One of my favorite breakfasts as a child was mom's Godhamba dosa. It was really a good "default" breakfast, when we couldn't really be bothered with the longer process of making idli, rice-based dosa or upumma. D, my daughter, was playing sous chef today, and enjoying the flipping of the dosas...with some mess involved!
half cup chappati flour
1 teaspoon cumin seeds
half teaspoon salt
one cup water
- In a bowl, sift the salt into the flour, then mix in the water. The flour tends to be easy to mix, with little clumping.
- Mix in the cumin seeds
- Heat a flat skillet or pan, and smooth a thin layer of oil on it to prep it for cooking
- Ladle an eighth cup of the mix onto the skillet and smooth it out, working in a circular motion from center out (see the home-movie attached here!)
- Wait for the flour to set, then flip it over
- Take the dosa off the skillet when it gets to be a light brown
As a child, I used to accompany the dosa with sugar. We experimented with sweet chutney today.
quarter cup coconut flakes
half teaspoon cumin seeds
quarter cup water
(Conventional chutneys would also have one fresh green or red chili, a dried red chili, ten leaves of mint, and mustard seeds)
- Grind all the above in a food processor or mixie for about 5 minutes. It's ready to go. We also mixed in a teaspoon of confectioners sugar. See the action below!
- More conventional chutneys would have you blend a chili and mint. Once you pour out the chutney, you would pop the mustard seeds and dried chili in a teaspoon of oil and pour it in to top the chutney