RecipeMuncher

An employee at Dosa came across my last post about their lovely South Indian restaurant and sent me a very nice e-mail. They wrote:

“I did want to mention that we can make our dosas vegan by holding back on the “ghee”, which as you might know is an integral part of vegetarian food. Next time just ask your server and we’ll be glad to serve you a delicious vegan dosa.”

And I thought that place couldn’t get any better!!! It almost makes me want to shoot up to SF sometime next week just go get some more scrumptious curry.

In the meantime, I am off to Detroit to hang out with the fam a bit–ahhh yes, hiatus means I get to take a lot of vacations. I’m thinking about catching a flight to Mexico sometime next month if the ole bank account can handle it. Everyone have a great weekend and I’ll see y’all next week!

I actually had lot of plans by the time I reached 400 recipes. But things didn’t work out as I planned. I guess those things have to wait! Anyway I am happy that my 400th recipe is all a dosa, that too a quick one! When you have extra bread on hand and not sure how to make use of it, this dosa recipe comes handy! But of course we tried with fresh ones and it was even tastier. Actually it called for Wheat coarse grains, more like the Samba Wheat. But we thought we shall just replace it with Wheat flour to make things easier. Maybe we will with samba next time but this was yummy! Also its kind of soft and not the crispy one, but with little more water and cooking on sim might get you a crispy dosa. I like my dosa in all forms. So it doesn’t really matter for me. But hubby dear likes his dosa to be crispy. So had to convince him saying its more tasty as soft.

I made these only for us and kids had the regular dosas. They almost have dosas every other day. Thinking of them remind…

Anytime, anywhere….With a genrous helping of butter spilling onto the hot dosa, it’s yummier with coconut chuteny and sambar. The ubiquitous Indian dish masala dosa has its origins in Udupi. One variant of the masala dosa, the Mysore masala mosa, is served with both coconut and onion chutneys.

In Bangalore, the masala dosa is usually served with a red chutney applied to its inside surface. This peculiarity lends itself to a unique taste and is something that is not found elsewhere. The red chutney usually has generous amounts of garlic (traditionally garlic is not used in masala dosa especially in the Brahmin community), and adds a nice flavor to the dosa when it is fried with ghee. In recent times this has become popular in other parts of Karnataka. Davanagere benne masala dose is another variant of the masala dosa from Karnataka. It is named after Davanagere in Karnataka. It is prepared by adding liberal doses of butter (benne) and also a pot…

I know my mind is still thinking of Rotis, but here comes a dosa for a change. Of course, the availability of this grain is quite limited. Still its an excellent replacement for regular rice. As I have already posted couple of dishes made from this Korra Biyam or the Fox Millet as it might be called, I thought this dosa made from it would be the most apt one to make on a regular basis.

Since Korra Biyam is known for its goodness, its mostly consumed by people who have diabetics. And it has great taste. We had been planning for this quite sometime, and then finally when we made it, I was really in a hurry to leave and completely forgot to click the pictures. After preparing it and getting busy packing everything, I forgot about clicking for once and Athamma promptly reminded me that I am y…