I spent the last weekend with my cousin's family who live about 3 hours drive from our place. The kids had a fantastic time there and didn't want to go back home! I got some mom-made goodies passed on through my aunt and the kids are thrilled about their share of gifts from Grandma too!!
My cousin's wife showed me her go-to cookbook, 'Ghumaghumalu' by D Vijaya Rao for my perusal. When I was casually looking through for some breakfast ideas, this recipe caught my attention as it sounded like a no-nonsense protein filled breakfast.
So I noted down the recipe and tried it out for breakfast the other day and it was pretty good. It was more or less like Pesarattu. Another observation was that we didn't feel hungry for more than 5 hrs which I thought was very significant! So for Day week 4 of BM #25, this recipe qualifies under the 'cook from a book'.
Black Eyed Peas 1 cup
Rice 1/2 cup (I used Brown Basmati Rice)
Salt as needed
Ginger, grated 1 tsp
Green Chillies 1-2 , finely chopped (or as needed)
Cumin Seeds 1 tsp
Curry leaves, shredded few
Coriander leaves chopped handful (I didn't use)
Asafoetida 1/8 tsp
Onions, finely chopped
Oil as needed while making the dosa
Method Of Preparation -
Soak black eyed peas and rice for at least 2 hours. (I soaked overnight)
Drain the water, rinse and grind into a fine batter, along with ginger and green chillies, adding as much water as needed.
Mix in salt, cumin seeds, curry leaves, coriander leaves and asafoetida. The batter consistency should be more like Dosa or pancake consistency so it is easily spreadable.
On a hot griddle/tawa, pour a ladle full of batter and spread it into a thin circle. Sprinkle chopped onions on top, spray oil as needed and let it cook on both sides.
Remove from fire and continue for the rest of the batter.
Serve with chutney of your choice for a healthy breakfast.
Check the Blogging Marathon page for the other Blogging Marathoners doing BM#25.
Preparation Time 25 min (excluding the soaking time)
Makes 7-8 dosas