seconds on a medium. Open the lid and the flip the dosas, and cook on the other side for about a minute of 2 until its nice and golden. Serve with garlic chutney/pickle or butter.

You can also steam the plain batter into plantain leaves, or just a deep dish in the Idly steamer (skip the onions, potatoes etc.,) and steam for about 30 to 40 minutes, or until cooked. It takes a little longer to cook than the regular idly. Also, this batter does not need to be fermented.

1 comment:

Uj said...

I love this the most.. I make with rice flour too but the one with rosematta rice tastes the best..