Dosa batter, err banter

We had dosa for breakfast today, which got me thinking. I was never a dosa-lover when I was a kid but my son will stand and go through atleast three even before it gets from the tawa to the plate

Served with its accompaniments; sambar and coconut chutney, this traditional south Indian breakfast is as healthy as a breakfast/light snack/dinner can get (I may be biased here and I’m leaving idli for another day).

The paper roast with accompaniments

Food preferences have changed for me over the years and today I relish a ghee-laden paper roast ,(the waistline can watch its self), with sambar and any kind of chutney. If I feel the kids need an extra shot of protein with that, I just crack an egg on top and swirl it about, adding a pinch of salt and pepper. Grated cheese between the folds of a wafer-thin dosa, drizzled with ghee is soooo divine. Scientific studies have proved ghee is important for the brain to function well! (This is me not being cheeky😁)

There have been countless fails, in the intial years of cooking, trying to get the batter right: there was the unrisen one, the funny-tasting one , the watery one…the list goes on. I definitely learnt what not to do when making the batter.

My dosa crisping up! The ghee will follow!

But if you are a gastronome like me (wink), this is a dish you must try for its robustness, its completeness and the feeling of contentment only a good, healthy meal can give.

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