Sometimes you get great pleasures from simple things or almost castaway stuffs. The sour idli or dosa batter you might find in your fridge on a weekend is almost like this. What do you do with that? At Amma’s place, she has a never ending supply of idli and dosa batter always, ready for anytime. She has them stocked on all days, grinds new batches almost on alternative days. Those days with so many adults and many helps at home, she always felt the need to have the batter ready. She never would send a person away without a tiffin served and in those times, the stored batter comes handy. And on top, a toddler’s fancy has to be met. Konda would, at odd times, used to ask for dosa. And Amma makes sure she has fresh batter always on hand for her.
So when we have a never ending supply of Dosa batter, we are bound to have a batter that is two days old. For a Saturday breakfast, she makes upma for Dad and makes this dosa on the side for those who might like this type of dosa. And I was one of those who loved this. I used to love having this for breakfast and infact looked forward to those occasions. I never felt the sourness in the batter, but it would be just a nice excuse to indulge in this fashion, I guess. This being the tradition at Amma’s place, we saw that we somehow couldn’t keep up to it at our place. Though these days, we make it a point to have fresh batter as twins eat only dosa and idli, though it never matters what is made, as finally everything gets mashed up with milk. I remembered this spiced masala that amma makes from soured batter and though I didn’t have a sour batter, just went ahead making it.
With the masala added, you will not find the sourness in the batter. One other better option of making good use of soured batter is to make Kulli Panniyaram, though those days, when Amma was using the iron skillet, it used to end up as a Dosa. This tastes great with both Coconut and Groundnut chutney. I never can confirm which tastes better!
Dosa batter – as required
Onion – 1 big
Green chilies – 2 long
Turmeric powder a pinch
Bengal Gram – 1 tbsp
Cashew nuts – 5 broken to small bits
Curry leaves – few
Salt to taste
Oil – 1 tsp
Heat a pan with oil, fry the channa dal and cashew nuts to golden. Then add onions, turmeric powder, chili and curry leaves and sauté well
In a bowl, take the required dosa batter, add the spiced masala to the dosa batter and mix well.
Heat a tawa, once its hot, take a ladleful of dosa batter as you would do a regular dosa and spread as a regular dosa, sprinkle oil on top and cook with lid covered. Flip to the other side to get it cooked.
The result will be chunky spicy masala dosa. Serve with chutney or just topped with Podi.
Another entry for my Dosa Mela.