As I was reading the amazing cookbook,Pure Vegetarian by Smt.Prema Srinivasan,I was amazed at how they excelled at making so many varieties of dishes,for eg, from one batter and the sheer devotion and complete dedication involved in preparing a meal for the family.
The pride they took in their kitchens and home cooked food is incomparable...it was truly food for the soul...the aesthetics involved in preparation,serving and presenting of a dish makes one want to have the time to pass on such traditions ,they involve not only the food itself but of a culture filled with respect and reverence to the art of dining and for the gratitude of prosperity.Few today ,in the world of instant mixes and masala packets,that no doubt helps us to multi-task,even reflect on a moment on the origin of these dishes and the labour involved in making them from scratch :)
In her book,her section of dosais,I learnt a piece of trivia that brought a smile to my face for the sheer simplicity of it... she writes and i quote..."The origin of the popular word dosai is dwi osai ,being also onomatopoeic,mimicking the hissing sound of batter as it is poured over the hot griddle and once again making the same sound when it is turned over to cook on the other side. Dosai has evolved from dwi osai,meaning two sounds"
This book also seems to have many simple dishes for healthy every day eating,I cannot wait to try out some of the recipes :))
The pride they took in their kitchens and home cooked food is incomparable...it was truly food for the soul...the aesthetics involved in preparation,serving and presenting of a dish makes one want to have the time to pass on such traditions ,they involve not only the food itself but of a culture filled with respect and reverence to the art of dining and for the gratitude of prosperity.Few today ,in the world of instant mixes and masala packets,that no doubt helps us to multi-task,even reflect on a moment on the origin of these dishes and the labour involved in making them from scratch :)
In her book,her section of dosais,I learnt a piece of trivia that brought a smile to my face for the sheer simplicity of it... she writes and i quote..."The origin of the popular word dosai is dwi osai ,being also onomatopoeic,mimicking the hissing sound of batter as it is poured over the hot griddle and once again making the same sound when it is turned over to cook on the other side. Dosai has evolved from dwi osai,meaning two sounds"
This book also seems to have many simple dishes for healthy every day eating,I cannot wait to try out some of the recipes :))
What I do when I have very little dosa Mau is add roasted sooji n two three cups of curd n salt. The batter is as good as the regular udad dal rice batter. N the dosas are somehow crisper. I even make paniaraams with the same semolina batter.
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