These dosas taste wonderful and are so crisp and lite.
My vote is inclined for this dosa even though it is from the same batter as the Broken Wheat Idli.
This idli is a good options for a diabetic. I am getting ideas now of trying idlis with coarse ground other flours like millet. It should be fun and worth the experiment!
Go here and check out!That spectacular red yummy thing in the kulhad
Last weekend was a big turning point for me. Someone's coaxing made me do the unthinkable. My friends are shocked but happy. Guess what I have joined Arjun Devaiah's weekend training camp and will run for a marathon in September.
My situation currently:
Most of all Arjun is a natural motivator. He is just letting me take it at my pace.
After returning home on Sunday this is what I made for lunch.
1/2 cup thick beaten rice/ poha
2 cups low fat curd
1/4 teaspoon salt
2 teaspoons jaggery powder
1/4 teaspoon red chili powder
1/8 teaspoon mustard
1 big pinch asafoetida
Just a few drops of oil
Wash and soak the thick poha for 10 mins. It should be plumped up and soft at the end of it.Heat oil, splutter the mustard seeds. Add the asafoetida, red chili powder and jaggery powder. Simmer for 1 min. Put off the heat. Add the curd. Mix in the soaked poha and salt.
The Patron's address
I am thrilled to share that some family and friends have shown interest in this endeavor. We are planning a charity event soon with help from my friend Jyoti. So keep watching this space!