Cook. Eat. Rinse. Repeat.
The green chutney is a staple at home to go with any kind of idli or dosa. The colour comes from green chilli and coriander leaves. That’s why it also tastes very fresh. You can alter the amount of either of the ingredients to suit your taste. But by keeping the chillies on the low means you get to taste all other ingredients. Otherwise, it’s just a spicy chutney.
Red chutney is my personal favourite and a favourite at home. Like many, this one too starts off with coconut. It is made with only red chillies, ginger, garlic and coconut. A tadka of channa dal, urad dal, mustard seeds and curry leaves are added for some crunch and texture. And look how pretty it is!
Ragi dosa, or finger millet crepes, is made with whole grains and urad dal. That’s about it. I’m not a nutritionist but it’s safe to say that this dosa leans on the healthier side. The only prep required is the soaking of the ragi grains and urad dal separately before grinding them together with some water. Leave the batter to ferment in a warm place overnight and the next morning breakfast would be ready in just a couple of minutes.
Egg dosae because I’ve moved on from sweet breakfasts every Sunday like waffles, French toast and the likes. I wouldn’t mind the sugar rush occasionally but I sure don’t want it every Sunday. That’s why I’ve been on a dosae streak of late. Every Sunday we have dosae with chutney or leftover curry. I for one go on to have dosae for lunch as well. Why wouldn’t I, when it goes perfectly well with any kind of chicken or mutton curry? But I must admit, I don’t make the batter at home from scratch. There are plenty recipes online and you don’t need one more repeating the same thing, trust me. But no, I don’t use ready to use powders. Instead, I get my batter from the local shops. They’re nothing short of what we make at home.