Ah…the laddu…it is a traditional Indian favourite. The word laddu actually comes from Sanskrit meaning a small ball. They are a very popular sweet in India and we have received many over the years as prasad in temples. Every day … Continue reading
Padma adores dosas but last night she got more than she could ever dream of when her dosa roast arrived! It was one metre long! Yes one metre of delicious, piping hot, yummy dosa. Padma was in heaven.
As I peered out our Bangalore hotel window this morning I spied this wonderful fellow enjoying the early morning breeze. I stood and watched him for ages and as I did I pondered what the day might hold. So what … Continue reading
Mmm…the Indian dosa. Whenever I return from a trip around India I long for these golden pancakes. Crisp on the outside and spongy on the inside…just the thought of them makes my mouth water. They are a speciality of South India and are perfect for breakfast.
They need thought beforehand to make them because you need to soak some of the ingredients overnight. The following is a recipe by the wonderful Mrs. S. Mallika Badrinath from her cookbook 100 Tiffin Varieties.
2 cups par boiled rice
2 cups raw rice
1 cup dehusked black gram
3 pinches kesar colour
1/4 tsp cooking soda
4 heaped tsp salt
Oil (enough for frying)
1. Soak rice and dhal together in water for 4 hours.
2. Grind to smooth paste.
3. Add salt just before taking out of grinder.
4. Allow to ferment for 15 hours.
5. Next day morning add colour and soda to the batter.
6. Mix well. Pour onto hot fry pan or tawa.
7. Fry both sides with oil.
8. Serve hot.
Mrs Badrinath also includes the calorie value (Ganesha bless her) 1 dosa = 121 calories. Sounds pretty good to me. Do try it and see if you agree.