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!
Puri-Kurma is one of the most popular tiffin items in Andhra. Almost every restaurant and tiffin center will carry this particular item immaterial of the day and time. Made properly, its a fun meal with various spices tickling the palate.
Puri – Kurma
For the Puri:
- Add 1/2 tsp salt to 1 1/2 cup of wheat flour and knead into a soft, dry dough adding water intermittently. Ensure it is not soggy.
- Set aside for some time
For the Kurma:
- 3 medium-sized potatoes
- handful of green peas
- Optional vegetables: cauliflower, beans
- 2 large tomatoes
- 1tbsp khus-khus
- 1 medium-sized onion
- 6 green chillies
- 1/2 inch piece of ginger
- 1/2 cup dessicated coconut
- curry leaves and coriander for garnishing
- salt and turmeric
- Boil the potatoes and vegetables (except onion and tomatoes) and set aside
- Grind the khus-khus into a fine powder.
- Add grated coconut, onion, green chillies and ginger with water and grind to a fine paste
- In a wok, heat some oil and add the chopped tomatoes.
- Once the tomatoes are softened, add the vegtables and khus-khus pates with salt and turmeric.
- cook till the gravy thickens.
- turn off the flame, add curry leaves and chopped coriander over the curry without mixing, put the lid and set aside.
- Make small sized rotis with a rolling pin, and deep fry in heated oil. If done properly, the puri will puff up. If not, it’ll become a crispy papad.
- While the soft and puffed puri is considered the ideal, there are lots of people who prefer the papad type, and make sure they get it that way! So its up to the cook to make the way he/she wants, and to make it properly… with a lot of practice. 🙂
Serve hot, as breakfast or dinner! It works great for both!