November 10, 2010

Micro dosai/uthappam appetizer

Has this ever happened to you? You make dosai/idli batter and once you’ve used it a few times for breakfast/lunch/dinner, you’re left with one last bit. An amount that won’t make another filling portion for everybody, is a waste to throw away and cannot be mixed with a new batch of batter. Typically I used to make the 1-2 last dosais and put them in the fridge only to certainly throw them away a couple of days later.

This time I decided I wasn’t going to do that. I decided to try something different – micro dosais or uthappams if you will. And here’s a first look.

IMG_8709Micro dosais/uthappams with toppings

Interested? What’re you waiting for? Use up that last bit of batter creatively!

I will leave the toppings bit to each of your creative ideas. Here I’ve gone very plain-jane and I literally used my thaalikara paathram (tadka pan) to make the toppings. I’ve used 1 clove of garlic, 1 green chilli, 1 small onion and 1 small tomato, all chopped and shallow-fried in oil with the usual tempering agents and seasoned with nothing more than salt and turmeric and garnished with chopped coriander. Small is beautiful (excuses!) Once that’s done, it’s just spooning up and serving.

IMG_3777      IMG_3781  (Left): Spoonfuls of batter sitting on a hot skillet. (Right) One side browned, the other to go.

And once you make enough of your micro dosais, plate them up and add the toppings!

IMG_3787     IMG_3795  (Left)- All of the micro dosais and (Right) with toppings too!

Surely people haven’t haven’t given simpler explanations for simpler things? Anyhoo, the reason I shared is just an exciting idea for left-overs. These bite-sized dosais make for great appetizers and even better conversational pieces (try them and you’ll know what I mean). And if your batter is anything like mine, when the end of it is near, it attains this slight tanginess, pulippu, which only adds to its flavour and taste.

On the other hand, you could also try something innovative like making these little things and making bits of them and try a dish akin to idli upma but only call it dosai upma instead; Because the sizes are little and both sides cook so well, there is no reason that this shouldn’t work! In which case, all you have to do is instead of add the “topping” you made, mix in the bits of dosais to the topping material in the skillet it cooks in. Another breakfast idea!

I leave you with one last look from the Nanoscientist in me – Micro dosais! Bon Appetit! Enjoy!

IMG_8706 Spicy bite: Micro dosai topped off with cooked veggies and fresh coriander.