Dosa and Idly are the primary breakfast in a South Indian home. Almost 3 days in a week morning breakfasts will be the same. In every household, the batter will be prepared during the week end, allowed to ferment over night and kept in the fridge, ready to make steamed idlis Monday morning. Both the dosa and idli batter are the same. (only slight variations but the same can be used) As soon as the batter ferments, idlis can be made and resting it for 2 or 3 days more and allowing it to become slightly sour, is perfect to make crispy dosas.
That said, my house was no exception. Up to a certain age I never minded eating these frequently and even if I say no, mom knew how to cajole me into having it. But after some years she realized that was never going to work here after and every time we used to have a big fight between us, dad in between sure not to take either of the sides. That's when mom started making varieties in dosa (I know it is still a dosa but had a variety with lots of cashews) and this is one of them. This wheat flour dosa can be made quickly. The batter does not require any fermentation, it is an instant one. On top of it its like a blank slate. You can add any veggies or additional seasoning to make it even more healthier and tastier.
This recipe is for letter "W" under "Regional" theme. Check out other BM #32 Marathon runners' posts here in this page.
Logo courtesy : Preeti