She wrote back last week saying her article on "Deconstructing Dosa" is published in the Nov-Dec issue of The Indian American magazine. It features my Basic dosa recipe. Since the magazine is available only in print form, I was sad that I couldn't get a copy of that. But she sent in pictures of the article, a very well written on the love and beauty of Dosa. Thank you Joanne!
For crispy Dosa, you can use this proportion.
This payasam is a very different one, more like the Ada Pradhaman. This uses rolled out chapati strips that are cooked in the payasam. Tasted simply too good.
I was forced to take couple of days off as my system gave up on me. Hopefully will be back to regular blogging from coming week.
Chapati dough for 1 ball
Jaggary - 1/2 cup (or as per taste)
Wheat flour - 1 tbsp
Cardamom powder a pinch
Water - 1 cup
Roasted Nuts 1 tbsp
Melt the jaggary in a pan, remove scum if any. Then cooking for 5 mins.
Meanwhile, roll out the chapati ball into a disc of 1 inch size or as you do your regular chapati.
Cut long strips of 1 inch size, these will be of small diamond cookies. Heat a pan with water, once it starts boiling, add these chapati cookies. Simmer and let it get cooked for 5 mins.
Mix the wheat flour in a bowl with water to get a lump less batter. Slowly add this to the boiling chapati rolls.
Then after 10 mins, add the jaggary water. Cover and cook again for 10 mins or till the chapati is well cooked. Add the cardamon powder and mix well.
Finally garnish with roasted nuts.