Last night, we were just pondering about what to have for dinner, when Hubby remembered this dosa from his childhood days. His mother had prepared it an a quick and tasty tiffin. Honestly, I was a bit skeptical, since I’d never heard of it before. But a quick search on the internet produced some interesting results. The final result was a quick, healthy and satisfying dinner.
Godhuma Pindi dosa with tomato perugu pachadi
Godhuma pindi (wheat flour) dosa is a very quick and satisfying tiffin, especially given that it literally takes 5 minutes to prepare the batter. It is easy to make, and pretty satisfying while staying health. A win-win all around…
- 1 cup godhuma pindi (wheat flour)
- 1 cup rice flour
- 1 tsp salt
- Water to mix the batter
- cooking oil
Toppings on dosa (optional):
- finely chopped green chillies
- finely chopped ginger
- Mix all the batter ingredients to pouring consistency. Make it a little thinner than normal dosa batter.
- Keep all the toppings ready
- Place an iron skillet on medium flame and let heat properly. Spread a little oil to ensure it is ready for the dosa.
- Once the skillet is well heated, pour the batter outside in, like a rava dosa.
- The dosa does resemble a rava dosa in the “holeyness”.
With the toppings of choice
- sprinkle on the toppings of choice and add some oil to the outside of the dosa.
- Once done, the edge will turn lightly brown and start to lift off the skillet.
- Flip over and roast till done.
After flipping over..
- Flip back, fold over and serve hot.
The inside is nicely roasted too!
This dosa can be had with any kind of chutney and is best served hot. The wheat flour adds a bit of healthiness to the evening tiffin, while is very quick and easy to make!
On a recent trip to Chennai, one of our breakfast stops was Hotel Saravana Bhavan. We had earlier had meals in this chain of restaurants in Kanchipuram. But the experience of having breakfast at Chennai is an experience we would love to repeat whenever we get a chance in the future!
The first round of snacks was a plate of mini-tiffins and ghee-roast dosa. Yumm! The mini-tiffin was anything but mini. While each item serving was small, in all the dish was quite heavy. It included idli-sambhar, dosa, pongal, rava kesari (sweet dish) accompanied with 2 types of chutney and sambhar. The ghee-roast dosa was literally made with ghee, rather than using oil and topping off with ghee!
huge ghee-roast dosa
The next round was a simple plate of idli-vada, which we decided that we couldn’t leave Chennai without sampling. The idli size in this serving was pretty large, and extremely soft, so much so that it would melt in the mouth! A stiff competition to butter indeed :).
Idli-vada with podi and ghee, 3 types of chutney and sambhar
We topped the breakfast with coffee. Though we didn’t think to take pics by this time.. we were too busy enjoying the heady smell of fresh filter coffee. 🙂
In all, we would always recommend a stop at any of the Saravana Bhavan restaurants if one ever visits Chennai. It’s a pleasure not to be missed. The food is piping hot, and very tasty, a definite value for money!
The hunt for a quick and tasty dinner is always on. We are usually ok with the usual dosas, pesarattus and idli as dinner options everyday. Today, however, we wanted something different. The criterion was important: light, tasty, and not Dosa!!!
Since we’d just bought bread, and there was cheese available at home, the latest option became Chilli Cheese Toast! This was, however, made on the tava.
- 8 slices of Bread
- 1 1/2 cups of grated cheese
- 1tbsp butter
- 2 green chillies, finely chopped
- 1 small onion, finely chopped
- capsicum (optional)
- Salt and pepper to taste
- Herbs (oregano spice mix) (optional)
- Apply butter lightly on one side of the bread slices
- Mix the grated cheese, green chillies, salt, pepper and onion
- Spread the mix lightly on the non-buttered side of the bread.
- Top with a light smattering of spice mix if desired.
- Heat a tava on the lowest possible flame, and put the slice with the buttered side facing down
- Cover the slice with a domed lid and cook till the buttered side is done AND the cheese on top has melted.
The only problem I faced here was that the onion really doesn’t get cooked in this short period. For people who don’t mind raw onion (such as your truly), this option is fine. But others can probably roast the onions a bit before putting it on the bread.