The minute they mention about a sale going on, I present myself at the store along with a reluctant hubby and a sulking kiddo. The ‘can we please please go home?’ question starts from the minute we enter the mall.

The first dampener to my mounting excitement would be at the office of the security guard. Handbags are allowed inside and luggage isn’t. So their view of my huge bulky backpack as luggage would be the first fight to start with. ( I win, of course!)

When we get inside the store, hubby would start with a weary ‘Can’t you be lady like and buy one of those cute little handbags?’ question. I  ignore the weary tone and the appeal, and move forward with determination to the home section.

A mug, a pitcher and a plate excites me more than a hundred new dresses would do. If there is a new casserole or a steamer, then you literally have to drag me from that place. Which is what happens every time – the dragging me from the home section, I mean.

The real place that needs some attention is my wardrobe and yet, I never stop at the ladies section. I have not even gotten the two sets of salwars, which came as birthday gifts, stitched yet. Er, they came for my birthday last year, btw.

Talking about make overs, this rava dosa is a make over of dosa batter. If there isn’t sufficient batter or if the batter is sour, I have started adding rava and grated veggies to it and making these beauties.

Ingredients:

• Left over dosa batter               :           1 cup
• Rava/semolina                           :           1 1/2 cups
• Onion                                              :           1 small, chopped fine
• Carrot                                             :           1 small, grated
• Beans                                               :           3-4, cut finely
• Water                                              :           to make the batter mixture thin
• Oil, to make dosas

Method:

1. Chop the onions fine, grate the carrots and thinly slice the beans.
2. Mix the left over batter and rava together. Add the veggies and 2 – 3 cups of water. The water needs to be added in  half cupfuls after that. The final consistency of the batter should be very thin – like in the picture above.
3. Heat a small kadai and add the oil. When it gets hot, add the mustard seeds and curry leaves and cover with a lid. Once the mustard splutters, add the dals and wait for a minute for them to brown. Add this to the dosa batter and mix well.
4. Heat a tawa or a frying pan. Add a tsp of oil and let it coat the base of the tawa. I use a wooden spoon for spreading the oil, but a better idea is half cut onion with the flat side down and held with a fork.
5. For this dosa, you will have to first make an outer round and then fill the insides. Start with a big ‘O’ and then fill the inside of the O with the batter. You wont be able to spread the batter like regular dosas.
6. Pour a tsp of oil around the dosa and when the dosa starts to brown on the side, flip over and cook the other side for a minute.
7. Take off the tawa, serve hot with chutneys, sambar and a cup of hot coffee!

Linked to:

• Blogging Marathon #14, under Dosa theme