Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Saturday, September 11, 2010

Wheat (Gothambu) Dosa and Idli

Recipe No: 73
This is not the regular instant wheat Dosa. It’s fermented like the traditional Dosa but uses only wheat instead of rice. So what’s the importance? Well this is very good for people who are on low carbohydrate diet including those who suffer from diabetes. Dilute the Idli batter with a bit more of water, you got Dosa batter. Above all, you have to grind only one ingredient…Urad dal…..
Ingredients                               Makes 15-16 Dosas
  • Urad dal seeds………1 Cup (Wash and soak in water for at least 6 hours)
  • Wheat flour…………..2 Cups (Can use regular Atta)
  • Fenugreek seeds…..1/4 Teaspoon (soak together with Urad dal)
  • Water…………………..As per needed
  • Salt……………………..As per needed
Method of preparation
  1. Grind soaked Urad and Fenugreek seeds till almost smooth. (It should be slightly grainy.)
  2. Mix Wheat flour, Salt and ground Urad dal into a thick consistency batter using extra water if needed.
  3. Close the vessel and keep it in a warm place to ferment for at least 12 hours or till it slightly increases in volume.
  4. Pour the batter into Idli molds and steam for 10-12 minutes.
  5. To make Dosa, dilute the batter to a pourable consistency, spread ¼ cup each on a pan to desired thickness, cook on both sides and serve hot.
  • This is best when served with Chutney or Sambar.
  • Even though this batter ferments in warm places, it may not rise so much like that of regular rice dosa batter. But mostly these will rise while cooking.
  • In cold climates if fermenting is really hard, warm up the oven to 180˚F/80˚C, off the oven and keep the batter inside it. This may speed up the fermenting process.
  • If you are a frequent Dosa maker then you can reserve one or two tablespoons of old already fermented batter in the fridge and mixing this to the new batter will also speed up the fermentation process. Old batter will stay good in the refrigerator for at least a week.
  • If you fail in all these process, add a pinch of baking soda just before cooking.

Make it enjoy the deliciousness and 
serve it to your family with love…


Liz said...

This was our breakfast today. Turned out just as good as the regular dosa. Thanks!

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