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Medu Vadai Two Ways: Thayir Vadai & Rasa Vadai
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Dosa Dosa!
Does anyone not like or know about dosa? There is not much introduction needed for this much loved universally known delicious fermented “pancake” from the Indian peninsula. Without much ado, I’ll share my recipe that I’ve tweaked over 25 years with several insights from my own experiments, and advice from family members.
Adai (Spiced Rice And Lentil Crepes)
Adai is a bit difficult to describe – it’s like dosai, but totally different in its composition (more hearty with the dals), taste (has some spice and heat to it) and presentation (not as thin). Maybe a rustic cousin of dosai? A high protein, wholesome and complete meal that doesn’t take hours of prep, no fermentation required, and is almost instant except for the soaking time of 2 hours required for the rice and the dals. I like to soak them at lunch, and it takes less than 30 minutes to grind, add the vegetables, and to have dinner on the table!
Idli Upma
What do you do with leftover idlis? The people who came up with idlis of course thought about this, and came up with Idli Upma! Nothing wasted. Repurpose everything, in the most delicious way! One day old idlis work wonderfully for this dish. My family loves this dish so much that sometimes my mom (and me, now) make idlis just to make idli upma the next day for breakfast!