The chances of finding some homemade Dosa batter /Idli batter in the fridge, when you visit a South Indian’s kitchen is about 99.99%. Well, I belong in the remaining .01%. I grind the batter sporadically, as and when the fancy strikes me. This is especially true during the onset of winter when the fermentation drills get to me and suddenly I become the epitome of laziness!
But recently, thanks to taste testing a deliciously crispy yet spongy Uthappam at a neighbor’s house, I have been on a batter making spree using her recipe. I have ground Dosa batter twice in one month alone! That’s a record as far as my house is concerned. My family is not one to eat same dish on a daily basis. Of course – why in God’s name would they want to make my work easier now?.
I try a variety of dishes with this ground batter to make it interesting and appealing to my family and this waffle is my little one’s favorite. Makes a great breakfast and/or snack option. You can make it plain or add any number of veggies you like. The measurements are approximate, hence do use discretion depending on your waffle maker and preference of the amount/type of veggies. While the little dude likes this Vegetable Dosa waffles on its own, I prefer it dipped in some Spiced Idli Chutney Powder (Mozhaga podi).(...)
Read the rest of Vegetable Dosa Waffles at Chef In You
© DK for Chef In You, 2014. |
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