So, for the uninitiated, Dosai or Dosas as they are more commonly known are the most delectable crepe-like pancakes made of fermented rice and lentils. They’re served any time of the day, and could be breakfast, lunch, dinner, or a snack. Check out the slideshow above for how they look while they’re cooking in a dosa tava and later when they’re served on a plate.
And so these Dosais, they go with just about anything. The classic accompaniments are a variety of chutneys, and a seasoned mashed-potato filling. The not-so-classic accompaniments include two that I served up this morning: Eggs Podimas and Garlic-Chili Chutney.
The Podimas is a simple way of breaking the eggs directly into the pan of finely-chopped sauteeing onions. Only, I gave it a twist by adding a Mexican seasoning of cilantro and annato available in a popular brand called Sazon Goya.
The Garlic-Chilli Chutney is a home-made staple you will find in my refrigerator at all times.
And what better beverage to wash it all down than home-made Cappucinos?
Mmmm! Mmmm! Mmmm!
Yep, that’s how we roll sometimes on a Saturday morning!
Oh, and just in case you’re wondering, mine is the larger cup!
