Growin up in the cool laid back placid(not any more, though) city of Bangalore has its own share of perks. People usually dine out for lunch or dinners. Most Bangaloreans also do breakfast outside 😉
You can wake up, get fresh and walk into any of the innumerable number of darshinis and small restaurants for a heart healthy breakfast. The countless udupi tiffin rooms(small eateries) offer delicious vegetarian food. The ubiquitous Indian dish masala dosa has its origins in Udupi.
I never realized how my taste buds were being pampered until I moved from Bangalore. Work, marriage, then again work has taken us to numerous countries and cities. But each and every place had one common grouse – no good appropriate place to break our fast.
After an arduous morning run and a quick fresh cool shower all that he and me ever crave for is someone to serve us those delicious doses or rave idly along with the signature strong South Indian kaapi.
Set Dosas are soft, spongy fluffy dosas made with parboiled rice and beaten rice. They are usually served in sets of 3-4, along with a vegetable curry and some chutney. The batter though fermented is not allowed to turn sour, in fact a generous pinch of sugar is added to cut the sourness if present.
- Idli rice/Parboiled rice – 1.5 cups
- Normal rice – 2.5 cups
- Urad dal – 1 cup
- Beaten Rice/Poha – 1/2 cup
- Sugar – a generous pinch
- Yogurt/Curd – 1/4th cup
- salt according to taste
- Oil or ghee to grease each dosa
Wash the rice urad dal several times in water. Soak the rice dal together for 5-6 hours. Wash the beaten rice thoroughly soak it in yogurt for 5-6 hours. Blend the rice, dal beaten rice together to form a smooth batter. Cover and keep the batter aside to ferment. Should take approximately 7-8 hours.
Add salt, sugar to the batter, mix well.
Heat a flat griddle, pour a ladle full of batter on to the hot griddle & spread very little of the batter gently. Do not spread the batter more as the dosa needs to be thick and should look like a pancake. If the batter is well fermented you will have many pores on the dosa. Pour ghee or oil around the pancake. Using a big lid cover the dosa and let it cook for about 30-40 seconds. Remove the lid, flip the dosa and cook on the other side uncovered.
Ideally a set dosa is cooked only on one side, but just to ensure it is cooked well, we can also roast it from the other side.
Prepare a couple of more dosas like this, serve with chutney and sagu.
TOMATO ONION CHUTNEY
- 1 big onion, roughly chopped
- 5-6 cloves of garlic
- a small piece of ginger
- 3 red ripe tomatoes, roughly chopped
- 3-4 whole red chilies
- 1/4 cup coconut
- 1 tsp oil
- salt accordingly
- For garnish: 1/2 tsp oil, 1/4 tsp mustard seeds and 2-3 curry leaves
In a wok, heat oil. Saute red chilies garlic, onions till translucent. Then add tomatoes along wit salt. Cook till the tomatoes are slushy and oil leaves the sides. Cool the mixture. Along with the coconut, blend the entire onion tomato mix into a smooth paste. I like mine little bit chunky so I grind it to a coarse paste. For the seasoning: heat oil, splutter mustard seeds and add curry leaves. Pour this tempering over the chutney.
This creamy coconut based melange of vegetables has one special ingredient which makes the curry typical and delicious. Knol Khol/Kohlrabi/Nookal/Alkul/Gedde Kosu or simply gaanth Gobhi, a cross between a turnip and cabbage is preferably used to make this curry. It is mildly sweet and succulent, abundantly rich in vitamins and dietary fibre. It is low in calories(yay!) and has a good number of minerals in it.
Ideally this curry is pale cream colored, but coriander leaves and green chilies can be added to turn the color green.
- 1 cup of assorted diced vegetables, like potatoes, peas, carrots, beans, cauliflower
- 1/2 cup of diced kohlrabi
- 1 big onion, chopped
- 3-4 cloves of garlic, minced
- 1 small tomato, chopped
- 2 tbsp chopped capsicum
- 1 tbsp ghee or oil
- To be dry roasted: 2 tsp of coriander seeds, 2 tsp of poppy seeds, 2 each cinnamom and cloves, 2-3 red chillies.
- 2 tbsp roasted channa dal/dalia
- 2 tbsp coconut pieces
- Optional: green chilies, ginger and coriander leaves, if you want your curry to be green in color.
PaBoil all the veggies in little water seasoned with little bit of salt. Keep aside.
Make a paste of the dry roasted masalas along with dalia and coconut. Keep aside. In a heavy bottomed pan, heat ghee or oil. Saute onions and garlic till they turn pinkish. Then add capsicum. Saute for a couple of minutes. Throw in the ground paste and cook well till oil leaves the sides. Add tomatoes and the par boiled vegetables and simmer for 6-8 minutes until all the veggies and gravy comes into a homogenous mix.
Serve hot with dosas or pooris.
We have stopped hunting for breakfast options here in Mumbai. Have resigned to making south indian delicacies at home but just sometimes we miss being in Bangalore so much… for its myriad breakfast options and the lip smacking super strong filter coffee 🙂