Me thinking yesterday - "Got some time tomorrow - let me go grocery and vegetables shopping - what are all left in the fridge and cupboards - ok lets make something for today and finish off stuff and make place in the fridge, wash some dabbas to keep things !" Open the fridge to take stock !! Last week my DH left the curd outside after dinner - aahaaaah smelly sour curd - it was hidden somewhere behind in the fridge!!! 3 small pieces paneer left (I kept some for hunger pangs after making paneer bhurji 2 days back) Cheese spread - 1 tbsp, 1 cheese slice Finely chopped 1/2 capsicum and onions leftover from paneer bhurji. 3 pieces ginger - i keep peeled/chopped ginger to make tea everyday - but this was getting a bit wet now. 3 tbsp of old dosa batter Ok over to cupboards now - leftover old packs of samba broken wheat (I keep it roasted!), bansi rava - roasted, idli rava ! Me - yesterday evening - 1) call my DH to bring green chillies on the way home! 2) Clean out the curds from different dabbas - 1.5 cup sour curd 3) Clean out the samba broken wheat - about 3/4 cup 4) Clean out idli rava dabba - about 1/2 cup 5) clean out roasted bansi rava - about 1 cup Add all with salt and mix into the curd. Let it soak in fridge overnight Early morning - take it out of fridge! Finely chop ginger, green chilli and few curry leaves (with scissors)! Heat a pan with oil - add mustard seeds, once popped, add the above ginger, green chilli and curry leaves let it fry in oil then add onions and capsicum ! Saute for few minutes Add this mix to the curd mixture you took out of the fridge !! Check consistency - should be thicker like oothapam batter - add 1/2 cup good curd, I also added some roasted corn rava fresh for some crispness. You could add more bansi rava or idli rava ! Mix the leftover old dosa batter about 3 tbsp into this mix. Heat a wide/flatter iron kadai - pour some 1 tbsp oil, pour 2 tbsp batter in a thick layer - CLOSE the pan and let cook on one side. Then open the pan and turn it and cook till crisp the other side also. Dont close it after turning. Hot, spicy, crispy wheat dibba rotti ready We ate it with just groundnut podi !! Sent the same for school lunch for DS10, one with cheese spread, one with the cheese slice !! Yaay, so much place in the fridge now Recap of recipe 1.5 cup sour curd 3/4 cup broken wheat, 1/2 cup idli rava 1 cup bansi rava Add all with salt and mix into the curd. Let it soak in fridge overnight In morning, fry in a pan - 1 tbsp oil, 1 tsp mustard seeds, 7-8 curry leaves chopped, 1-2 tbsp finely chopped ginger, 3 green chillies finely chopped, 2 onions and half a capsicum finely chopped. Add to the batter along with 1/2 cup good curd and some more roasted rava for crispness. Mix the leftover old dosa batter into it Make whole wheat dibba rottis (thick fried dosas) with it in a flatter kadai with a lid as detailed above. Remember to close with lid and cook on first side, NO closing on the second side after you turn!
Enjoyed reading every libe of your post...it seemed like a reel...Wonderful recipe too! Thanks and hope your fridge is freshly stocked now!!!
thanx rkgurbani, yeah fridge stocked with veggies, fruits, cheese, butter !! Next to make groundnut, til podis and roast ravas and seeds and nuts and make masala powders ready for the SA1 exam and holiday mayhem
Well, I'm off on holiday for 15 days during dussera, so let me finish whatever is in the pantry and keep new stuff for my DH who'll be alone 1 c roasted samba rava + 1.5 c roasted corn/maize rava soak in 1.5 c curd overnight in fridge Morning add 2-3 tbsp gram flour - besan 5-6 tbsp rice flour, salt, Yaay - four dabbas empty now ready to clean up Fry in 2 tsp oil - mustard seeds, finely chopped curry leaves, ginger, green chilli, onions and add to this (we could even add grated carrot or chopped capsicum too if we have) Add enough water or curd to make dosa batter consistency !!! Let this soak for 1/2 hour. Make thin dosas on a hot iron tava.. you have to pour from outside the pan towards center and fill any holes with drops of oil. Super crisp thin dosas ready - Looked and tasted exactly like rava dosa - only crisper and yellowish due to corn rava For lunch DS took it to school with magai pickle. DH added some curd to magai pickle and there was groundnut podi Hmmm Groundnut podi almost getting over - so one more dabba to go, let me see how I'll finish this !!!
hi, SA1 started already. From your food posts I think we both cook almost similarly. til powder, magai, anapakaya nuvvu podi curry and many more match. also our customs also match from what i read of your posts. same pinch hugsmiley
