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).
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.
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.
With Words 