Answer to Dosa Dilema

The answer to Michael's observation that dosas can't be whipped up in a hurry is here. http://vahrehvah.com/Rava+Dosa+Quick+version:3281 Semolina dosas without the soaking and fermenting. The key is to have potatoes cooked up and in the fridge. If you want rice/dal dosas, just keep the batter on the counter or fridge at all times. You can always have a batch brewing and make dosas any time.

I also have been throwing together a quick stir fry of tofu and veggies with an almond meal sauce at breakfast time to eat with my dosas. Here is a picture and a recipe.

Lisa's tofu almond veggie

Amounts are up to you.

Extra Firm tofu, cut into cubes
veggies of your choice (zucchini, spinach, eggplant, carrots) cubed
Ginger, cut into matchsticks
Red pepper flakes
garam masala powder
water
almond meal

Heat oil in a saute pan, saute the ginger and red pepper for a minute. Put in tofu and toss and stir fry until slightly golden. Throw in the veggies and stir fry until tender. add garam masala and cook for a minute. Add some water (you want to make a little bit of a sauce) so maybe a half cup of water and deglaze your pan a bit. then stir in about two table spoons of almond meal and simmer lightly until the sauce is thick. That's it.
Eat it with rice or dosas or chapati.

Short Stack, Short Stack, Syrup on Top

Indian Breakfasts. Hmm. Griddle cakes with some type of sweet topping are nothing unique to the US. This morning a friend brought in some Rawa Dosas for me to sample at the work place. They were fantastic and served with sambhar although a bit of grade B maple syrup would have probably been delightful as well. The down-side to this treat is they are more labour intensive to make than the typical pancake. I've seen Lisa whip-up buckwheat pancakes in a few minutes. The recipe and ingredients for the Rawa Dosas are below. Something we'll give a go at over a weekend. I couldn't see doing this on a workday night/afternoon and putting them up for another day.

Ingredients:
1 1/2 cup semolina, 1 1/2 cup of rice, 1 1/2 cup split black gram lentil, 1 cup sour curd, 4 yukon gold potatos, handful of mustard seeds, 1/3 tsp tumeric powder, 1/3 teaspon chilli powder, curry leaves to taste, 1 tsp sea salt

Steps:
Soak the rice for a couple of hours, grind the rice to a batter and add H2O to make a paste, soak semolina in the curd for an hour and mix with batter and store for 2 hours. Add salt and ferment for 12 hours. Cut the potatos into small pieces. Heat 2 teaspons of oil in a pan, add potatos, salt, chilli powder, and tumeric and then mix in to dough. Oil pan and then spoon in pancake sized amounts and cook about 2 minutes (flipping between).