When I woke up on Mother’s day, Anon’s words flushed in to my mind ,
"God could not be everywhere and therefore he made Mothers."
Still in my home town, I was glad that I could spend this Special day with her after a long time; hurried downstairs to hug and wish amma who was busy making the morning coffee, hugged me back with the same warmth, asking ,"Bharathy, what do you want for breakfast?"..
Hmm.. something simple..
Chappathis?Pooris?...Idiyappam??(all these obviously fall under her easy-to-make list!)
"What about Godhambu Dosa and Red Chammanthi ?"..I intruded..
"Yeah Sure!, but will you blog this?..for me??"
YAY!! Why not..??!!..
She deserved another TIGHT bear hug from me…
The batteries were pulled out from the charger, red lights still on, warning me "uncharged!". The camera was loaded and all set..
While amma was making the preparations I noted down the ingredients:
Whole wheat flour - 2 cups
Water – 4 to 5 cups
Salt- to taste
Oil-2 tbsps (you may not need oil while cooking dosas)
Mustard seeds-1/2 tsp
Finely cut big onions-1/2 cup
Green Chillies- slit once lengthwise and across to four pcs- 2
Curry Leaves- a sprig
What she did:
1. First mixed the flour and salt in a large bowl.
2. Gradually she added water to make a thin batter taking care that no lumps are formed while doing so. I gave her a helping hand here.
3. The consistency of the batter was thinner than the normal dosa batter. We needed about 1 3/4-2 cups of water.
4. She heated oil in a pan, spluttered the mustard seeds, sautéed the onions, green chillies and the curry leaves and poured this over the batter while warm(not hot, straight from the fire) which I finished mixing by then.
5. She heated up the dosa griddle, greased with a few drops of oil and poured a ladleful of batter from the edges towards the centre to form a round shaped dosa.
6. She told me to trickle the edges with a few drops of oil 'only if necessary'.
The dosa lifted on its own well with the tempered oil in itself.
7. Allowed to cook for a couple of minutes on each side while turning over. The dosa was ready when browned and cooked on both sides.
8. While I took hold of the dosa making part, she proceeded with the red chutney, the divine combination for Godhambu Dosa
Red Coconut Chutney
Coconut -2 cups
Tamarind- a tamarind seed sized
Water- as needed
Curry leaves- 6 nos
Grind all the above with enough water and salt to make the chutney.
Make sure that you pulse the chillies alone at first , grind all the rest except the curry leaves which are to be added lastly.
We settled down together and enjoyed our breakfast with the rest of the members of my family :)....
I am thinking of getting her some cute gift now.. :)!!..Note-The perfect golden brown colour, I feel is due to the usage of whole wheat flour, freshly ground from the wheat, in a local mill.Therefore the colour and the texture of the dosa is highly dependant on the quality of the powder.