Well it happened finally! I was eagerly waiting for the article to release since the time I was contacted. This happened sometime after the Dosa Mela. Joanne contacted me to ask if I would like to feature my recipe in The Indian American Magazine, I was elated!
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.
I thought I will share a new sweet dish that Athamma prepared for Karthigai Deepam. Though traditionally we make Pori Urundai, this year I couldn't as I never learnt it from Amma. And I wasn't up to calling up Amma for getting the recipe.
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 a couple of days off as my system gave up on me. Hopefully will be back to regular blogging from coming week.
Wheat Adai Payasam
- 1/4 cup Wheat flour for making the Chapati dough
- 1/2 cup Jaggery
- 1 tbsp Wheat flour
- A pinch Cardamom Powder
- 1 cup Water
- 1 tsp Cashew Nuts
- 1 tsp Raisin
- 1 tbsp Ghee
- Melt the jaggery 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 jaggery water. Cover and cook again for 10 mins or till the chapati is well cooked. Add the cardamom powder and mix well.
- Roast the nuts in ghee, pour over the payasam once it is cooked and serve hot.