So, my three year old now goes to day care and it has been about six months but he is yet to get used to the food they offer. I don't know if it is just the age or he doesn't like the flavors or he is simply not hungry, the end result, he is not eating enough :( So, my mission with food these days is to stuff him full in the mornings and evenings. I am quite liking it because for a mum, seeing her child's puffed up tummy is the most joyful sight in the world! :)
This is my go to breakfast because it has four different lentils, rice and you can add a few veggies too! Once you grind the batter, you are set for at least half the week's breakfast.
For the adai dose -
1/4 cup - Chana Dal (Bengal Gram)
1/4 cup - Tur Dal (Split Red Gram)
14 cup - Urad Dal (Split Black Gram)
1/4 cup - Moon Dal (Split Green Gram)
3/4 cup - Rice (Any non fragrant rice)
1 tspn - Fenugreek Seeds
Optional
1/2 - Onion
2 - Red Chilies
1 - Green Chili
1/2 inch - Ginger
1/2 - Carrot (grated)
1 tspn - Salt
Method -
Soak the top six ingredients for 5 to 6 hours. Drain the water, about half of it, use the remaining water for grinding. Now, in your blender add the onion, chilies and ginger and blend till coarsely ground. Then add the soaked ingredients and adequate water. Blend till you get a smooth batter, like that of a pancake. To this add the grated carrot and salt.
The batter is ready to be made into dosas. To make the dosa, heat a pancake griddle. When hot enough, pour the batter in the center and using the back of the spoon, spread the batter in a clockwise motion, outwards. So it is thinly spread out into a circle now. You can make it as thin or thick as you want. Smear a teaspoon of oil, a little in the center and the rest along the periphery. Once the dosa is cooked, it will automatically rise from the pan. At this point, flip and cook the other side for a minute maybe. Fold and serve.
This can be eaten as is because of the flavors already present. But if you want something along or you didn't add the optional ingredients like in mine here, then guacamole is a great accompaniment.
Traditionally, we serve with either coconut chutney or onion-tomato chutney. But here in the US, since avocados are available in plenty, I tried it with guacamole and it is a combination made in heaven!
For my guacamole -
I grind a ripe avocado with garlic, chilli, coriander leaves and salt. To this I squeeze the juice of half a lime and add finely chopped onions. You can make variations to this and it will still be great!
For my son, I serve with honey or just plain!
This is my go to breakfast because it has four different lentils, rice and you can add a few veggies too! Once you grind the batter, you are set for at least half the week's breakfast.
For the adai dose -
1/4 cup - Chana Dal (Bengal Gram)
1/4 cup - Tur Dal (Split Red Gram)
14 cup - Urad Dal (Split Black Gram)
1/4 cup - Moon Dal (Split Green Gram)
3/4 cup - Rice (Any non fragrant rice)
1 tspn - Fenugreek Seeds
Optional
1/2 - Onion
2 - Red Chilies
1 - Green Chili
1/2 inch - Ginger
1/2 - Carrot (grated)
1 tspn - Salt
Method -
Soak the top six ingredients for 5 to 6 hours. Drain the water, about half of it, use the remaining water for grinding. Now, in your blender add the onion, chilies and ginger and blend till coarsely ground. Then add the soaked ingredients and adequate water. Blend till you get a smooth batter, like that of a pancake. To this add the grated carrot and salt.
The batter is ready to be made into dosas. To make the dosa, heat a pancake griddle. When hot enough, pour the batter in the center and using the back of the spoon, spread the batter in a clockwise motion, outwards. So it is thinly spread out into a circle now. You can make it as thin or thick as you want. Smear a teaspoon of oil, a little in the center and the rest along the periphery. Once the dosa is cooked, it will automatically rise from the pan. At this point, flip and cook the other side for a minute maybe. Fold and serve.
This can be eaten as is because of the flavors already present. But if you want something along or you didn't add the optional ingredients like in mine here, then guacamole is a great accompaniment.
Traditionally, we serve with either coconut chutney or onion-tomato chutney. But here in the US, since avocados are available in plenty, I tried it with guacamole and it is a combination made in heaven!
For my guacamole -
I grind a ripe avocado with garlic, chilli, coriander leaves and salt. To this I squeeze the juice of half a lime and add finely chopped onions. You can make variations to this and it will still be great!
For my son, I serve with honey or just plain!
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