Day9: A Snack

I present two in fact…
One home-made and the other shop-bought πŸ™‚

The home made snack has been a favorite since childhood. And luckily Namnam and R love it too, so its a regular in my household. Now with my father-in-law over, its going to be even more so because he loves it too :).

It’s Ada-dosa made out of grinding three types of dal(lentils)- toor, chana and moong (half a bowl of each)- rice(1 bowl), onion( 1 big), whole red chillies( about 3-4, you can add a tea spoon of chilli powder if you prefer it redder), ginger( one small piece), garlic(1-2 cloves), fennel seeds(1 tea spoon) and curry leaves( 2-3 sprigs).

It’s one of the easiest to make with no fermenting required. All I did was soak the dals and rice last night and then grind them with other ingredients today morning and make the dosas right away! We had it with home-made chutney powder prepared by my aunt-in-law and sent all the way from Bangalore! The yummiest ever chutney powder or podi as it is more popularly known amongst south indians!

Smitha, open invitation! Come over to taste some. I know you love adas! πŸ™‚

The second snack is a box of cheese balls which I picked up this morning on my way back from Namnam’s school. These, again have been a much relished snack here so I thought of giving my father-in-law a taste of these. These are had with honey or maple syrup.

My father-in-law plans to have more of these with his evening tea! πŸ™‚

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So what are you snacking on today?

Part of May photo a day challenge

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20 thoughts on “Day9: A Snack

  1. You know, I had been lusting for some last evening, but had to postpone it, because my mixer grinder is still crossing the seven seas:)

    Seeing this makes my day:)

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      1. Gujjus do not make adais; they make something called handvo, the batter of which is prepared in almost the same way as that for adais. Here is the recipe that I usually follow: http://spicemantra.blogspot.in/2010/06/back-with-recipe-of-gujarati-handvo.html

        We make a simplified Gujju version of adais at home, which is what I was referring to. We take the normal adai batter, and add jaggery and sour curd to it to taste. Temper it with hot oil in which hing has been added and mustard and til have been spluttered. Make thick pancakes in a kadhai covered with a plate, so that a crust forms on top. Yummylicious! πŸ™‚

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  2. Wow! What a coincidence! I was planning to make ada dosa for a long time now, but had few doubts about the recipe I had in my mind. I was thinking of searching the recipe online and then I see it in your blog! πŸ™‚ No points for guessing my breakfast tomorrow πŸ™‚

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