We are back from a short Thanksgiving trip to Colorado Springs. Met few of our friends. We celebrated our very first Thanksgiving with a wonderful family. We got a very cute Thanksgiving gift from them. I cannot explain how happy we were to meet this family, but unfortunately because of no sleep due to an early flight and then roaming around at a high altitude, we were very tired and forgot to take any pictures with them. They had prepared a wonderful dinner for us. Their very talented kid played a song on her piano for us. Before going to thier house, we met my husband’s old friend. He was more than happy to show us the places around. These two friends helped us to come out of all kind of tensions and loneliness we were having for the past few months by being away from home. I wish we could stay with them for some more time, but we had already booked hotel in Colorado Springs.
Now coming back to recipes, few of my friends had requested to post breakfast recipes here. So this week is going to be a “breakfast week”. I will post some of the recipes that I tried in recent past.
Neerulli(Kannada) means Onion. As the name suggests, the main ingredient of this dosa is onion. I got this recipe from an old Kannada weekly. It had some 50+ dosa recipes. I tried most of them. This is one of the dosas which I liked very much. This is a spicy dosa, so does not require any sides like chutneys or bhajis. But I served it with my Aayi’s mango pickle.
1 cup chana daal
1 cup toor daal
1 cup rice
1 cup onion(chopped)
1 cup grated coconut(fresh or frozen)
1/4 tea spn Tamarind extract (or extract thick juice of 3-4 pieces of tamarind)
3-4 red chilies
1/2 cup coriander leaves
Soak rice and daals in water for 4-5hrs(or overnight). Grind them into a smooth batter and leave it for around 1hr.
Grind red chilies, coconut, onion, coriander leaves to a paste. Add this paste and salt to the batter, mix well.
Heat tava and spread a dosa. Spread some ghee/oil on the dosa. Fry well from both sides.
PS: This dosa can be eaten alone without any chutney. I served it with pickle to give some extra taste.
Serves : 5-6
Preparation time : 20mins (excluding the 1hr standing time)