We had been to the beach this weekend.
Hubby loves to look at the ocean, let go of all the worries, relax and take a deep inhale of that salty breeze. He loves to let the waves bury his feet in the sand. He likes to ease kiddo into enjoying these little beauties of life. He loves to hold kiddo’s hand and stand next to him proudly, waiting for the next wave to come.
They stand in front of me, at the edge of the waves – a perfect picture of love and being at peace with oneself.
Hubby goes there to find serenity. And I go there to find of the best bajji sold from the beach side bajji stalls. And the chaats too from the near by stalls, while on the quest.
So, hubby came back home with his mind relaxed and I came back with my stomach full.
Talking about stomach getting full, aval dosa is a simple and yummy recipe, that is very filling. One dosa for breakfast is enough to keep you going for a long time.
You can check out the original recipe here.
- Raw rice : 2 cups
- Aval/Rice Flakes : 1 cup
- Curd : 1 cup
- Onion : 1 small
- Green Chilies : 1-2, seeded
- Ginger : 1″ piece, grated
- Curry leaves : 1 sprig
- Oil, to make dosas
- Wash the raw rice till clean and soak for 3 hours minimum or overnight. Wash and clean the aval/rice flakes and soak them in curd for an hour at least.
- Grind the rice and the soaked aval together with salt to get a smooth batter. Add water if the consistency is too thick.
- Leave for fermentation – overnight or for about 6-8 hours.
- When you are about to make the dosas, chop an onion and a couple of seeded green chilies and add to the dosa batter. You can add roughly chopped curry leaves, grated ginger, grated carrots too, if you wish to.Tempering with mustard seeds, ural dal and red chilies will also give the batter an excellent flavor.
- Make thick dosas with the batter. I made these in an appa chatti.
- Serve hot with green tomato chutney.
- Blogging Marathon #14, under ‘Seven Days of Dosas’ theme