Didn’t your mom always tell you breakfast was the most important meal of the day? Of course she was right. According to me, eating breakfast gets your morning started on the right track. It helps you keep your energy up and make healthier eating choices throughout the day.
My very own Ghee-Podi-Roast-Dosa served with a coriander coconut green chutney
Some people believe that skipping breakfast may help them lose weight. Not so! Skipping meals often leads to overeating later in the day. Becoming over hungry often leads to a lack of control and distorted satiety signals (meaning it’s hard to determine when you’re full). This can result in taking in more calories than if one had an appropriate breakfast. As a matter of fact, it’s easier to control one’s weight by eating smaller meals and snacks more frequently.
Breakfast skippers also have a harder time fitting important nutrients into their diet. Many foods eaten at breakfast contain significant amounts of vitamins C and D, calcium, iron, and fiber.
“Never work before breakfast. If you have to work before breakfast, get your breakfast first.” ~ Josh Billings
Spices that make the sweet-n-spicy milagai podi
In our household, breakfast is the most important meal of the day. It’s the heaviest and healthiest meal of the day. I ensure that we have a good combination of fruits & vegetables, grains, dairy and protein during breakfast. Generally we have a high fibre oats with milk, nuts, fruits/vegetables and eggs on weekdays but on weekends we indulge in the luxury of an elaborate Indian healthy breakfast. Upma, poha, idlis, dosas… did I mention dosas?!! They are by far our most favourite.
For those who are not very familiar with dosa, it is an Indian style crepe or thin pancake. Its originated from the southern part of India (from where I hail) and is quite a staple there. It is usually made by mixing rice and lentils in a particular ratio and then ground and fermented before making crepes out of it.
A basic dosa sprinkled with the magical milagai podi and ghee and voila you have the most delicious lipsmacking dosa getting ready to be gobbled down 🙂
Some dosas are savory and some are sweet. Some are thicker and soft while others are thinner and crisp. They can be made with wheat flour, a lentil based batter, semolina based batter and what not. But to share with you here I decided to pick the kind that is most common and also popular made with – Ukda Chawal (Parboiled rice) and Urad dal (Split black gram)
Today I am sharing with you the recipe of my very own Ghee-Podi-Roast-Dosa. Milagai podi is an absolutely delectable combination of spices which when had, ensures that there is an explosion of sweet-n-spicy flavours in your mouth. Different people use different spices to make this powder. Down south, each household has their own milagai podi recipe. This particular recipe of milagai podi has been concocted by me after a lot of permutations and combinations of the spices.
So my Ghee-Podi-Roast-Dosa is actually the basic dosa that is sprinkled with the milagai podi and roasted in ghee… the end result is nothing but magic!
Store the milagai podi in air-tight containers and you can enjoy it for about 6 months
For Dosa Batter –
Ingredients:
3 cups of Ukda Chawal (Parboiled rice)
1 cup Urad dal (Split black gram)
1 tblspn Asafoetida powder
Salt to taste
Method:
- Combine the parboiled rice and split black gram, wash well and soak in water for 6 hours.
- Drain after 6 hours and grind (preferably in a wet grinder for better consistency of the batter) in a blender, gradually adding 1-1½ cups of water.
- Mix in asafoetida powder and salt. Set aside to ferment for 4-6 hours (in summer) or 8-10 hours (in winter). Add a little water, if necessary, to make a thick batter of pouring consistency.
For Milagai Podi –
Ingredients:
1½ cups Urad dal (Split black gram)
1 cup Til (White sesame seeds)
¾ cup Chana dal (Bengal gram)
½ cup shelled peanuts
13 medium size red chillies
3-4 tbspn jiggery
4 tspn chilli powder
2 tbspn Til oil (Sesame oil)
Salt to taste
Method:
- Roast the sesame seeds in a dry frying pan over moderate heat till golden and remove from pan.
- Dry roast the peanuts again on moderate heat for approx. 5-7 minutes. Remove from pan to cool.
- Pour 1 tbspn oil into pan and heat through. Add red chillies and fry for 1-2 minutes only. Remove and set aside.
- Pour remaining oil into pan and add first Bengal gram. Fry till golden and its aroma starts to fill the kitchen. Once done set aside and then roast split black gram till golden.
- Mix all ingredients together and grind to coarse powder in two batches for better result.
- Store in air tight container and use as required.
Yummy Ghee-Podi-Roast-Dosas ready to be eaten
Preparation of Ghee-Podi-Roast-Dosa:
Ingredients:
Dosa batter
Milagai podi
Ghee (clarified butter)
Method:
- Heat a griddle (non-stick tawa). To test sprinkle water on the griddle, if the water sizzles away right the moment then the griddle is hot enough.
- Now pour a ladle of dosa batter. Starting from the center in an outward direction, swirl the ladle in a circular motion spreading the batter into a thin crepe.
- As soon as the batter is spread, sprinkle 1 tspn of milagai podi on the dosa. Add 1 tspn of ghee evenly around the edges and center of the dosa.
- Give it a few more seconds and the bottom of your dosa will start getting darker and golden brown in color. This means your dosa is almost ready.
- With the help of the ladle fold one side of the dosa onto the other half and serve with green chutney and healthy juice/filter coffee.
Bon Apetite.
Ghee-Podi-Roast-Dosas served with coriander coconut chutney and a sooper healthy green juice
I served it today with a healthy green juice. My dear friend Pratishtha is completing her 365 breakfast recipes for ‘The Breakfast Projekt’ this week. So as a part of the celebrations I am joining her in creating 7 new green juice recipes and incorporating them in our breakfast for the coming whole week.
Did you know that these greens, these antioxidant jackpots are also ideal sources of calcium and vitamins A, C and K?
Come back later next Sunday to see my 7 green juice recipes and how green can be made delicious too! Meanwhile you can visit, join, follow Pratishtha’s ‘The Breakfast Projekt’ at http://www.breakfastprojekt.com/ or join her page on facebook Gourmet Sojourn for her recipes of the green juices https://www.facebook.com/groups/gourmetsojourn/574552735900690/?notif_t=group_activity
You have a Healthy n Green Sunday!
Dollop Of Sunshine 